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Spanakorizo (spinach rice): photo of the dish
Illustrative photo: KaterinaStrak — CC BY-SA 4.0, Wikimedia Commons
Vegetarian

Spanakorizo (spinach rice)

Rice cooked in a fragrant broth with wilted spinach, onion and dill, brightened with lemon. A Lenten and everyday dish in Greece, it's eaten warm or at room temperature, with feta.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

385 kcal per serving

Protein
11.7 g
Carbohydrates
50 g
of which sugars
5 g
Fat
12.9 g
of which saturated fat
2.2 g
Fiber
8.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the spinach well and drain it. Finely slice the onions and roughly chop the dill.
  2. Sauté the onions in olive oil over low heat for 8 minutes, until translucent.
  3. Add the spinach by handfuls, stirring, let it wilt and simmer for 5 minutes. Add the grated tomatoes if using.
  4. Stir in the rice and toast it for a minute. Pour in the hot broth, add salt and pepper.
  5. Cover and simmer over low heat for 18 to 20 minutes, until the rice is tender and the liquid is absorbed. Add a little water if needed.
  6. Off the heat, add the dill and the lemon juice and zest, then let it rest 5 minutes, covered. Serve warm with feta and a drizzle of olive oil.

Variations and tips

Chard version. Replace half the spinach with chard leaves for a more vegetal flavor.

Using what's easy to find. Fresh dill can be replaced with mint or flat-leaf parsley, and frozen spinach (500 g) works very well.

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Original Ecomely recipe.