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.
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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
This rice and spinach disk looks absolutely delicious! I’m sending it to my cooking friends!
Thank you Zow! xoxo
This recipe turned out perfectly! My whole family loved it!
My goodness, the sauté tips made the flavors absolutely pop for the whole dish, I added cherry tomatoes to the sauté process and I can tell you this will be a dish I make again and again!
The rice turned out delicious, very flavorful and fresh. It was perfect served with lemony garlic scallops and shrimp.
This was delicious with a diced tomato and a small amount of tomato paste added to the rice. I served it with Mediterranean seasoned chicken and it was a hit.
This is what I call a flavorful bowl of comfort food!
This spinach and lemon dish looks amazingly delicious! A perfect combination that will give each taste a compliment! Such a classic dish that will be loved and enjoyed by many! I totally loved it!
Wow. Loved the flavors of this rice. It turned out fantastic. It went perfect with my baked chicken.
This rice sounds absolutely divine! And I love that it includes spinach, which I love to add to recipes but never know how much since it cooks down so far. Can’t wait to give this a try!
I have not tried a dish like this before, but it sounds delicious! I love trying new recipes like this, so excited to give it a try!
What a delicious dish! Everyone in my family loved it!
I have never tried to make this but it looks so good and tasty.
Saving this recipe for my reference.
I love trying out new foods and this is definitely on my list on what to make next! This looks super delicious and I can’t wait to make it!
Hi Jenny. Wonderful looking recipe . I’m sure it will also taste delicious as of now I have not made this dish but I’m looking at it and admiring how delicious it really looks. However, I have a question regarding the use of spinach. Can I possibly use froze packaged spinach as opposed to the fresh ones?
I wanted to make it but had no fresh spinach but several packs of the frozen type.
So, can I, or not🤷♂️??? Love to hear from you.
Hello! Apologies for my late reply. Yes, you can absolutely use frozen spinach. It is so convenient. You can let it thaw first or use it as is; you just have to adjust the liquids.
Thank you so much for checking out this recipe!
x Jenny
10/10 It was great! Thank you.
Awesome! Thank you Helen! x Jenny