Spanakorizo Recipe (Greek Spinach Rice)

Spanakorizo is a comforting Greek dish made with spinach and rice, perfect as a main or side. This vegetarian Greek recipe highlights the simplicity and richness of Mediterranean flavors.

overhead shot of spanakorizo in a pan topped with feta and served with olives and tomatoes.

If you’ve tried Greek recipes, you know they are very comforting and nourishing. From moussaka and pastitsio to spanakopita and Greek lemon rice, every dish is made with care and attention, using wholesome fresh ingredients that result in extraordinary flavors.

Speaking of comforting and wonderfully tasty dishes, this Greek spinach rice, known as spanakorizo, is one you’ll keep making again and again. It’s simple yet full of flavor, with the combination of tender rice, earthy spinach, and a touch of fresh lemon elevating it to something truly special. Spanakorizo is a beloved side dish in Greek cuisine, making it the perfect pairing for lamb, chicken, or even as a standalone vegetarian dish.

And if you’re in the mood for more Greek-inspired flavors, you may want to try out some of our other incredible recipes, like Greek lemon chicken soup (Avgolemono), Greek tzatziki, Gemista Recipe (Greek Stuffed Vegetables), and Stifado (Greek Beef Stew).

What Is Spanakorizo?

Spanakorizo (σπανακόρυζο) combines “spanaki” (spinach) and “rizi” (rice) to create a harmonious blend of tender greens and perfectly cooked rice. This dish is a staple in Greek households, loved for its simplicity, this dish offers a wholesome meal that’s both flavorful and satisfying.

You can serve spinach rice hot or at room temperature with some feta sprinkled on top. Just like Fasolakia, this recipe is vegetarian and gluten-free, perfect on its own as a meal or with some protein as a side dish.

Spanakorizo Ingredients

ingredients to make spanakorizo you need rice, spinach, onion, garlic, feta, lemon and green onions.

Spinach: I recommend using baby spinach for this recipe. However, regular fresh spinach would work too if you roughly chop it.
Rice: Use medium grain rice for the silky and creamy texture. If your rice has too much starch, soak it in cold water for 30 minutes before you start cooking.
Herbs: You need a combination of green onions, dried mint, and dried dill weed.
Tomatoes: I like using canned crushed tomatoes for this recipe. You don’t need a lot, just a bit to boost the flavor.
Feta cheese: This is optional, but a nice addition at the very end. For a vegan spanakorizo leave out the feta.

How To Make Spanakorizo

Saute onion and garlic add the spinach and green onions add the herbs and rice and tomatoes. Add water and cook.

Rinse the rice: Rinse the rice under cold water to remove excess starch. This step ensures the rice cooks up fluffy and prevents clumping.

Sauté the vegetables: In a large pot, heat extra virgin olive oil over medium heat. Add finely chopped onions and sauté until translucent, approximately 5 minutes. Add minced garlic and continue to cook for another minute until fragrant.

Add in the chopped spinach leaves and sliced green onions to the pot. Cook, stirring occasionally, until the spinach has wilted and released its moisture, about 5 minutes. Stir in the dried dill and mint ensuring they are evenly distributed.

Add the tomatoes and rice: Add the crushed tomatoes followed by the rinsed rice to the pot, stirring to coat it with the vegetable and herb mixture. Pour in the water followed by the lemon juice, lemon zest, salt and pepper. Stir and bring it to a simmer.

Cook: Reduce the heat to medium low, cover the pot, and let it simmer. Allow the spanakorizo to cook undisturbed for about 25 minutes, or until the rice is tender and has absorbed most of the liquid. Once fully cooked, turn the heat off and let the rice sit for 5 minutes. Then fluff and serve.

Variations

Tomato Options: Use chopped fresh tomatoes instead of crushed tomatoes if desired.
Stock: You can use vegetable stock in place of water to add more depth of flavor to the spanakorizo.

Serving Suggestions

As a main course: Enjoy it on its own with a simple Greek salad.

As a side dish: You can also serve spanakorizo as a side dish with soutzoukakia, keftedes, chicken souvlaki, pan-seared salmon, or our favorite baked mahi mahi.

With seafood: Pair with grilled fish or shrimp saganaki for a light and balanced meal.

Topped with yogurt: A dollop of plain Greek yogurt adds creaminess and a tangy contrast.

Storage

Store any leftover Spanakorizo in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a saucepan over low heat, adding water as needed to prevent it from drying out.
To freeze spanakrizo, allow it to cool completely before transferring it to a freezer-safe container. You can freeze this for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop with a little water to bring it back to its creamy consistency.

A pan or Greek spinach rice and a plate with a side of tomatoes and olives.

Frequently Asked Questions

Can I use basmati rice for this recipe?

I wouldn’t recommend using basmati rice for spanakorizo. While basmati rice has a fragrant aroma and long grains, it tends to stay separate and doesn’t absorb flavors as well as the medium-grain rice traditionally used in this dish.

Can I use frozen spinach?

You can use frozen spinach in this recipe, but make sure to thaw it and squeeze out the excess liquid before adding it to the pan.

Should I boil the spinach before cooking?

There is no need to cook the spinach beforehand since it cooks pretty quickly in the pan.

Can I uncover the rice while cooking?

It’s best to keep the lid on for the first 20 minutes after the simmering starts for the rice to get creamy and rich.

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