Traditional spanakorizo, Greek rice with spinach and lemon, is at its best with plenty of fresh herbs and bright citrus. This beloved classic of Greek cuisine is simple, nourishing, and deeply comforting. Light yet satisfying, spanakorizo is naturally low-calorie, rich in fiber, and a staple of everyday Greek home cooking.
If you love Spanakorizo-Greek rice with Spinach & Lemon), you will also love these traditional Stuffed Cabbage rolls–Lahanodolmades, Gemista-Stuffed Tomatoes, or Greek Stuffed Eggplants!
Why you will love spanakorizo
Here is what you need
- Fresh spinach leaves – Fresh spinach gives the best flavor and texture. Frozen spinach can be used if needed. A 10-oz package of frozen spinach equals about 1 pound of fresh spinach. Thaw completely and squeeze out as much liquid as possible, as frozen spinach releases a lot of water.
- Leek – Leek adds gentle sweetness and balances the spinach, softening any bitterness in the dish.
- Spring onions (green onions) – Finely chopped, they bring freshness and a mild onion flavor that complements the herbs and lemon.
- Carolina rice – This medium-grain rice cooks up tender and slightly creamy, making it ideal for traditional spanakorizo.
- Vegetable broth – Broth adds extra depth of flavor, but water works just fine if that’s what you have on hand.
- Lemons – Used both during cooking and for serving, lemon is essential to the bright, fresh character of spanakorizo.
- Dill and parsley – Herbs are key to great spanakorizo. Use both if possible. If you have to choose just one, dill is the classic and most important herb.
Step by step
Step 1: Rinse and clean the spinach and trim the stems. Place it in a colander to drain as much water as possible. Using your hands, break leaves into smaller pieces.
Step 2: Slice the spring onions.
Step 3: Slice and roughly chop the leek.
Step 4: Chop the fresh parsley and dill.
Step 5: In a wide saucepan, heat the olive oil over medium heat and saute the leek and scallions for 3-4 minutes until they are semi-wilted.
Step 6: Add the rice and continue sautéing for another 2-3 minutes, stirring with a wooden spoon, until the rice is translucent.
Step 7: Gradually add the spinach to the pot and stir for 4-5 minutes until reduced in size and wilted.
Step 8: Add the stock or water, cover, and simmer for 15 minutes, until the rice has puffed up and absorbed most of the liquid.
Step 9: Remove the pot from the heat, add lemon juice, dill, parsley, sea salt, and freshly ground pepper to taste, and mix.
Step 2: You may serve spanakorizo immediately or later at room temperature.
Tips for Perfect Spanakorizo
- Sauté first, then add the rice.
Sautéing the vegetables, onions, and leeks with the spinach before adding the rice helps the rice stay firm and absorb all the flavorful vegetable juices. - Cook low and slow.
Spanakorizo needs gentle heat. Slow-cooking over very low heat is essential for the rice to cook evenly and develop its signature creamy texture without becoming mushy. - Let the rice rest.
Once cooking is finished, there may still be extra liquid in the pot. Cover and let the spanakorizo rest so the rice can absorb exactly what it needs. - Tomato is optional.
For a variation, you may add a little tomato paste or fresh chopped tomatoes. Always finish and serve with lemon for brightness.
FAQs about cheesecloth
How to Serve Spanakorizo
Spanakorizo can be served warm or at room temperature. In Greece, it’s often enjoyed as a light main dish with crusty bread, marinated olives with feta, and an extra squeeze of lemon. For a heartier meal, we love serving it topped with a fried egg, with feta on the side, and plenty of bread to soak up all the lemony juices. It also works beautifully as a side dish alongside a grilled steak, chicken, or simple grilled fish fillets.
Spanakorizo (Greek Rice With Spinach & Lemon) – Traditional Recipe
Ingredients
- 2 lb fresh spinach leaves washed dried and roughly chopped in medium pieces
- 1 leek the white part and the tender green part diced
- 5 scallions finely chopped
- 1 cup Carolina rice
- 4 cups vegetable broth warm
- 1 lemon juiced plus more
- 1 bunch dill finely chopped
- 2 bunches parsley finely chopped
- ½ cup extra virgin olive oil
- sea salt
- freshly ground pepper
Instructions
- In a wide saucepan, heat the olive oil over medium heat and saute the leek and scallions for 3-4 minutes until they are semi-wilted.
- Add the rice and continue sautéing for another 2-3 minutes, stirring with a wooden spoon, until the rice is translucent.
- Gradually add the spinach to the pot and stir for 4-5 minutes until wilted.
- Add the stock or water, lower the heat, cover with the lid, and simmer for 15 minutes until the rice has puffed up and absorbed most of the liquid.
- This dish should be saucy. Remove the pot from the heat, add lemon juice, dill, parsley, sea salt, and freshly ground pepper to taste, and mix.
- If desired, drizzle a bit of extra virgin olive oil and serve in bowls with more lemon wedges around the table.
Notes
- Sauté the vegetables and spinach first, then add the rice so it absorbs all the flavorful juices and stays tender but not mushy.
- Cook spanakorizo over very low heat for best texture and flavor.
- If there is extra liquid at the end, cover and let the rice rest so it absorbs what it needs.
- For a variation, you may add a little tomato paste or fresh chopped tomatoes, but always finish with lemon.
Serving Suggestions Serve spanakorizo warm or at room temperature with lemon wedges, crusty bread, and olives. For a heartier meal, top it with a fried egg and serve with feta on the side. It also pairs well with grilled fish or chicken.
Storage and reheating Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently, adding a splash of water or broth if needed. Spanakorizo often tastes even better the next day. Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition
