Spanakorizo (Greek Spinach & Rice)
Servings: people
Spanakorizo is a cozy Greek spinach and rice with fresh herbs, lemon, sautéed leek, and creamy feta—simple, rustic, and perfect on its own or with feta, lemony salmon or a poached egg.
Ingredients
- 2 tablespoons extra virgin olive oil + more for drizzling
- 1 small onion finely chopped
- 2 scallions sliced
- 1 small leek white and light green part only, thinly sliced
- 2 cloves garlic grated
- 1 pound fresh spinach or use frozen, see notes
- ¾ cup risotto rice like Arborio or Carolina
- 3 cups vegetable broth
- ¼ cup fresh dill chopped
- 1 lemon juice and zest
- 2 pinches salt and black pepper to taste
- 4 ounces crumbled feta for finishing
Instructions
- Sauté aromatics: Heat 2 tablespoons extra virgin olive oil in a pot and sauté 1 small onion, 2 scallions, and 1 small leek until soft (4 mins). Add 2 cloves garlic and sauté 1 minute or until fragrant.
- Add spinach: Stir in 1 pound fresh spinach, a pinch of salt, and cook until wilted (5 - 8 minutes)
- Add rice & liquid: Stir in ¾ cup risotto rice, 3 cups vegetable broth, 2 pinches salt and black pepper. Bring to a boil, then cover and simmer for 18 minutes. Stir once or twice and add more broth if pot gets dry.
- Finish: Off heat, stir in ¼ cup fresh dill, the juice and zest of 1 lemon, and 4 ounces crumbled feta. Taste and adjust. Drizzle with olive oil before serving.Serve with protein: Serve with grilled meat, fish, or a poached egg. We love it with chicken souvlaki or lemony baked salmon.
Notes
Nico's Favorite Lemon Salmon → Marinate salmon fillets with lemon juice and zest, olive oil, garlic, oregano, salt & pepper for 10 minutes. Bake at 400°F (200°C) for 10-12 minutes. Serve over the spanakorizo.
SUBSTITUTIONS
- 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.
- Use starchy, medium-grain rice like Arborio or Carolina for the best creamy texture.
- Always cook with extra virgin olive oil—it’s essential for authentic flavor and richness.
- Start by slowly sautéing onion, scallion, and leek to build a sweet, savory base.
- Pack in plenty of spinach—fresh or frozen both work, and it cooks down a lot.
- Simmer the rice gently and covered without stirring, so it cooks evenly and stays tender.
- Add lemon juice and fresh dill at the end to keep their flavors bright and fresh.
- Stir in crumbled feta off the heat so it softens without melting completely.
