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Overview

Spanakorizo

Greek Spinach Rice, Spinach and Rice

This spanakorizo recipe wilts a full kilo of spinach with onion and spring onions in olive oil, then simmers medium-grain rice in the same pot until it turns soft and creamy. Fresh dill and lemon go in at the end. One serving is about 435 g.

Spanakorizo takes its name from spanaki, spinach, and rizi, rice: spinach and rice cooked slowly in olive oil until the rice is soft and the spinach has melted into it. It is one of the classic dishes of the Greek Lenten table, eaten through the fasting weeks before Easter, and it is traditionally served with a wedge of lemon and, for those who eat dairy, crumbled feta on the side. The method is forgiving and the dish is just as good warm as at room temperature.

Pairs well with: Crusty bread, olives and a simple tomato salad.

Provenance

Greece flag Greece

Greek Lenten Table Classic

Mediterranean & Italy

Time Dedication

50m

15m prep • 35m cook

Batch Yield

4 Servings

393 kcal per serving

1 serving ≈ 435 g

Technical Skill

Easy

Easy (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Lenten meals, family dinners, meat-free Mondays, picnic lunches Cost: Low — about $2 per serving at home
Tags: Vegetables Rice Savory Vegan Gluten-free
Spanakorizo, Greek spinach rice, simmering in a pot

Greek Lenten Table Classic

Photo: KaterinaStrak, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2 per serving at home (USD)

Spinach and rice simmered in olive oil with dill and lemon until soft and creamy.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Prep Stage: Spinach, Rice & Herbs

15 Mins • Washing & Chopping

Trim the spinach stems, wash the leaves in several changes of water and chop them roughly. Chop the onion and spring onions, mince the garlic, pick and chop the dill, and squeeze the lemon. Rinse the rice.

Maestro Tip: Wash the spinach twice: grit hides in the leaves and no amount of cooking removes it.

  1. 1

    Soften the onion and spring onions

    5 Mins Medium heat, ~175°C (350°F)

    Heat half the olive oil in a large, wide pot over medium heat. Add the onion and spring onions with a pinch of salt and cook for about 5 minutes, until soft and sweet-smelling.

    Cook the onions slowly: browned onion makes the whole dish bitter.

    Done when: Onions soft, translucent and sweet-smelling.

  2. 2

    Wilt the spinach

    4 Mins Medium heat, ~175°C (350°F)

    Add the garlic and cook for 1 minute, then pile in the spinach a handful at a time, stirring as each handful wilts down. Keep going until all the spinach is in and has collapsed.

    Add the spinach in batches: the whole kilo will not fit in the pot at once.

    Done when: Spinach fully wilted, dark green, pot half as full.

  3. 3

    Add the rice and simmer

    20 Mins Low simmer, ~95°C (200°F)

    Stir in the rice, pour in the hot water and season with the remaining salt and the pepper. Bring to a gentle simmer, cover and cook for about 20 minutes, stirring once or twice, until the rice is tender and the pot is creamy.

    Stir from the bottom so the rice does not catch: medium-grain rice sticks easily.

    Done when: Rice tender and creamy, spinach melted into the rice.

  4. 4

    Rest the pot

    5 Mins No heat — resting, ~70°C (160°F)

    Take the pot off the heat, cover it and let it rest for 5 minutes so the rice finishes steaming and the flavours settle.

    Do not lift the lid during the rest: the steam is still cooking the rice.

    Done when: Rice fluffy, no water pooling at the bottom.

  5. 5

    Stir in dill and lemon, serve

    1 Min Serving, ~65°C (150°F)

    Stir in the dill, the lemon juice and the remaining olive oil. Taste, adjust the salt, and serve in warm bowls with lemon wedges.

    The lemon goes in last so its brightness stays fresh.

    Done when: Dill and lemon stirred through, rice glossy with oil.

Finishing Touches & Plating

Spoon the spanakorizo into warm bowls, drizzle with a little more olive oil and serve with lemon wedges, crusty bread and olives.

