Classic Greek Spinach Rice with Lemon and Feta

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Spanakorizo is a humble yet beloved Greek dish of tender rice simmered with wilted spinach, fresh herbs, and a generous squeeze of lemon. Light, bright, and naturally vegetarian, it pairs beautifully with a wedge of salty feta and crusty bread for a satisfying Mediterranean meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 46 gCarbs
• 4 gFiber
• 3 gSugar
• 12 gProtein
• 620 mgSodium
• 640 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the spinach rice

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups long-grain white rice, rinsed
• 1 lb (450 g) fresh baby spinach, roughly chopped
• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 3 cups vegetable broth or water
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Juice of 1 large lemon (about 3 tbsp)

For serving

• 1 cup crumbled Greek feta cheese
• Extra lemon wedges
• Drizzle of extra-virgin olive oil

Directions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent, then stir in the garlic and cook for 30 seconds until fragrant.
2. Add the chopped spinach in batches, stirring until each handful wilts before adding more. Cook for 3 to 4 minutes until all the spinach has reduced and released its moisture.
3. Stir in the rice, dill, and parsley, coating the grains in the oil for about 1 minute. Pour in the broth or water, season with salt and pepper, and bring the mixture to a gentle boil.
4. Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes until the rice has absorbed the liquid and is tender. Avoid lifting the lid during cooking so the steam stays trapped.
5. Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, then squeeze the fresh lemon juice over the top and fold it through.
6. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired. Spoon the spanakorizo onto a platter or into shallow bowls.
7. Top generously with crumbled feta, an extra drizzle of olive oil, and serve with lemon wedges on the side. Enjoy warm or at room temperature.

Cook’s Notes

• Use Greek-style long-grain or short-grain rice for the most authentic texture; basmati also works in a pinch.
• Add the lemon juice off the heat to keep its flavor bright and avoid a bitter taste from over-reduction.
• Frozen chopped spinach (about 10 oz, thawed and squeezed dry) can substitute for fresh when spinach is out of season.
• For a heartier meal, stir in a handful of toasted pine nuts or a chopped hard-boiled egg just before serving.
• Spanakorizo tastes even better the next day; refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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