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This traditional Greek Spanakorizo combines fresh spinach with rice for a simple yet flavorful dish that's both comforting and nutritious. The vibrant green color and bright lemon notes make this a perfect light main course or versatile side dish that embodies the essence of Mediterranean cooking.
I first discovered this dish during a trip to a small Greek village where it was served alongside grilled fish. The locals taught me how important the lemon and good olive oil are to creating an authentic flavor that transforms these humble ingredients into something truly special.
Ingredients
- Fresh spinach: 1 pound fresh spinach creates the foundation of this dish, providing earthy flavor and nutrients; look for bright, crisp leaves
- Lemon juice: Brightens the entire dish and keeps the spinach vibrant; choose a juicy, fresh lemon
- Onion or spring onions: Adds sweetness and depth; spring onions provide a milder, more delicate flavor
- Olive oil: Use the best quality extra-virgin you can find for the most authentic flavor
- Dry mint: Preferably spearmint; adds a distinctive Greek aroma that pairs beautifully with the spinach
- Fresh dill: Provides a characteristic anise note that elevates the dish; choose bright green, fragrant bunches
- Medium grain rice: Absorbs flavors while providing substance and making the dish satisfying
- Tomato paste (optional): Adds a subtle depth of flavor and slight color
- Feta cheese (for serving): Adds a salty, tangy contrast that complements the lemony greens
Step-by-Step Instructions
- Wilt The Spinach:
- Place fresh spinach in a large pot with lemon juice and a teaspoon of olive oil. Heat over medium heat for 2-3 minutes until the spinach wilts down significantly. Transfer to a colander to drain excess moisture while you prepare the other ingredients. The lemon juice helps preserve the bright green color.
- Prepare The Flavor Base:
- In a separate pot, heat the remaining olive oil over medium heat. Add the chopped onion or spring onions and sauté for 4-5 minutes until they become translucent and soft but not browned. This creates a sweet, aromatic foundation for the dish.
- Combine Main Ingredients:
- Add the wilted spinach to the pot with the onions. Sprinkle in the dry mint and chopped dill evenly. Pour in 2/3 cup of warm water and bring the mixture to a gentle boil. If using tomato paste, stir it in at this point for added depth of flavor.
- Cook The Rice:
- Add the rice and season with salt and pepper. Reduce heat to low, cover the pot, and simmer for approximately 20 minutes until the rice is tender and has absorbed most of the liquid. Check occasionally and add more warm water if needed to prevent sticking. The rice should be tender but still maintain some texture.
- Serve And Garnish:
- Transfer to serving dishes while still warm or allow to cool to room temperature; both ways are traditional. Drizzle with additional olive oil and serve with lemon wedges and crumbled feta cheese on the side. The final drizzle of olive oil is essential for authentic flavor.
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The dry mint in this recipe is truly the secret ingredient that gives Spanakorizo its distinctive Greek character. My Greek grandmother would always crush the dried leaves between her fingers before adding them to release their essential oils. The aroma immediately transports me back to her sun-soaked kitchen overlooking the Mediterranean.
Perfect Rice Texture
Achieving the ideal texture for Spanakorizo requires finding the right balance of moisture. Unlike risotto or pilaf, the rice in this dish should be tender but not creamy or soupy. The finished texture should be moist enough that the grains cling together slightly, but each grain should remain distinct. If your dish seems too watery after cooking, simply uncover and simmer for a few additional minutes to evaporate excess liquid.
Make It A Meal
While Spanakorizo is wonderful on its own, Greeks often serve it as part of a larger meal. For a complete dinner, try pairing it with grilled fish drizzled with olive oil and lemon. For a meze spread, serve alongside tzatziki, olives, and warm pita bread. The dish also pairs beautifully with roasted or grilled vegetables, such as eggplant or zucchini. Adding a poached or fried egg on top transforms it into a hearty breakfast or brunch option.
Storage And Reheating
Spanakorizo keeps remarkably well, making it an excellent make-ahead dish. Store refrigerated in an airtight container for up to three days. The flavors actually improve as they meld together overnight. When reheating, add a small splash of water and cover while warming over low heat. Just before serving, brighten the flavors with a fresh squeeze of lemon and another drizzle of olive oil to restore the vibrant character of the dish.
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Spanakorizo is a simple, comforting dish that brings the fresh, vibrant flavors of Greece to your table in under 30 minutes.
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh for this dish?
Yes, frozen spinach can be substituted. Use about 10-12 ounces (300g) of frozen spinach, thawed and well-drained. Skip the wilting step and add it directly to the pot after sautéing the onions.
- → What type of rice works best for spanakorizo?
Medium-grain rice is traditional and gives the best texture. Arborio or Calrose rice work well. Long-grain rice can be used but will yield a less authentic texture.
- → Is the tomato paste necessary?
No, the tomato paste is listed as optional. Some regional variations include it for color and subtle flavor, while others keep the dish green. Both versions are authentic.
- → What can I serve with Greek spinach and rice?
Spanakorizo works wonderfully with crumbled feta cheese, olives, crusty bread, or as a side to grilled fish or chicken. It's also delicious on its own as a light main dish.
- → How long will leftover spanakorizo keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water, or enjoy cold as many Greeks do.
- → Can I make this dish vegan?
The dish itself is naturally vegan - just omit the feta cheese topping. The combination of olive oil, herbs and lemon provides plenty of flavor without any animal products.