Spanakorizo (Greek Rice With Spinach & Lemon) – Traditional Recipe

A plate with spanakorizo-Greek rice with spinach and lemon, 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.

Spanakorizo (Greek Rice With Spinach & Lemon) – Traditional Recipe

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

Course Main Course

Cuisine Greek

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 30

Servings

Calories 339kcal

Author by Jenny Skrapaliori Graves

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

Tips

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