If you're looking for a vibrant, healthy, and deeply comforting Mediterranean dish, this Spanakorizo Greek lemony rice and spinach recipe is about to become your new obsession. Packed with fresh herbs, silky spinach, bright lemon, and perfectly cooked rice, this dish is simple yet bursting with flavor. Whether you're serving it as a light main or a side, it delivers that authentic Greek taste that feels both nourishing and indulgent.
Spanakorizo (σπανακόρυζο) is a classic dish from Greece, traditionally enjoyed as a wholesome, plant-based meal. It's especially popular during fasting periods like Lent, when many Greek households lean into vegetable-forward dishes.
This recipe is inspired by rustic, home-style cooking, simple ingredients elevated through technique and freshness. There are so many lent recipes that are naturally vegan, like these stuffed onions, giant baked beans and this swiss chard pie.
Spanakorizo is also a seasonal favorite in spring and summer when spinach, dill, and herbs are at their peak freshness.
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Ingredients
This recipe uses fresh, simple ingredients that come together to create bold Mediterranean flavors. Each component plays a key role in building depth and balance.
- leeks
- green onions
- onions
- fresh dill
- spinach
- olive oil
- rice
- lemon zest & juice
See recipe card for quantities.
Instructions
Step 1: Heat olive oil in a large pan and sauté the leek, onion, and green onion for 5-10 minutes until soft and fragrant.
Step 2: Add the fresh spinach in batches and cook until wilted down. Stir in dill, lemon zest, and lemon juice.
Step 3: Pour in the washed rice and mix thoroughly with the greens.
Step 4: Add water and bring to a boil, then reduce heat and cover.
Step 5: Cook for about 20 minutes until the rice is tender and liquid absorbed.
Step 6: Finish with a drizzle of olive oil
Hint: Let the dish rest covered for 5 minutes after cooking. this helps the rice absorb any remaining moisture and enhances the texture.
Substitutions
- Spinach - frozen spinach works if fresh isn't available (drain well)
- Herbs - parsley of mint can replace dill in a pinch
Storage
Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil
Top Tip
Don't overcook the rice! The goal is tender but slightly creamy-not mushy. Keep an eye on liquid levels and remove from heat as soon as it's done.
Related
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Did you make this recipe?
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Spanakorizo Greek Lemony Rice and Spinach
Ingredients
- 4 tablespoon olive oil
- 1 leek
- 1 green onion
- 1 diced onion
- 1 handfull dill
- 600 g fresh spinach
- Zest of 1 small lemon
- Juice of 2 small lemons
- 280 g rice 9.90 oz
- 5 cups hot vegetable broth
- salt and pepper toaste
- Lemon slices and lemon zest to serve
Instructions
- Prepare the vegetables. finely chop the onion. Wash the leeks well and cut them in slices. Finely chop the spring onion. Finely chop the dill. Zest one small lemon and juice 2 small lemons.1 leek, 1 green onion, 1 diced onion, 1 handfull dill, Zest of 1 small lemon, Juice of 2 small lemons
- Heat olive oil in a large pan and sauté the leek, onion, and green onion for 5-10 minutes until soft and fragrant.4 tablespoon olive oil
- Add the fresh spinach in batches and cook until wilted down. Stir in dill, lemon zest, and lemon juice.600 g fresh spinach
- Pour in the washed rice and mix thoroughly with the greens.280 g rice
- Add water season with salt and pepper and bring to a boil, then reduce heat and cover.5 cups hot vegetable broth, salt and pepper toaste
- Cook for about 20 minutes until the rice is tender and liquid absorbed.
- Finish with a drizzle of olive oil, and serve with some lemon zest and lemon slices.Lemon slices and lemon zest to serve
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