GreekEasy · Hot
Spanakorizo Lemony Spinach Rice
Spinach and rice cooked together with onion and olive oil until the spinach has given everything it has to the pot, finished with enough lemon juice to make the whole thing bright and alive. Spanakorizo is what Greeks cook when they want something honest and restorative — it is not flashy and it does not need to be. The lemon at the end is not a finishing touch; it is the dish.
Prep
10 min
Cook
25 min
Rest
3 min
Total
38 min
Method
The Foundation
1
Dice the yellow onion finely. Mince the garlic cloves. Remove spinach stems if tough, roughly chop the leaves.
The Rice & Greens
4
Add white rice to the pan and stir to coat each grain with olive oil, sheenng for 2 minutes.
5
Pour in the water and bring to a gentle simmer. Season with salt, black pepper, and dried oregano.
6
Cook covered on low heat for 12 minutes until rice has absorbed most liquid.
7
Scatter spinach over the top, cover again, and cook 5 more minutes until spinach wilts and rice finishes cooking.
The Bright Finish
8
Remove from heat. Juice both lemons directly into the rice and greens.
9
Chop fresh dill and fold it through along with a final drizzle of olive oil. Taste and adjust salt.
The Philosophy
10
Let rest 3 minutes. Serve in warm bowls with an extra lemon wedge and a sprinkle of dried oregano. Good olive oil is not optional — it is the soul of the dish.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
520
per serving
Low sugar · 4gLow saturated fat · 2g
Protein
11g
Carbs
88g
Fat
15g
Sat. fat
2g
Fiber
6g
Sugar
4g
Sodium
621mg
Gluten FreeVeganMediterranean DietDairy FreeEgg FreeHeart HealthyDiabetes FriendlyWeight LossDigestive WellnessAnti InflammatoryLow Added SugarPlant ForwardHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
2.1m³
Runoff
0.05g P
White Rice drives 63% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
5
Salty
8
Sour
3
Bitter
2
Spicy
Textures
TenderSilkyFluffy
Aromas
CitrusHerbalEarthyFruity
Kitchen Equipment
Primary Tool
Frying PanCounter FootprintMedium
Safety & Storage
Cross Contamination
Clean all prep surfaces and utensils thoroughly before use, especially if this dish is prepared alongside common allergens. Even though this recipe contains no major allergens, cross-contamination prevention is essential kitchen practice.
Handling
Wash spinach thoroughly under running water before use. Inspect leaves for soil, stems, or damage. Remove tough stems and rinse again if needed. Clean produce reduces risk of soil-borne bacteria contamination.
Storage
Cool cooked rice to room temperature within 1 hour, then refrigerate in airtight containers. Consume within 3-5 days. Reheat thoroughly to 165°F before serving. Rice-based dishes have moderate bacteria risk if stored improperly.
Cooking Temperature
Maintain low heat during rice cooking to ensure even hydration without scorching. Ensure spinach reaches a wilted state (above 140°F) to eliminate surface bacteria. Final lemon juice addition is safe as citrus acid naturally inhibits bacterial growth.
Pro Tips
Technique
Never skip toasting the rice in olive oil — this step coats each grain and gives you that perfect, separate texture instead of mush. Two minutes of stirring is the secret.
Substitution
If fresh dill is hard to find, you can use half the amount of dried dill, but I beg you — fresh dill is the soul of this dish. Use it.
Equipment
Use a wide, heavy-bottomed pan so the rice cooks evenly and the water evaporates at the right pace. A narrow pot will give you disaster.
From the chef
Spanakorizo is what Greeks cook when they want something honest and restorative — tender spinach and rice cooked together in olive oil until the spinach has given everything it has to the pot, then finished with enough lemon juice to make the whole thing bright and alive. The lemon at the end is not a finishing touch; it is the dish. Fresh dill folded through at the end, a final drizzle of good olive oil, and it is done. Simple food that feeds the soul the way complicated recipes never can.
TagsOne PanVegetarianGluten FreeEasyQuickLemonHerb ForwardOlive Oil Rich
Source: generated · May 30, 2026