Spanakorizo
Ingredients
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- 1 cups medium-grain white rice – rinsed and drained
- 1/4 cups extra-virgin olive oil
- 1 medium onion – finely chopped
- 4 pieces scallions – thinly sliced
- 2 cloves garlic – finely chopped
- 24 ounces spinach – roughly chopped
- 2 1/4 cups water
- 1 1/4 tsp fine sea salt
- 1/2 tsp black pepper – freshly ground
- 1/4 cups fresh dill – finely chopped
- 1/4 cups fresh parsley – finely chopped (~0.5 n/a parsleys)
- 1 medium lemon – zested and juiced
- feta cheese – crumbled (for serving)
- lemon wedges – for serving
Instructions
1. Rinse the medium-grain white rice in a fine-mesh sieve under cold water until the water runs clear; drain well and set aside.
2. Warm the extra-virgin olive oil in a wide, heavy pot over medium heat until shimmering, about 2 minutes.
3. Add the onion and scallions and cook, stirring often, until softened and translucent, 6–8 minutes; stir in the garlic and cook until fragrant, about 1 minute.
4. Stir in the drained grains and cook, stirring, until the edges look translucent, 1–2 minutes.
5. Add the spinach in batches, tossing until just wilted, 3–5 minutes.
6. Pour in the water and bring to a lively simmer. Reduce the heat to low, cover, and cook until the grains are tender and the mixture is moist and creamy, 15–18 minutes, stirring once halfway.
7. Remove from the heat and let stand, covered, for 10 minutes.
8. Fold in the fresh dill, fresh parsley, lemon (zest and juice), fine sea salt, and black pepper. Taste and adjust seasoning; if needed, add a splash of hot water to keep it saucy.
9. Spoon into bowls and serve with feta cheese and lemon wedges, if desired.
Spanakorizo is a Greek one-pot of spinach and rice with a bright, lemony finish and plenty of fresh herbs. It’s lush and olive-oil rich, with tender grains suspended in a savory, green-scented stew that’s comforting yet light. Served warm or at room temperature, it pairs beautifully with a squeeze of lemon and a little salty feta on the side.
Rooted in Greece’s family of ladera (olive-oil cooked) dishes, Spanakorizo has been a staple in home kitchens for generations. Traditionally eaten during fasting periods as a meatless main, it showcases seasonal greens, dill, and the country’s hallmark olive oil. Over time, regional and household variations emerged—some “white” and lemony, others lightly “red” with tomato—but the essential character remains a simple, nourishing pot of spinach and rice.