Spanakorizo (Σπανακόρυζο) — Greek Spinach and Rice Pilaf with Lemon and Dill
Spanakorizo is a classic Greek home-style rice dish where spinach melts into olive oil–glossed grains, finished with bright lemon and dill. It’s a staple of ladera (olive-oil dishes), served warm or at room temperature with simple sides.
Printable Recipe Card
Servings: 4 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 500 g fresh spinach, trimmed (baby spinach or mature spinach; wash and drain well)
- 200 g yellow onion, finely chopped
- 80 g spring onions (scallions), sliced
- 20 g fresh dill, finely chopped (about 1 loosely packed cup chopped)
- 60 ml extra-virgin olive oil
- 220 g short-grain rice (Greek Carolina rice or arborio; rinse briefly and drain)
- 600 ml vegetable stock (hot)
- 30 ml lemon juice, freshly squeezed (from 1 large lemon)
- 1 tsp lemon zest (finely grated)
- 6 g fine sea salt (about 1 tsp)
- 1 tsp black pepper, freshly ground
Steps (summary)
- Heat a wide, heavy pot over medium heat and add the olive oil. Add the chopped onion and sliced spring onions, then cook for 6–…
- Add the spinach in batches, stirring each addition until it wilts before adding more. Cook for 4–5 minutes until the spinach is…
- Stir in the rinsed rice and cook for 2 minutes, mixing constantly so the grains get lightly coated with the olive oil and green…
- Pour in the hot vegetable stock, then add the salt and black pepper and stir once to distribute everything. Bring to a gentle b…
- When the rice is tender and the pot looks moist but not soupy, turn off the heat. Stir in the lemon juice and lemon zest, then…
- Fluff the spanakorizo gently and check the consistency; it should be spoonable and glossy rather than dry. Serve warm or at roo…
Cultural Background
Spanakorizo is a beloved Greek ladera dish—vegetables simmered with olive oil—often cooked during fasting periods and everyday family meals. Its lemon-and-dill finish reflects the Greek preference for bright acidity balancing greens and grains.
Equipment
💡 Tips
- Use a wide pot so spinach moisture evaporates quickly; excess water can make the rice bland and overcooked.
- Keep the simmer gentle and stir periodically; short-grain rice releases starch and can catch on the bottom if left unattended.
- For brighter flavor, add half the lemon juice at the end and the other half after resting, then fluff again.
⚠️ Common Mistakes
❌ Adding all the stock cold and boiling hard.
✅ Fix: Use hot stock and maintain a gentle simmer; vigorous boiling can break the rice and make the texture gummy.
❌ Not cooking off spinach moisture before adding rice.
✅ Fix: Wilt spinach until most liquid evaporates; if the pot looks watery, cook 2–3 minutes longer before adding rice.
❌ Adding lemon too early.
✅ Fix: Stir lemon juice in after cooking; early acidity can slow softening and dull the fresh citrus aroma.
🧊 How to Store
Cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat with 30–45 ml water in a covered pan over low heat for 6–8 minutes, stirring once; finish with 5 ml olive oil and 5 ml lemon juice to refresh.
📅 Make Ahead
Chop onions and dill up to 24 hours ahead and refrigerate separately in airtight containers. Wash and dry spinach ahead, then cook the dish and reheat gently with a splash of water; add fresh lemon after reheating for best flavor.
🍽️ Pairs Well With
- Feta
- Greek yogurt
- olives
- tomato-cucumber salad
- crusty bread
- grilled fish.
Regional Variations
- Northern Greece: add 150 g chopped fennel fronds or wild greens (horta) for a more rustic, bitter edge.
- Island style: finish with 30 g crumbled feta per serving and an extra 5 ml olive oil for richness.
- With tomato: add 120 g grated tomato with the stock for a red-tinged, slightly sweeter spanakorizo.
Ingredients
- 500 gfresh spinach, trimmed (baby spinach or mature spinach; wash and drain well)
- 200 gyellow onion, finely chopped
- 80 gspring onions (scallions), sliced
- 20 gfresh dill, finely chopped (about 1 loosely packed cup chopped)
- 60 mlextra-virgin olive oil
- 220 gshort-grain rice (Greek Carolina rice or arborio; rinse briefly and drain)
- 600 mlvegetable stock (hot)
- 30 mllemon juice, freshly squeezed (from 1 large lemon)
- 1 tsplemon zest (finely grated)
- 6 gfine sea salt (about 1 tsp)
- 1 tspblack pepper, freshly ground
🔄 Substitutions
- short-grain rice→ medium-grain rice
- fresh dill→ fresh parsley
- vegetable stock→ water
Instructions
- 1
Heat a wide, heavy pot over medium heat and add the olive oil. Add the chopped onion and sliced spring onions, then cook for 6–8 minutes until soft and sweet but not browned, stirring often to coat them in oil.
- 2
Add the spinach in batches, stirring each addition until it wilts before adding more. Cook for 4–5 minutes until the spinach is fully collapsed and most of its moisture has steamed off, then stir in the dill for 30 seconds to bloom its aroma.
- 3
Stir in the rinsed rice and cook for 2 minutes, mixing constantly so the grains get lightly coated with the olive oil and greens. This step helps the rice cook evenly and keeps the final texture creamy but not gluey.
- 4
Pour in the hot vegetable stock, then add the salt and black pepper and stir once to distribute everything. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 15–18 minutes, stirring every 4–5 minutes to prevent sticking and to encourage a pilaf-like creaminess.
- 5
When the rice is tender and the pot looks moist but not soupy, turn off the heat. Stir in the lemon juice and lemon zest, then cover and rest for 10 minutes so the rice finishes absorbing liquid and the flavors round out.
- 6
Fluff the spanakorizo gently and check the consistency; it should be spoonable and glossy rather than dry. Serve warm or at room temperature, and if desired, add an extra 5 ml of olive oil per portion for a more traditional ladera finish.
🪪 Recipe Passport
Cultural Background
Spanakorizo is a beloved Greek ladera dish—vegetables simmered with olive oil—often cooked during fasting periods and everyday family meals. Its lemon-and-dill finish reflects the Greek preference for bright acidity balancing greens and grains.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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