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Greek Spinach Rice (Spanakoryzo) Recipe

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4 from 15 reviews

Greek Spinach Rice, also known as Spanakoryzo, is a traditional Greek dish featuring tender spinach and fragrant rice cooked with fresh herbs, garlic, and lemon. This comforting and flavorful one-pot meal combines sautéed greens with aromatic dill and zesty lemon, making it a perfect savory side dish or a light, wholesome main course.

Ingredients

Vegetables and Herbs

  • 500 grams (1.6 pounds) spinach, fresh or frozen
  • 50 grams (½ medium-sized) onion, minced
  • 60 grams (3 medium-sized) spring onions, minced
  • 50 grams (1.7 ounce) leek, finely chopped
  • 2 large garlic cloves, minced
  • 4 tablespoons fresh dill, minced
  • ½ lemon, zested

Pantry and Liquids

  • 80 grams (2.8 ounce) medium-grain rice, rinsed
  • 10 tablespoons extra virgin olive oil, divided
  • 3 tablespoons fresh lemon juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups hot water or stock

Instructions

  1. Heat Oil and Sauté Onion: Heat 4 tablespoons of extra virgin olive oil in a cooking pot over moderate heat. Add the minced onion and cook for 2 minutes until it becomes soft and slightly translucent.
  2. Add Aromatics: Add the minced spring onions, chopped leek, and minced garlic to the pot. Sauté this mixture until the vegetables soften and turn translucent, releasing their aroma.
  3. Cook Spinach: Add the spinach in batches to the pot. Season with kosher salt to help release moisture and cook until the spinach is fully wilted. Stir occasionally to combine evenly.
  4. Add More Oil and Rice: Pour in the remaining 4 tablespoons of olive oil, add the rinsed medium-grain rice, and cook for an additional 2 minutes. Stir continuously with a wooden spoon to coat the rice with oil and flavors.
  5. Add Liquid and Simmer: Pour in 2 cups of hot water or stock and bring the mixture to a simmer. Cover the pot and cook over medium-low heat for 15 to 20 minutes until the rice is tender and cooked through. Monitor the liquid level and add a splash more water if you prefer a saucier consistency.
  6. Finish with Herbs and Lemon: Remove the pot from heat and stir in the fresh lemon juice, lemon zest, minced dill, and any remaining olive oil. Taste and adjust seasoning with additional kosher salt if needed. Cook for one more minute on low heat to meld flavors.
  7. Serve: Serve the Spanakoryzo hot with freshly ground black pepper on top. Squeeze extra lemon juice on each portion if desired for an added citrus punch.

Notes

  • You can use either fresh or frozen spinach, but if frozen, make sure to thaw and drain excess water before cooking.
  • Medium-grain rice works best as it absorbs flavors well while maintaining a tender texture.
  • Adjust the lemon juice and zest to your personal taste to balance acidity and brightness.
  • This dish pairs well with grilled meats or feta cheese as a side.
  • Adding vegetable or chicken stock instead of water enhances depth of flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be quickly reheated on the stovetop.

Find it online: https://lauracooks.com/greek-spinach-rice-spanakoryzo-recipe/