Healthy Comfort Food: How to Make Traditional Greek Spanakorizo

Try this easy Spanakorizo recipe! Greek spinach rice, packed with fresh spinach, lemon, and herbs. A healthy, delicious one-pan meal ready in 40 minutes!"

🌿 Why Spanakorizo Deserves a Spot in Your Kitchen

Spanakorizo (σπανακόρυζο) is the unsung hero of Greek comfort food—a humble yet vibrant dish that transforms pantry staples into a lemony, herbaceous masterpiece.

The kind of meal Greek grandmothers whip up on busy weeknights

Imagine tender rice simmered with emerald spinach, caramelized onions, and a generous glug of olive oil, all brightened with a squeeze of lemon. It’s the kind of meal Greek grandmothers whip up on busy weeknights, proving that simple ingredients can sing.

It’s perfect for meal prep, lazy dinners, or impressing guests

Whether you’re a vegan foodie, a gluten-free warrior, or just someone craving a cozy meal, this one-pot wonder delivers. Ready in 30 minutes, it’s perfect for meal prep, lazy dinners, or impressing guests with your “I totally slaved over this” lie. Let’s get cooking!

📜 The Story Behind Spanakorizo

Spanakorizo hails from Greece’s rustic countryside, where resourceful cooks turned humble greens and rice into a dish that’s both nourishing and deeply satisfying. Traditionally made with seasonal spinach (or wild greens like vlita), it’s a staple during Lent and a celebration of the Mediterranean diet’s emphasis on plants, olive oil, and citrus.

Fun fact: In Greek, “spanaki” means spinach, and “rizi” means rice—so you’re literally making “spinach-rice”! This dish is a cousin to Italian risotto and Spanish arroz verde but skips the fuss for unfussy, home-cooked charm.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

🥗 Why You’ll Love This Recipe

✅ 30-Minute Magic: From chopping to serving in half an hour.
✅ One-Pot Wonder: Fewer dishes = happier you.
✅ Diet-Friendly: Naturally vegan, gluten-free, and low-calorie.
✅ Nutrient Bomb: Spinach brings iron and vitamin C; olive oil adds heart-healthy fats.
✅ Versatile: Eat it as a main, side, or stuff it into roasted veggies!

📋 Ingredients (Serves 4)

(Pantry staples only!)

1 cup long-grain rice (basmati or jasmine work too)
4 cups fresh spinach (or 1.5 cups frozen, thawed & drained)
1 large onion, finely diced
3 tablespoon extra-virgin olive oil (the good stuff!)
1 lemon (zest + juice)
1 teaspoon dried dill (or 2 tablespoon fresh)
3 cups vegetable broth (or water + 1 veggie bouillon cube)
Salt + pepper to taste
Optional upgrades: Crumbled vegan feta, kalamata olives, toasted pine nuts.

👩🍳 Step-by-Step Instructions

Instructions

Prepare Your Ingredients: Wash the fresh spinach thoroughly and chop it roughly. If using frozen spinach, thaw and drain it well to remove excess water. Chop the onion finely, mince the garlic, and zest the lemon before juicing it.
Sauté the Aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the Spinach: Gradually add the spinach to the pot, stirring gently. Fresh spinach will wilt quickly, reducing in volume. Continue stirring until all the spinach is wilted and any excess liquid has evaporated, about 5 minutes. If using frozen spinach, ensure it’s heated through and any water is cooked off.
Toast the Rice: Stir in the rice, allowing it to absorb the flavors of the onion, garlic, and spinach. Toast the rice for 2-3 minutes, stirring frequently to prevent sticking.
Add Broth and Simmer: Pour in the vegetable broth or water, ensuring the rice is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 18-20 minutes. Check occasionally to make sure the rice doesn’t stick to the bottom. If it absorbs liquid too quickly, add a little extra broth.
Add Flavor: Once the rice is tender and most of the liquid is absorbed, remove the pot from the heat. Stir in the fresh lemon juice and lemon zest. Taste and season with salt and pepper as needed.
Garnish and Serve: Transfer the Spanakorizo to a serving dish. Sprinkle with fresh dill and crumbled feta cheese if desired. Serve it warm, alongside Greek yogurt or your favorite protein for a complete meal.

Utensils Needed

🌟 Pro Tips for Success

Spinach Swap: Use kale, chard, or a mix of greens.
Creamy Twist: Stir in ¼ cup coconut milk at the end for richness.
Meal Prep Hero: Double the batch! Stores in the fridge for 4 days or freezer for 3 months.
Leftover Hack: Pan-fry with an egg for a crispy frittata-style breakfast.

🍽️ Serving Suggestions

Authentic Greek Feast: Pair with Greek Lemon Potatoes and tzatziki.
Bread Lovers: Serve with warm pita or crusty sourdough to mop up every lemony bite.
Protein Boost: Top with grilled shrimp, chickpeas, or baked tofu.
Wine Pairing: A crisp Assyrtiko white wine or sparkling water with lemon.

Other Mediterranean dishes, for your enjoyment

Mediterranean quinoa salad with spinach, roasted eggplant, > A healthy, flavorful dish perfect for lunch or dinner
Mediterranean Labneh Veggie Board: > Mediterranean Lentil Salad with a blend of feta,
Mediterranean Falafel Pita Burgers. > mouth-wateringly delicious but also packed with nutritious ingredients.