Greek Spinach Rice with Feta (Spanakorizo)
If you’re craving a dish that’s hearty yet light, wholesome yet indulgent, Spanakorizo – Greek Spinach Rice – is the answer. This creamy, lemon-infused pilaf is a traditional Greek recipe packed with tender spinach, fresh herbs, and fragrant basmati rice. Topped with crumbled feta for a touch of richness, it’s the ultimate vegetarian comfort food that’s ready in just 30 minutes. Whether served as a main meal or a flavorful side, Spanakorizo is versatile, satisfying, and perfect for weeknight dinners, a lovely side to any main, or leisurely lunches. Let’s dive into this simple yet delicious classic that brings Greek flavors to your table!
The Story Behind the Recipe
Spanakorizo – Greek Spinach Rice – was a staple in our home growing up, especially on busy evenings. My mum, a dedicated seamstress who spent countless hours at her sewing machine, would whip this up after work because it was fast, healthy, and packed with nutrition. As kids, we’d roll our eyes at the sight of it, but it always hit the table. Funny how things change – as an adult, I find myself making it all the time and loving every bite. While my mum kept it simple, feta was never part of the original. That’s a little indulgence we’ve added to make it our own.
The feta transforms the dish, giving it the indulgent, familiar flavour of spanakopita without the fuss of making a pie.
Watch How to Make It
Tips for Perfect Spanakorizo
Use Fresh Spinach: Opt for fresh spinach over frozen for the best texture and flavour. Wash thoroughly to remove any grit.
Choose the Right Rice: Basmati rice works beautifully for this recipe due to its light, fluffy texture. Make sure to rinse it well to remove excess starch.
Warm Your Stock: Using hot vegetable stock or chicken broth helps the rice cook evenly and absorb flavour more efficiently.
Don’t Over-Stir: Once the rice and liquid are added, avoid stirring during cooking to prevent it from turning mushy.
Rest the Rice: After cooking, let the dish rest, covered, for a few minutes. This allows the rice to fully absorb the flavours and steam to finish the cooking process.
Add Lemon and Feta Last: A drizzle of fresh lemon juice and crumbled feta just before serving brightens the dish and adds a creamy, tangy finish.
Make It Your Own: Feel free to customize! Add a handful of chopped green onions or a sprinkle of red chili flakes for extra flavor.
Serve Hot or Cold: While delicious warm, Spanakorizo is equally good served at room temperature or chilled, making it perfect for meal prep or picnics.
Pair It Up: Serve as a main dish with a side of crusty bread and olives, or enjoy it as a side to grilled chicken, fish, or lamb.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock or water to bring it back to life.
Meal Prep Tips for Spanakorizo
Make Ahead: Spanakorizo is perfect for meal prep because it stores well and tastes even better the next day as the flavours meld.
Double the Batch: Cook a larger portion to save time later. It can be divided into individual servings for lunches or dinners throughout the week.
What to Serve with Spanakorizo
Greek Spinach Rice with Feta (Spanakorizo)
Serves 2-3 as a main
Prep: 10 minutes
Cook: 20 minutes
INGREDIENTS
Spanakorizo:
1 large brown onion, diced
1 leek, outer leaves removed, quartered lengthwise and finely chopped
1 bunch (300g) English spinach, washed and roughly chopped
¼ cup fresh dill, finely chopped
¼ cup parsley, finely chopped
¼ cup extra virgin olive oil
1 cup basmati rice, rinsed
2 ½ cups vegetable stock or chicken broth, heated
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Garnish:
Extra virgin olive oil
Fresh lemon juice
Feta cheese, crumbled (approx. 150g) - dairy free optional
INSTRUCTIONS
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and leek, and sauté until softened and translucent, about 3-4 minutes.
Wilt the Spinach: Add the spinach to the pot and cook for a few minutes until wilted, stirring occasionally to combine with the onion and leek.
Add Rice and Seasonings: Stir in the rice, parsley, dill, salt, and pepper. Pour in the hot vegetable stock or chicken broth and stir well to combine.
Cook Without Stirring: Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes, or until most of the liquid is absorbed. Avoid stirring during this time, as it will help the rice cook evenly.
Rest and Fluff: Once cooked, turn off the heat and let the rice rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
Serve and Garnish: Before serving, add an extra drizzle of olive oil, a very good squeeze of fresh lemon juice and spread the crumbled feta. Divide and serve in shallow bowls. Enjoy hot, at room temperature or even cold out of the fridge. This dish can be enjoyed as a main meal or as a flavourful side.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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