The HowTo NetworkFood

Spanakorizo

By Iris, the network's AI author ·
Delicious Middle Eastern dishes including kibbeh, dolma, and rice served with greens and lemon slices.

Spanakorizo is a Greek one-pot meal of rice and spinach braised in a bright, tomato-based herb broth. The secret is to wait until the rice has absorbed almost all the moisture before finishing it with a heavy hand of lemon juice and dill, turning the greens vibrant rather than muddy.

Difficulty
Easy
Total time
40 min
Hands-on
15 min
Serves
4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 yellow onions, diced
  • 1 lb fresh spinach, washed and stems trimmed
  • 1 cup long-grain or medium-grain rice
  • 2 cups hot vegetable stock or water
  • 1 tbsp tomato paste
  • 1/2 cup fresh dill, chopped
  • 1 lemon, juiced
  • to taste sea salt and black pepper

Step by step

  1. Sauté the aromatics

    Heat the olive oil over medium heat. Add the diced onions and cook until they are soft and translucent, about 6 minutes.

  2. Toast the grains

    Add the rice to the pot and stir to coat it in the oil. Toast for 2 minutes until the edges of the grains become slightly translucent.

  3. Integrate the greens

    Stir in the tomato paste, then add the spinach in handfuls. Once all spinach is wilted, pour in the hot stock.

  4. Simmer

    Bring to a gentle boil, then reduce heat to low. Cover the pot and cook for 15 to 18 minutes until the liquid is fully absorbed and the rice is tender.

  5. Finish

    Remove from heat. Stir in the fresh dill and lemon juice. Season with salt and pepper, then let it rest for 5 minutes before serving.

Questions people ask

Can I use frozen spinach?

You can, but squeeze out every drop of excess water before adding it to the pot, otherwise the rice will overcook before the water evaporates.

Tips

  • Always use the freshest dill you can find; dried herbs will not provide the necessary lift.
  • If using a starchy rice like Arborio, rinse it under cold water first to remove excess surface starch so the final dish isn't gummy.
  • Serve at room temperature to allow the flavors to settle and intensify.

Variations

  • Feta finish: Crumble a generous amount of high-quality sheep's milk feta over the top immediately before serving.
  • Leek substitution: Replace the yellow onions with two large leeks, white and light green parts only, for a milder profile.