Country
Greece
Greece · Greek
Spanakorizo
Greek spinach rice with lemon, dill and olive oil.
- Greek
- 40 min total time
- 4 base servings
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Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Classic spinach rice with olive oil, dill and lemon.
The classic recipe is naturally vegan. Check vegetable stock if using packaged product.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 260 g short-grain rice
- 400 g fresh spinach
- 120 g onion
- 2 garlic cloves
- 35 ml olive oil
- 650 ml water or simple vegetable broth Check packaged vegetable stock labels when needed.
- 12 g fresh dill
- 30 ml lemon juice
- 6 g fine salt
- 1 g black pepper
Cooking method
Pot
- Cook aromatics
Cook onion and garlic in olive oil until soft.
- Wilt spinach
Add spinach in batches and cook until it collapses.
- Add rice
Stir in rice, salt and pepper until coated.
- Simmer
Add liquid, cover and simmer until the rice is tender.
- Finish
Fold in dill and lemon juice before serving.
Frequently asked questions
Can I use frozen spinach?
Yes. Thaw and squeeze out extra water before adding it.
Can I use broth?
Yes, use a simple homemade vegetable broth if you want extra flavor.
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