Spanakorizo Recipe
Greek · Main course · 40 min total
Spanakorizo is a classic Greek spinach and rice dish, often served as a light main course or a hearty side. This version is simple, flavorful, and uses fresh dill and lemon for brightness.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 lb fresh spinach, washed and chopped
- 1 cup long-grain rice
- 2 cups water or vegetable broth
- 1/4 cup fresh dill, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: crumbled feta cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add spinach in batches, stirring until wilted. Cook for 3-4 minutes until all spinach is wilted.
- Stir in rice, water or broth, dill, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
- Remove from heat. Stir in lemon juice. Let stand covered for 5 minutes. Fluff with a fork. Serve warm, topped with feta if desired.
Tips
- For a vegan version, omit feta or use a vegan substitute.
- This dish can be served at room temperature as a salad.
- Store leftovers in the refrigerator for up to 3 days.
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