Spanakoriso (or Spanikorizo) is a traditional Greek rice dish made with spinach, lemon, herbs, and garlic. This cozy one-pot dish works perfectly as a vegetarian main dish or pairs well with grilled fish, chicken, or meatballs.
The combination of fresh dill, mint, tangy lemon, and creamy feta transforms simple rice and spinach into something delicious! This Spanakorizo is sure to become a new favorite!
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🗝️ Recipe's key points
- Spanakorizo comes together in about an hour with mostly hands-off cooking time, so it's perfect for busy weeknights.
- The medium-grain rice creates a creamy, luscious texture without becoming sticky or mushy. Combined with wilted spinach, it's absolutely delicious!
- This Greek rice dish is naturally vegetarian and packed with greens, making it satisfying and nutritious.
This vegetarian dish is perfect as a light main or a side dish for practically any meal!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Rice – Arborio, paella, or Bomba rice work perfectly. This type of rice becomes creamy without turning sticky or mushy, which is essential when cooking with spinach.
- Scallions – You'll use both the white/light green parts for cooking and the dark green tops for garnish.
- Olive oil – Extra virgin olive oil provides a rich flavor and helps coat the rice.
- Fresh spinach – I used baby spinach because it's more tender than regular spinach.
- Garlic – Fresh garlic is the only way to go here!
- Kosher Salt and Black pepper – These basic seasonings bring out all the other flavors.
- Water – For cooking the rice.
- Fresh dill and mint – Chopped and added at the end for a burst of freshness.
- Unsalted butter – Cubed and melted into the rice for richness.
- Lemon zest and juice – The juice goes in the rice while the zest garnishes the top. Be sure to zest first!
- Feta cheese – Crumbled over the finished dish a creamy and salty finish.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Rinse rice 4 to 5 times until water runs clear, then soak in cold water for 20 minutes. Drain well.
- Slice white and light green parts of scallions. Reserve dark green parts for garnish. Heat oil in a Dutch oven over medium-high. Cook scallions until softened, about 2 minutes.
- Add spinach, garlic, salt, and pepper.
- Cook until spinach wilts, about 2 minutes.
- Add drained rice and cook, stirring constantly, until coated in oil, about 2 minutes.
- Add water and bring to a boil. Reduce heat, cover, and simmer for 18 minutes.
- Remove from heat and let stand covered for 10 minutes.
- Stir in dill, mint, butter, and lemon juice. Transfer to plates and top with feta, reserved scallions, lemon zest, and fresh herbs. Serve immediately.
🥫 Storage
Spanakorizo tastes best when served fresh from the pot. However, you can keep leftovers in an airtight container in the refrigerator for up to two days.
To reheat, warm the Greek rice gently in a pot over low to medium heat. You may want to add a splash of water or broth to help restore moisture and prevent sticking. For single servings, the microwave works well too.
📚 Variations
- Different Rice Varieties: Medium-grain rice like arborio or paella rice is recommended for the best creamy texture. Other rice types will work but won't have the same luscious quality.
- Vegetable Additions: Add diced tomatoes, bell peppers, or zucchini with the spinach for extra nutrition.
- Make It Vegan: Skip the butter and feta, or use plant-based alternatives.
- Herb Substitutions: Fresh parsley or basil can replace dill or mint, though the flavor will be different.
- Add Protein: Serve alongside grilled chicken, fish, or Greek meatballs for a heartier meal.
- Different Cheese: Try crumbled goat cheese or shaved parmesan instead of feta.
👩🏻🍳 Tips
- Rinse and soak the rice properly. Rinsing removes excess starch to prevent clumping. Soaking softens the grains and speeds up cooking for tender results without mushiness.
- Choose medium-grain rice. Spinach releases liquid during cooking, so you need rice that becomes creamy rather than mushy. Arborio, paella rice, or Bomba rice work perfectly.
- Don't lift the lid while cooking. The trapped heat and steam are essential for even cooking.
- Add herbs and lemon at the end. This preserves their vibrant flavors and bright colors.
- Serve immediately. Spanakorizo is best when enjoyed fresh and hot.
🤔 FAQs
Spanakorizo is a traditional Greek dish of rice cooked with spinach, lemon, garlic, and herbs.
Medium-grain rice works best—it cooks creamy without becoming sticky.
Yes, simply omit the feta or use a vegan substitute.
It’s best warm but can also be enjoyed at room temperature.
It pairs beautifully with grilled fish, chicken, lamb, or Mediterranean-style meatballs.
