Spanakorizo, a vegetarian recipe from Greece

Name: Spanakorizo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Greece
Ingredients: 500 g fresh spinach, trimmed and coarsely chopped; 180 g medium-grain white rice; 1 large yellow onion, finely chopped; 3 spring onions, sliced (whites and greens separated); 1 generous bunch of fresh dill, chopped; 80 ml extra-virgin Greek olive oil; 500 ml hot vegetable broth, labelled gluten free; Juice of 1 ripe lemon; Sea salt and freshly cracked black pepper

Spanakorizo

Local name: Σπανακόρυζο

The beloved Greek home classic combining tender medium-grain rice with wilted fresh spinach, abundant dill, fragrant olive oil, and bright lemon.

Published on 12 September 2026·Updated on 26 September 2026

VeganGluten-free#spinach#rice#Greece#Mediterranean#lemon

Method

In a wide casserole or deep skillet, warm half the olive oil over medium heat. Sauté the yellow onion and white parts of the spring onions for 5 minutes until soft and translucent.
Add the chopped spinach in batches, stirring until gently wilted, about 3 minutes.
Stir in the rice and coat each grain with the seasoned olive oil for 1 minute.
Pour in the hot vegetable broth, season with salt and pepper, and bring to a gentle boil. Cover tightly with a lid, lower the heat to minimum, and simmer undisturbed for 15 minutes.
Remove the pan from the heat when the rice is tender and the liquid is absorbed.
Fold in the chopped fresh dill, green spring onion slices, lemon juice, and remaining raw olive oil.
Place a clean kitchen towel between the pot and lid, allowing it to rest off the heat for 10 minutes before serving warm.

Adding the fresh dill and lemon juice off the heat at the very end preserves the aromatic herbal oils and balances the earthy, sweet spinach with vibrant Mediterranean acidity.

The techniques this recipe uses

Sweat the aromatics
Medium heat, no browning: the onion should turn translucent and sweet, not toasted.

Frequently asked questions

What kind of rice is best for spanakorizo?

A medium-grain white rice or Greek Carolina/Arborio-style rice is ideal. It releases enough starch during cooking to bind the dish softly together without turning into a heavy porridge.

Can I use frozen spinach?

Yes, though fresh flat-leaf spinach provides a cleaner taste and brighter colour. If using frozen leaf spinach, thaw and squeeze out all excess bitter water before sautéing.

How is it traditionally served in Greece?

Spanakorizo is eaten warm or at room temperature, finished with an extra squeeze of fresh lemon and Kalamata olives. The slab of barrel-aged feta served with it in Greece is not vegan, and the crusty bread alongside contains wheat: choose a gluten-free loaf if you follow that diet.

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Spanakorizo

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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