Traditional Greek Spanakorizo (Spinach and Rice)
Spanakorizo is a comforting and nourishing Greek dish made with fresh spinach, rice, herbs, and olive oil. Naturally vegetarian and easy to prepare, it’s a staple in Greek kitchens. Serve it warm with a drizzle of olive oil and a wedge of lemon or top it with crumbled feta for extra flavor.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 4 scallions thinly sliced (white and light green parts)
- 500 g 1 lb fresh spinach, washed and chopped
- 3/4 cup medium-grain rice Carolina or Arborio
- 2 tbsp fresh dill chopped (or 1 tsp dried)
- 2 tbsp parsley chopped (optional)
- 1 tsp salt or to taste
- 1/2 tsp ground black pepper
- Juice of 1 lemon
- 4 cups hot water or vegetable broth
- Extra virgin olive oil for drizzling
- Optional: 100g crumbled feta cheese for serving
Instructions
Sauté the Onion
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until soft and translucent.
Add Scallions
- Stir in the scallions and cook for 2 more minutes, until soft and fragrant.
Toast the Rice
- Stir in the rice and cook for 1–2 minutes, stirring frequently, until the grains are lightly toasted and coated in oil.
Deglaze with Broth
- Add a ladle or two of the hot water or broth to the pot. Stir until the liquid is absorbed, just like making risotto.
Add Spinach & Simmer
- Gradually add the chopped spinach in batches, stirring as it wilts. Once all the spinach is in, pour in the remaining broth or water.
Season & Cook
- Stir in the dill, parsley (if using), salt, and pepper. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Add Lemon & Rest
- Remove from heat. Stir in the lemon juice (and zest if using), then cover and let rest for 10 minutes.
Serve
- Drizzle with extra virgin olive oil and top with crumbled feta cheese, if desired. Serve warm or at room temperature.
Notes
- Sweet trahana adds body and a subtle fermented flavor. Substitute with bulgur or semolina if unavailable.
- This pie freezes well before or after baking. Reheat from frozen at 180°C (350°F) until heated through.
- For best results when baking: Preheat a lava stone or baking steel in the oven while it heats up. Place the baking pan directly on the hot stone for an extra crisp bottom crust. This mimics traditional wood-fired hearth baking.
- If using store-bought phyllo, opt for thick, rustic Greek-style sheets (not tissue-thin versions). These hold up better and provide a heartier texture similar to homemade dough.