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Traditional Spanakorizo-Greek rice with spinach and lemon is at its best with plenty of herbs and lemon. This is one of the great classic dishes of Greek cuisine, delicious, low-calorie, and rich in fiber.

If you love spanakorizo-Greek rice, you will also love these traditional stuffed cabbage rolls-lahanodolmades, gemista-stuffed tomatoes or Greek stuffed eggplants!

A plate with spanakorizo, a couple of lemon slices and a fork and spoon. Partial view of a loaf of bread, a lemon and a bottle of olive oil.

Why this recipe sings

Traditional Spanakorizo-Greek rice with spinach and lemon is a classic delicious dish that suits vegans, vegetarians, and all foodies.
It is low-calorie, nutritious, and filling.
Budget-friendly, it is easy and quick to prepare with few ingredients.
Spinach, dill, and lemon are one of the most beautiful combinations of traditional Greek cuisine. You will find these ingredients in many local cuisines throughout Greece, either in fasting recipes or with meat and seafood dishes.
Spanakorizo is exceptionally nutritious. Cooked spinach has higher levels of vitamins A and E, fiber, zinc, thiamin, calcium, and iron. Also, spinach is a rich source of manganese, and essential carotenoids, such as beta-carotene, lutein, and zeaxanthin. The lemons provide many main vitamins like A, B6, and C and minerals such as iron and potassium*.

*Sources: vegetariatimes.com, ehc.edu, petros-syrigos.com

A plate with Greek rice with spinach-spanakorizo, a couple of lemon slices and a fork and spoon. Behind it a loaf of bread, a lemon and lemon half and a bottle of olive oil.

Here is what you need

All the ingredients for making spanakorizo.

Fresh spinach leaves. I recommend using fresh ingredients when possible. Having said that, you can substitute with frozen spinach. A 10 oz package of frozen spinach is the equivalent of one pound of fresh spinach. It would be best to drain the packages once they are thawed because they will produce a lot of water.
Leek. Its sweetness balances the intense taste of the spinach, and it becomes less bitter.
Scallions. finely chopped
Carolina rice.
Vegetable broth. The broth will give extra flavor, but it's okay to substitute it with water.
Lemons. To finish cooking as well as serving.
Dill and parsley. We always used lots of herbs when making spanakorizo. If you have to choose only one, go for the dill.
Extra virgin olive oil, sea salt, and freshly ground pepper.

Step by step

A bowl with roughly hand chopped spinach. — 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.

Chopped scallions and a chef's knife on a butcher block. — Slice the scallions.

Chopped leeks and a chef's knife on a butcher block. — Slice and roughly chop the leek..

Chopped fresh parsley on a butcher block and a chef's knife. — Chop the fresh parsley and dill.

Sliced leeks and scallions cooking in a pot. — 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.

Sliced leeks, scallions and rice cooking in a pot. — dd the rice and continue sautéing for another 2-3 minutes, stirring with a wooden spoon, until the rice is translucent.

Spinach leaves cooking in a pot. — Gradually add the spinach to the pot and stir for 4-5 minutes until reduced in size and wilted.

Broth, spinach and rice cooking in a pot. — Add the stock or water, lower the heat, cover with the lid, lower the heat, and simmer for 15 minutes until the rice has puffed up and absorbed most of the liquid.

Spinach and rice in a stockpot. — Don't worry about having too much liquid left. It will reduce as it cools, and the dish is supposed to be a little saucy.

Spinach, rice and herbs in a stockpot. — Remove the pot from the heat, add lemon juice, dill, parsley, sea salt, and freshly ground pepper to taste, and mix.

Serve spanakorizo with a squeeze of lemon over the rice, which is how Greeks eat it or add feta, greek yogurt, and a sunnyside-up egg. Pass more lemon wedges and slices around the table.

Tips

Sauteing the vegetables, onions, and leeks with the spinach and adding the rice second to saute ensures the rice stays firm. Additionally, it absorbs all the juices from the veggies, which results in significant flavor.
It is essential to the success of this spinach rice recipe to slow cook over very low heat.
There will be extra liquid in the pot after cooking is finished. Cover the pot and let the rice absorb as much liquid as it needs.
You may add some tomato paste or fresh chopped tomatoes and serve it with lemon once again.