Rinsing rice removes the excess starch, which helps cooked rice from clumping and sticking together. Soaking your rice helps soften it slightly and ensure a tender end result without being mushy.
Since spinach has a lot of water, it's important to use rice that gets creamy, not mushy, for Spanakorizo. A medium-grain rice like arborio rice works well. It is also used to make risotto. Paella rice often absorbs a lot of water. It is important to use rice that stays firm. Bomba rice also works well for this recipe.
📗 Related Recipes
If you love Greek and Mediterranean flavors, you'll go crazy for any of these other dishes!
🍽 What to serve with Greek Rice
I love serving this Greek rice recipe with any of these main dishes:
- Lemon Herb Marinated Greek Chicken
- Coq Au Vin Turkey Meatballs
- One-Pan Chicken Scallopini
- Grilled Lime Herb Fish with Truffle Oil
- Grilled Butterflied Chicken with Lemon Butter Sauce
- Grilled Italian Pesto Salmon
You can also serve it with pita chips and Greek dips like Homemade Hummus and Baba Ghanoush.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Mixing bowls – For rinsing and soaking the rice.
- Chef knife and cutting board – For slicing scallions and chopping herbs.
- Dutch oven – For cooking the dish.
- Dry measuring cups and spoons – For getting the proportions just right.
- Liquid measuring cup – To make sure you have the right amount of liquid to get the perfect rice texture.
- Wooden mixing spoon or silicone spatula – For stirring.
- Zester or microplane – For lemon zest.
📞 Chiacchierata (chat)
The first time I made Spanakorizo, I knew it was a magical dish. It shows that simple ingredients can shine the brightest. Spinach, lemon, rice, and herbs may seem simple. But when mixed together, they make a creamy, zesty, and comforting dish. I love that it can be a vegetarian main dish or a simple side for any meal. Plus, it’s quick to make, so you’ll want to use it often.
I knew this recipe would be a winner, my old university-day friend, Elena, got it from her Greek grandmother.
So the next time you’re craving a Mediterranean meal, give this Greek spinach rice a try. Add some feta and a drizzle of good olive oil. You have a dish that is both healthy and tasty. Buon appetito… or as the Greeks say, Kali orexi! 🇬🇷✨
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Greek Spinach Rice - Spanakorizo Made Easy
Equipment Needed
Ingredients
- 1 cup medium-grain rice such as arborio, paella, or Bomba rice
- 1 bunch scallions about 6, divided
- ¼ cup extra-virgin olive oil
- 10 ounces fresh baby spinach about 9 cups
- 1 tablespoon finely chopped garlic
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ cups water
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 2 tablespoons unsalted butter cubed
- ½ teaspoon grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon), divided
- 2 ounces feta cheese crumbled (about ½ cup)
- Fresh dill fronds
- Fresh small mint leaves
Instructions
- Place rice in a large bowl and cover with cold water. Agitate using your hand to release excess starch; drain. Repeat process 4 to 5 times until water is mostly clear. Drain and cover with cold water. Let soak at room temperature, uncovered, for 20 minutes. Drain rice well, and set aside.
- While rice is soaking, thinly slice white and light green parts of scallions; set aside. Thinly slice dark green parts of scallions to equal ¼ cup; place in a small bowl. Cover using a damp paper towel, and set aside until ready to serve. Reserve remaining dark green parts of scallion for another use.
- Heat oil in a medium Dutch oven over medium-high. Add reserved sliced white and light green parts of scallions; cook, stirring occasionally, until softened, about 2 minutes. Add spinach, garlic, salt, and pepper; cook, stirring constantly, until spinach is wilted, about 2 minutes. Add drained rice; cook, stirring constantly, until rice is well coated in oil, about 2 minutes. Add 1 ½ cups water; bring to a boil over high. Reduce heat to maintain a simmer; cover and cook, undisturbed, for 18 minutes. Remove from heat, and let stand, covered, for 10 minutes.
- Remove lid from Dutch oven, and stir in dill, mint, butter, and lemon juice. Transfer to individual plates or a platter; top with feta, reserved dark green parts of scallions, lemon zest, dill fronds, and mint leaves. Serve immediately.
Notes
This is best served immediately, but can be stored in an airtight container in the refrigerator for up to two days.
Nutrition
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Marisa Franca
Whenever we're looking for a healthy vegetarian recipe, we think of this Spanakorizo recipe. The Greek spinach rice is so creamy and full of flavor. Our family loves it!