Spanakorizo: Traditional Greek Spinach and Rice with Fresh Dill
This comforting one-pot Greek classic combines tender spinach with fluffy rice, brightened by fresh lemon juice and aromatic dill. Perfect for spring when spinach is at its peak, Spanakorizo makes a satisfying vegetarian main or elegant side dish.
Ingredients
- 500g fresh spinach, washed and roughly chopped
- 200g long-grain white rice
- 1 large onion, finely diced
- 3 spring onions, thinly sliced
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 400ml vegetable stock
- 150ml water
- 30g fresh dill, finely chopped
- 1 large lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges for serving
Instructions
Heat 3 tablespoons of olive oil in a large, deep pan or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
Add the spring onions and garlic, stirring for 1-2 minutes until fragrant.
Add the chopped spinach in batches, stirring until wilted. This will take about 3-4 minutes as you add more spinach.
Stir in the rice, ensuring it is well coated with the oil and vegetable mixture. Toast for 1 minute.
Pour in the vegetable stock and water, then add salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
Remove from heat and stir in the fresh dill and lemon juice. Keep covered and let rest for 5 minutes.
Drizzle with remaining olive oil, serve warm with lemon wedges on the side, and adjust seasoning to taste.
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