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Spanakorizo grec

Name: Spanakorizo grec
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: GR
Ingredients: 500 g fresh spinach, washed and roughly chopped; 120 ml extra virgin olive oil; 1 medium onion, finely chopped; 2 spring onions (scallions), thinly sliced; 2 cloves garlic, minced; 200 g medium-grain rice (such as Carolina or risotto rice); 500 ml hot vegetable stock or water; 4 tbsp fresh dill, finely chopped; 3 tbsp fresh lemon juice (about 1 lemon); 1 tsp salt, or to taste; 1/2 tsp freshly ground black pepper; to serve crumbled feta and lemon wedges (optional)

15m

Prépa

32m

Cuisson

Portions

Facile

Difficulté

Riz grec mijoté avec des épinards fondus, de l'aneth frais et du citron, simple et réconfortant.

#greek#rice#spinach#lemon#dill#comfort-food#lathera

Portions

4portions

Ingrédients

Nutrition

calories440

protein7g

carbs47g

fat25g

fiber4g

Par portion

Étapes

Prep the spinach

Wash the spinach well to remove any grit, then drain and roughly chop it. If using mature spinach with thick stems, trim the toughest stems away so the dish stays tender.

500 g spinach

✅ C'est prêt quand : the spinach is clean, well drained and roughly chopped

Soften the onions

Heat the olive oil in a wide, heavy pot over medium-low heat. Add the onion and spring onions and cook gently, stirring now and then, until soft and translucent but not browned, then stir in the garlic for the last minute.

120 ml olive oil
1 medium onion
2 spring onions
2 cloves garlic

✅ C'est prêt quand : the onions are soft, pale and smell sweet, with no browning

⏱6:00

Wilt the spinach

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Add rice and stock

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Rest off the heat

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Finish and serve

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Prep the spinach

Wash the spinach well to remove any grit, then drain and roughly chop it. If using mature spinach with thick stems, trim the toughest stems away so the dish stays tender.

500 g spinach

✅ C'est prêt quand : the spinach is clean, well drained and roughly chopped

Soften the onions

120 ml olive oil
1 medium onion
2 spring onions
2 cloves garlic

✅ C'est prêt quand : the onions are soft, pale and smell sweet, with no browning

⏱6:00

Wilt the spinach

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add rice and stock

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Rest off the heat

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Finish and serve

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History & Culture

The Story Behind the Dish

📍 Greece📅 Traditional home cooking🍚 GR

Spanakorizo belongs to the lathera family of Greek dishes, vegetables slow-simmered in plenty of olive oil, which developed as everyday, meatless food shaped in part by the long fasting periods of the Greek Orthodox calendar. Rice, spinach, dill and lemon were humble, affordable ingredients that most households could keep on hand through the year.

Every region and every family has its own version, some looser and soupier, others drier and more rice-forward, but the backbone of olive oil, wilted greens and a final hit of lemon stays the same.

⭐ Why It's Famous

It is loved because it turns a handful of pantry staples into something deeply savory and satisfying, equally good as a light meal on its own or as a side next to grilled fish or meat.