Spanakorizo (Greek Spinach & Rice)

Spanakorizo is a cozy Greek spinach and rice dish with fresh herbs, lemon, and creamy feta. Simple, rustic, and perfect on its own or with feta, lemony salmon or a poached egg.

For more Greek recipes, try our Greek lemon chicken, avgolemono soup, orzo salad, and feta pasta.

Spanakorizo is one of those beautiful, humble dishes that feels like it could’ve come out of a pot in any Mediterranean kitchen.

It’s a classic from Greece with spinach and rice gently cooked with olive oil, herbs, and lemon. The secret to a creamy spanakorizo is all in the rice. You want something starchy, like Arborio or any risotto-style rice. It gives the dish that velvety, almost stewy texture that clings to the spinach.

But here’s the best part: unlike risotto, spanakorizo asks for almost no stirring. Just a gentle simmer and a little patience, and it comes together effortlessly.

Sure, it’s less fancy than a glossy risotto, but it hits home. Earthy, lemony, and full of good olive oil—it’s a bowl of pure Mediterranean comfort.

Louise and I often serve it as a main with feta crumbled in at the end and additional protein like a simple lemon-marinated salmon (not traditional, but absolutely delicious), a poached egg with a runny yolk, or tucked beside grilled chicken souvlaki or gyros.

For quantities, see recipe card at the bottom of the page.

• Extra virgin olive oil: It's the soul of the dish. Try to get a good Greek or Italian one.
• Yellow onion — or red onion or shallots
• Scallions (spring onions) — or more leeks or extra onion
• Leek — or omit and add more scallion or onion
• Garlic cloves — or garlic powder
• Fresh spinach — or frozen spinach (thawed and drained), or chard, or baby kale
• Risotto rice (like Arborio) — or Carolina, Calrose, short-grain white rice, or long-grain (less creamy)
• Vegetable broth — or chicken broth
• Fresh dill — or dried dill (use less), or parsley, or mint
• Lemon juice (fresh) — or lime juice but less traditional
• Feta cheese (optional)
• Serving suggestions: baked salmon, chicken gyros, chicken souvlaki, or a poached egg.

1. Sauté aromatics

In a wide skillet or pot, heat the olive oil over medium heat. Add the chopped onion, white parts of the scallions, and leek. Sauté until soft and translucent, about 7–8 minutes. Add garlic and cook for 30 seconds more.

2. Add spinach

Stir in the spinach seasoning them with a pinch of salt. If using fresh, cook until just wilted. If using frozen, cook a few minutes longer until fully thawed and heated through.

3. Add rice and liquid

Stir in the rice to coat it in the oil and vegetables. Pour in the broth, season with a generous pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the liquid is mostly absorbed.

4. Finish the dish

Turn off the heat. Stir in the chopped dill, lemon juice, lemon zest, and crumbled feta allowing it to soften slightly without fully melting. Taste and adjust seasoning with more salt, pepper, or lemon if needed. Plate and finish with a drizzle of olive oil, extra herbs, or lemon zest if desired.

For extra protein, you can serve it with grilled meat, fish, or a poached egg. We love it with chicken souvlaki or lemon-marinated baked salmon (not traditional but delicious with the spinach).

For the Salmon --> Preheat oven to 400°F (200°C). Marinate the salmon with lemon, oil, garlic, oregano, salt, and pepper for 10 minutes. Bake for about 10 minutes, or until just cooked through. Serve on top of or beside the spanakorizo. It's SO good!