This traditional Greek spanakorizo is a delicious way to brighten up your dinner table this winter. Made with fresh spinach leaves and medium grain rice (like risotto) and then topped with zesty lemon juice, chickpeas, and olives, this savory Mediterranean comfort food makes the perfect side dish or main course! However you choose to enjoy it, this easy Greek rice recipe is one that you will come back to time after time!
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For more Mediterranean-style dishes, try my Mediterranean stuffed butternut squash, falafel gyros with tzatziki, and meaty vegan moussaka.
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❤️ Why you’ll love it
Translated to mean “spinach and rice,” Spanakorizo is a flavorful classic Greek comfort food that will satisfy your palette whether you enjoy it as the main course or as a side dish. There are two versions of spanakorizo: White (which I make in this recipe) and red, served in a tomato base. These traditional Greek recipes are delicious and nutritious and will indeed become a family favorite!
One of the best parts of this Spanakorizo recipe is its freshness and simplicity. I use fresh spinach leaves, rice, fresh lemon zest, and various herbs to create the main dish, then stir in chickpeas and olives to give it an even brighter flavor and texture. All of the ingredients required to make this recipe are simple items you can find in your local neighborhood grocery, so no special trips are needed!
In addition to its simple ingredients, everything is made in just one pot, so you will not have to worry about cleaning up tons of dishes when you are all done. With just 20 minutes of prep time and 20 minutes of cook time, you will have a comforting dish you can enjoy alone or alongside your other Mediterranean favorites in less than an hour. I served it as stuffed butternut squash.
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🧾 Key ingredients
Rice – Traditionally, it is made with medium grain rice like Arborio rice.
Spinach – For the best results, use fresh spinach leaves; however, you can also use frozen spinach if necessary. Baby spinach is typically easier than large-leaf since you will not need to remove or chop the stems.
Lemon – Fresh lemon juice is necessary to give this dish its zesty, citrusy flavor. Avoid bottled lemon juice as it will not provide the same fresh flavor.
Fresh and dried herbs – Garlic, dried thyme (ground), rosemary, and dried sage add even more depth to the dish.
Vegetable broth – Some recipes only require water, but I use veggie broth to add more flavor.
Chickpeas and olives (optional) – Chickpeas and sliced olives are added at the end of the recipe as a finishing touch to give it more texture and flavor. I use canned chickpeas in this recipe, but you can also use dried chickpeas and cook them first.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
I use a 3-quart/2.8 liter enameled cast-iron Dutch oven. You can also use a deep stockpot if you do not have a Dutch oven.
👩🍳 Instructions
Making greek spinach and rice
STEP 1
Peel and chop the onion and garlic clove. If using dried chickpeas, pre-cook them. If using canned, drain them, place them in a sieve, and hold them under running water to rinse them.
STEP 2
Wash the raw spinach, then sautee it in a pan or shallow pot with one tablespoon of olive oil and ½ tablespoon of lemon juice. Once wilted, remove it from the heat and let it cool. Stay close by, as cooking spinach does not take long (only a maximum of five minutes).
STEP 3
Heat the Dutch oven or a medium pot over medium heat. Add the extra virgin olive oil, chopped onion, and garlic to the pot. Sauté for approximately 4-5 minutes.
STEP 4
Add the dry Arborio rice to the sauteed mixture and stir for 1-2 minutes until it is well-coated and begins to fry a bit.
STEP 5
Add the wilted spinach and the ground thyme, sage, and rosemary, then mix thoroughly.
STEP 6
Add the veggie broth and bring the mixture to a boil.
STEP 7
Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for approximately 15 minutes, checking after 10 minutes to see whether more veggie broth is needed. Once the rice is soft, remove the pot from the heat and take the lid off.
STEP 8
Add the chickpeas and olive slices, sprinkle with salt and pepper if desired, and stir well to combine.
💡 Expert tip
Some recipes suggest rinsing the rice before using it. I do not recommend doing so, as this dish is best when it is nice and creamy. Rinsing it first will wash away the starch necessary for achieving that texture.
🔄 Variations
Add tomato sauce or tomato paste and chopped tomatoes to make the red version of this dish with an umami flavor.
You can also remove the olives and chickpeas from this recipe for a plain spanakorizo.
For a different texture, try this recipe with different types of rice, such as white rice or jasmine rice.
Or, you can use this recipe as a base to make my Mediterranean stuffed butternut squash.
🥣 Serving ideas
Once your spanakorizo is hot and ready, sprinkle some feta cheese on top (I like to use Violife Vegan Feta) and serve with a lemon slice. Sprinkle on fresh dill and chives to pack on even more flavor and aroma.
Spanakorizo is terrific when paired with a crisp, green side salad. It also makes a great side dish alongside my meaty vegan moussaka, vegan TVP meatballs, or grilled vegetable kabobs.
❄️ Storing tips
This Greek spinach rice is best when enjoyed on the same day it is made. However, if you have leftovers, you can store them as follows:
In the refrigerator – Store spanakorizo in an airtight container for up to three days. Serve straight from the fridge or reheat until warm throughout.
In the freezer – I do not recommend freezing the completed dish as the freezer will change its texture very unpleasantly. However, to save time, you can prepare and sauté the spinach and herbs, then freeze them in freezer-safe containers once completely cooled to room temperature. On the day you plan to make it, add the frozen spinach and herbs to the pot with the veggie broth and continue the recipe as written.
Reheating – Reheat over the stovetop or microwave until it reaches the desired temperature.
🤔 FAQs
Absolutely! Spanakorizo is generally served hot, but it is just as delicious when served cold.
The type of rice you choose for spanakorizo greatly depends on the texture you aim for. Most traditional recipes call for medium-grain rice. Short-grain rice, such as regular white or brown rice, will have a creamier texture, whereas long-grain rice, such as jasmine or basmati rice, will not be creamy.
While both are savory, traditional Greek favorites made with spinach and fresh herbs, spanakopita is a pie pastry traditionally made with spinach, herbs, and feta cheese. In contrast, spanakorizo is a dish usually made with spinach, rice, herbs, onions, and lemon juice or dill.
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Spanakorizo (Greek Spinach And Rice)
Ingredients
- 1 Onion
- 2 cloves Garlic
- ½ cup Arborio rice
- 1 cup Chickpeas (canned)
- ½ cup Olives
- 9 oz Fresh spinach leaves
- 1+⅓ cup Veggie broth
- 2+½ Tbsp Olive oil
- ½ tsp Thyme (dried)
- ½ tsp Rosemary
- ½ tsp Sage (dried)
Instructions
- Wash the spinach, then cook it quickly in a pan with 1 tablespoon of olive oil and ½ tablespoon of lemon juice. This should take no more than 5 minutes. Let it cool after removing it from the stove.
- Peel and dice the onion and garlic. If using canned chickpeas, rinse them well under water. Slice the olives. Don’t rinse the risotto rice, as you need its starch for creaminess.
- Heat a medium pot or Dutch oven over medium heat. Add olive oil, onion, and garlic, cooking them for 4-5 minutes. Then, add the rice and stir for 1-2 minutes to coat it in oil and lightly fry.
- Mix in the cooked spinach, along with ground thyme, sage, and rosemary. Pour in the vegetable broth and bring to a boil. Lower the heat, cover the pot, and let it simmer for about 15 minutes, checking after 10 minutes to see if more broth is needed.
- Once the rice is tender, remove the pot from the heat. Stir in the chickpeas and olive slices until everything is well combined.
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