Greek Spinach Rice with Feta (Spanakorizo)
Updated: Sep 7
Greek Spinach Rice with Feta (Spanakorizo -Σπανακόρυζο) is a traditional Greek spinach rice made with fresh spinach, rice, dill, parsley, lemon and plenty of extra virgin olive oil. Simple, nourishing and naturally gluten-free, this humble Greek dish is cooked until the rice is tender and juicy, then finished with lemon and crumbled feta.
About This Greek Spinach Rice
Spanakorizo literally means spinach rice — spanaki (spinach) and rizi (rice) — and it is one of those everyday Greek dishes made from very simple ingredients.
This was a staple in our house growing up, especially on busy evenings. My mum worked long hours as a seamstress, often sitting at her sewing machine all day, and spanakorizo was something she could put together quickly when she came home. As children, we weren’t exactly excited when we saw it on the table. Now, it’s one of those meals I find myself coming back to again and again.
That’s the thing about humble food. It may not be the dish you appreciate most as a child, but later you understand why it was cooked so often - it was economical, nourishing, uncomplicated and fed everyone from one pot. My mum never added feta to hers. That’s something I’ve added over the years, and I love the salty, creamy contrast it brings to the spinach, herbs and lemon.
Watch How to Make It
What Should Spanakorizo Taste Like?
Spanakorizo should be fresh, herbaceous and noticeably lemony, with plenty of flavour from the olive oil.
And importantly, it shouldn’t be too dry.
I like the rice tender and slightly loose, with some of the cooking liquid still surrounding it. That juicy texture is part of what makes this dish so comforting.
The lemon and extra virgin olive oil added at the end bring everything together, while the feta adds richness without overpowering the simplicity of the dish.
Tips for the Best Spanakorizo
Use fresh spinach. It gives the dish better texture and a fresher flavour than frozen spinach.
Rinse the rice well. Rinse until the water runs clear, then drain before adding it to the pot.
Use hot stock or boiling water. This helps the pot return to a simmer quickly and keeps the cooking process consistent.
Don’t keep stirring the rice. Once the liquid has been added, cover and allow it to cook gently.
Keep it juicy. Spanakorizo shouldn’t resemble dry pilaf. There should still be some moisture around the tender rice.
Let it rest briefly. Five minutes covered allows the rice to settle without absorbing every last drop of liquid.
Add lemon at the table. A generous squeeze of fresh lemon makes an enormous difference.
Finish with good olive oil. A final drizzle adds flavour as well as richness.
Storing, Reheating and Meal Prep
Store leftover spanakorizo in an airtight container in the refrigerator for up to 3 days.
It’s also a great option for meal prep because it keeps well and can be portioned into individual containers for easy lunches or dinners.
The rice will continue absorbing liquid as it sits, so it will naturally become thicker in the fridge. When reheating, add a splash of hot water or vegetable stock and warm gently until the juicy consistency returns.
You can also enjoy it cold or at room temperature, then finish with fresh lemon, extra virgin olive oil and feta just before serving.
How to Serve Spanakorizo
Spanakorizo is substantial enough to serve as a vegetarian main meal, particularly with crumbled feta, olives and some gluten-free bread alongside.
It also makes a wonderful side dish with grilled or roasted chicken, lamb or fish.
And don’t feel you have to serve it piping hot. Spanakorizo is also delicious warm, at room temperature or even cold from the fridge.
What to Serve with Spanakorizo
Greek Spinach Rice with Feta (Spanakorizo)
A comforting Greek classic made with spinach, rice, fresh herbs, lemon and plenty of extra virgin olive oil.
Serves: 3 as a main | Prep Time: 10 minutes | Cook Time: 20 minutes
INGREDIENTS
Spanakorizo
1 large brown onion, diced
1 leek, outer leaves removed, quartered lengthways and finely sliced
300 g English spinach, washed and roughly chopped
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
60 ml extra virgin olive oil
1 cup basmati or long-grain rice, rinsed until the water runs clear and drained
650 ml hot vegetable stock or boiling water (extra if needed)
Sea salt, to taste
Freshly ground black pepper
To Serve
Extra virgin olive oil
Fresh lemon juice
150 g feta, crumbled (Dairy-free feta alternative), optional
INSTRUCTIONS
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the onion and leek and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
2. Wilt the Spinach
Add the spinach and cook for 2–3 minutes, stirring occasionally, until wilted and reduced.
3. Add the Rice and Herbs
Add the rice, dill and parsley. Season with sea salt and freshly ground black pepper, then stir until well combined.
Pour in the hot vegetable stock or water and bring to a gentle simmer.
4. Cook the Rice
Reduce the heat to low, cover and simmer gently for approximately 15 minutes, or until the rice is tender.
Avoid stirring while the rice cooks. The finished spanakorizo should remain moist and slightly juicy, with a little liquid around the rice rather than being completely dry (add extra water if needed)
5. Rest
Remove from the heat and leave covered for 5 minutes.
Gently fluff the rice with a fork. If it has absorbed more liquid than you would like, stir through a small splash of hot stock or boiling water to loosen it.
6. Serve
Spoon into shallow bowls and finish with a generous squeeze of fresh lemon juice, a drizzle of extra virgin olive oil and the crumbled feta. Serve warm, at room temperature or cold. Spanakorizo is delicious as a light main meal or as a side dish.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
This is SO delicious!! I add grilled chicken cubed.
Delicious and hearty!