Spanakorizo is a comforting Greek spinach and rice pilaf. The name comes from the Greek words spanaki (spinach) and rizi (rice). Simple, wholesome and full of green flavor, this dish is a staple in many Greek homes. It can be enjoyed as a satisfying vegan main or as a side alongside grilled fish, roasted vegetables, or a piece of crusty bread. As a child I remember digging into a steaming bowl of spanakorizo — warm, lemony and nourishing — and those early memories inspired this straightforward, crowd-pleasing version.
This recipe highlights the natural sweetness of sautéed onions and spring onions, the bright tang of tomato, and the fresh, earthy notes of spinach. It’s quick to prepare, makes a comforting weeknight meal, and freezes well for easy lunches. Serve it plain for a plant-based option, or finish with crumbled Greek feta, a spoonful of plain yogurt, or a soft-poached egg for extra richness. Lemon wedges are essential to brighten the flavors at the table.
- 1/4 cup extra virgin olive oil
- 1 small brown onion, chopped
- 1 garlic clove, finely diced
- 1 large bunch English spinach, chopped
- 3 spring onion stalks, sliced
- 1/2 tin (200g) chopped tomato
- 1/2 cup medium grain rice
- 500ml (2 cups) water
- sea salt flakes and cracked pepper, to taste
- lemon wedges, to serve
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3 minutes until it begins to soften and turn translucent.
- Stir in the garlic, chopped spinach, sliced spring onions and the chopped tomato. Season with salt and pepper and cook, stirring, for another 2 minutes so the greens start to wilt and the tomato warms through.
- Add the rice and pour in the water. Stir once, bring to a gentle simmer, then cover and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender but still slightly firm to the bite. Check occasionally and add a splash more water if the mixture looks dry before the rice is cooked.
- Once cooked, remove from the heat and let the pilaf sit covered for a few minutes. Fluff gently with a fork, taste and adjust seasoning if needed. Serve warm with lemon wedges on the side.
Tips and variations
- Rice choice: Medium-grain rice works well because it offers a soft, slightly creamy texture. If you prefer long-grain rice, reduce the cooking water slightly and check doneness sooner to avoid overcooking.
- Tomato options: Fresh chopped tomato can be substituted for canned. If using fresh, choose ripe tomatoes and add a little extra cooking time so they break down into the greens.
- Herbs and aromatics: Add a handful of chopped dill, parsley, or a bay leaf during cooking for a more aromatic profile. Dill is a classic pairing with spinach in Greek cooking.
- Cheese and toppings: For a more indulgent finish, crumble feta over the top or add a dollop of Greek-style yogurt. A soft-poached egg also makes this a hearty brunch option.
- Make-ahead and storage: Spanakorizo keeps well in the fridge for up to 3 days and reheats gently on the stove with a splash of water to loosen the grains. It can also be frozen — cool completely, portion into airtight containers and freeze for up to one month.
Nutritional and serving notes
Spanakorizo is a nutrient-dense dish thanks to the generous amount of leafy greens. Spinach supplies vitamins and minerals while the rice provides slow-release energy, making this a balanced, comforting meal. The olive oil contributes healthy fats and brings the flavors together, while a squeeze of lemon brightens the overall dish.
Serving suggestions: Enjoy spanakorizo on its own for a light vegan dinner, or serve alongside grilled fish, roasted chicken, or a mezze spread. It also works well as a base for added protein—stir in cooked chickpeas, lentils, or flaked fish for extra substance.
This recipe is intentionally simple so the spinach and rice can shine. With a few pantry staples you can create a warm, flavorful pilaf that celebrates Greek home cooking and is ideal for everyday meals or casual entertaining.