Nutritional Physiology & Benefits

Nutrition

Energy

393

kcal / serving

Protein

11g

Complete AA

Carbs

55g

Complex

Fats

16g

Healthy

Per serving (4 servings · 1 serving ≈ 435 g)
Energy393 kcal
Protein11 g
Carbohydrates55 g
Fat16 g
Fibre6.7 g
Sugar3.3 g
Sodium654 mg
Per 100g
Energy90 kcal
Protein2.5 g
Carbohydrates12.6 g
Fat3.8 g
Fibre1.5 g
Sugar0.8 g
Sodium150 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Spinach supplies iron, folate, vitamin K and vitamin A; lemon adds vitamin C, which helps iron absorption.

Iron & Fibre from Spinach

One serving carries about 200 g of raw spinach, with iron, folate, vitamin K and vitamin A, and about 6.7 g of fibre.

Lemon Helps Iron Absorption

The lemon juice in the dish helps the body absorb the iron from the spinach, which is why the two are always served together.

Vegan One-Pot Meal

Fully plant-based and cooked in one pot, it is a classic Greek Lenten dish that needs no special ingredients.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Crusty Bread

Crusty bread is essential: it scoops up the creamy rice and the olive oil left in the bowl.

Vegetables

Olives

Briny olives add the salty bite the soft rice lacks, and they are a classic part of a Greek table.

Tomato Salad

A tomato salad with onion and oregano brings sharpness and crunch that wake up the soft, lemony rice.

Drinks

White Wine or Extra Lemon

A glass of white wine or a squeeze of extra lemon over the bowl lifts the whole dish.

Complete menu

Crusty bread, olives, a tomato salad and lemon wedges.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Adding Rice to a Watery Pot

Spinach releases a lot of water as it wilts. If the pot is too wet when the rice goes in, the rice turns to mush instead of staying creamy. Wilt the spinach down first. This is general cooking information, not medical advice.

Using Dried Dill Instead of Fresh

Dried herbs do not replace fresh dill here: dried dill tastes flat and dusty, while fresh dill is the flavour of the dish. This is general cooking information, not medical advice.

Leaving Cooked Rice Out for Hours

Cooked rice spoils quickly at room temperature. Refrigerate leftovers within 2 hours. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsComforting and filling at about 393 kcal per serving — a full vegan main course with bread and olives.
  • ChildrenSoft rice and mild spinach, but the lemon can be sharp for small children; serve their portion with less lemon.
  • ElderlySoft, easy to chew and easy to digest; the fibre is high, so drink water with it.
  • Pregnant womenIron and folate from the spinach are helpful in pregnancy; the lemon helps the body absorb the iron. Ask your clinician about portions.
  • Breastfeeding womenFilling and plant-based; one serving with bread makes a complete meal.
  • AthletesAbout 54.7 g carbohydrate per serving for energy, with about 10.7 g protein — add beans or feta on the side after hard training.
  • Weight gainEnergy-dense from the olive oil, so it suits weight gain, especially with bread.
  • Weight lossAbout 393 kcal per serving; use half the olive oil and load the plate with extra spinach and salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 54.7 g carbohydrate per serving from the rice; keep to one serving and skip extra bread. Ask your clinician about portions.
  • High blood pressureOne serving carries about 654 mg sodium, so keep the salt as stated and skip extra salty sides. Ask your clinician about portions.
  • Kidney diseaseSpinach is high in potassium and oxalate, which matter for some kidney diets, so keep portions modest. Ask your clinician about portions.
  • GoutLow in purines as written; spinach is fine in a normal portion. Ask your clinician about portions.
  • Stomach issuesHigh in fibre at about 6.7 g per serving, which can feel heavy on a sensitive stomach; eat slowly. Ask your clinician about portions.
  • Cardiovascular diseaseOlive oil is the main fat here, and the dish is plant-based, so it fits well in moderation. Ask your clinician about portions.
  • Fatty liverModerate in energy at about 393 kcal per serving; keep the olive oil to the stated amount. Ask your clinician about portions.
  • Food allergiesContains no common allergens as written. People with a spinach or celery allergy should check first. Ask your clinician about safe alternatives.
  • Special therapeutic dietsFits a vegan, vegetarian and gluten-free diet as written; any therapeutic diet should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in a covered container in the fridge.
In the fridge
Keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Up to 1 month; the spinach darkens but the flavour holds.
How to reheat
Reheat gently in a pan with a splash of water, stirring, until steaming hot, to 74°C (165°F).
Freezing recommended
Only if needed — best eaten fresh.
Signs it has spoiled
Sour smell, slimy texture, or mould.

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