Greek Spinach Rice with Feta (Spanakorizo)
Updated: 4 days ago
Greek Spinach Rice with Feta (Spanakorizo -Σπανακόρυζο) is a traditional Greek spinach rice made with fresh spinach, rice, dill, parsley, lemon and plenty of extra virgin olive oil. Simple, nourishing and naturally gluten-free, this humble Greek dish is cooked until the rice is tender and juicy, then finished with lemon and crumbled feta.
About Greek Spinach Rice with Feta (Spanakorizo)
Spanakorizo (σπανακόρυζο) literally means spinach rice — spanaki (spinach) and rizi (rice). It's one of those humble Greek dishes that transforms a handful of everyday ingredients into something truly comforting.
Growing up, spanakorizo was a regular meal in our home. My mum worked long hours as a seamstress, often sitting at her sewing machine all day, and this was something she could prepare quickly when she came home. As children, we weren't exactly excited to see it on the table, but now it's a dish I return to again and again. That's the beauty of traditional home cooking. It was economical, nourishing and uncomplicated, yet it fed the whole family from one pot.
My mum never added feta to hers. That's my little addition over the years, and I love how its salty, creamy flavour complements the spinach, fresh herbs and lemon.
For me, good spanakorizo should be fresh, lemony and wonderfully juicy, with tender rice and a little cooking liquid still surrounding it. Never dry like a pilaf. A generous squeeze of lemon and a final drizzle of extra virgin olive oil bring everything together beautifully.
Watch How to Make Greek Spinach Rice with Feta (Spanakorizo)
Helpful Tips
Use Fresh Spinach.
Fresh Spinach (in Aus. English Spinach) gives spanakorizo a lovely texture and flavour. Wash thoroughly to remove any grit before chopping.
Rinse the Rice Well.
Rinse the rice under cold running water until the water runs clear, then drain before adding it to the pot.
Keep the Rice Juicy.
Traditional spanakorizo should be moist and slightly loose, not dry like a pilaf. If the rice absorbs too much liquid, add a splash of hot vegetable stock or boiling water.
Avoid Overstirring.
Once the stock has been added, cover the pot and allow the rice to cook gently without frequent stirring.
Finish with Lemon and Olive Oil.
Fresh lemon juice and a final drizzle of good-quality extra virgin olive oil bring out the beautiful flavours of the spinach and herbs.
Perfect for Meal Prep.
Spanakorizo is a wonderful make-ahead meal for busy days. Prepare a batch and divide it into individual portions for easy lunches or dinners. Keep the feta, fresh lemon and finishing olive oil separate until ready to serve.
Storing and Reheating.
Cool the cooked rice quickly in shallow containers and refrigerate promptly. Enjoy within 2 days. The rice continues to absorb liquid as it sits, so add a splash of water or vegetable stock when reheating to restore its lovely, juicy consistency. Reheat only once, until steaming hot.
Make It Dairy-Free or Vegan.
Traditional spanakorizo is often enjoyed without feta. Simply leave it out or use your favourite dairy-free alternative for an equally delicious vegan version, using vegetable stock or water.
What to Serve With Greek Spinach Rice with Feta (Spanakorizo)
Spanakorizo is delicious as a light vegetarian main meal, especially with crumbled feta, olives and a little crusty gluten-free bread. It also makes a wonderful side dish alongside grilled meats, roasted lamb or fish. Here are a few of my favourite recipes to serve with it.
Greek Spinach Rice with Feta (Spanakorizo)
Serves: 3
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Recipe Category: Main Course
Recipe Cuisine: Greek
INGREDIENTS
Spanakorizo
1 large brown onion, diced
1 leek, outer leaves removed, quartered lengthways and finely sliced
300 g English spinach, washed and roughly chopped
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
60 ml extra virgin olive oil
1 cup basmati or long-grain rice, rinsed until the water runs clear and drained
650 ml hot gluten-free vegetable stock or boiling water, plus extra if needed
Sea salt, to taste
Freshly ground black pepper
To Serve
Extra virgin olive oil, for drizzling
Fresh lemon juice
150 g feta, crumbled (or dairy-free feta alternative), optional
INSTRUCTIONS
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and leek and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
2. Wilt the Spinach
Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted and reduced.
3. Add the Rice and Herbs
Add the rinsed rice, dill and parsley. Season with sea salt and freshly ground black pepper, then stir to combine.
Pour in the hot vegetable stock or water and bring to a gentle simmer.
4. Cook the Rice
Reduce the heat to low, cover and simmer gently for approximately 15 minutes, or until the rice is tender.
Avoid stirring while the rice cooks. The spanakorizo should remain moist and slightly juicy, with a little cooking liquid around the rice rather than becoming dry. Add extra hot water if needed.
5. Rest the Rice
Remove from the heat and leave covered for 5 minutes.
Gently fluff with a fork. If the rice has absorbed too much liquid, stir through a splash of hot stock or boiling water to restore its juicy consistency.
6. Finish and Serve
Spoon the spanakorizo into shallow bowls and finish with a generous squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and crumbled feta, if using.
Serve warm as a light main meal or alongside your favourite Greek dishes.
Have you tried this recipe?
LEAVE A COMMENT BELOW ❤️
and share it with me at @createcookshare on
Margaret Pahos @CreateCookShare
This is SO delicious!! I add grilled chicken cubed.
Delicious and hearty!