Transport your taste buds to the sun-drenched shores of the Mediterranean with this quintessential Greek comfort food. Spanakorizo, a humble yet incredibly flavourful one-pot dish of spinach and rice, is a celebration of simple, fresh ingredients coming together to create something truly magical.
Why You'll Fall in Love With This Dish
More than just a side, Spanakorizo is a nutritious and satisfying vegetarian main. It's the epitome of the Mediterranean diet—packed with leafy greens, heart-healthy olive oil, and aromatic herbs. It’s surprisingly easy to make, requires just one pot, and is a fantastic way to get a generous serving of greens onto your plate.
Ingredients For Authentic Greek Flavour
- 1 large onion, finely chopped
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- 500g fresh spinach, thoroughly washed
- 120g long-grain rice (Carolina or similar)
- 750ml vegetable stock, hot
- A large bunch of fresh dill, finely chopped
- Juice of 1 lemon
- 100g feta cheese, crumbled for serving
- Sea salt and freshly ground black pepper to taste
Step-By-Step Cooking Instructions
Step 1: Build Your Flavour Base
In a large, deep pot or Dutch oven, gently heat the olive oil over a medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes soft and translucent. This first step is crucial for building a sweet, savoury foundation for the dish.
Step 2: Wilt The Spinach
Add the massive handfuls of fresh spinach to the pot. It will seem like a lot, but don't worry—it wilts down dramatically. Stir continuously until the spinach has completely collapsed and softened. This should take no more than 3-4 minutes.
Step 3: Add Rice & Stock
Stir in the rice, ensuring it is fully coated in the onion and spinach mixture. Pour in the hot vegetable stock and add the generous amount of chopped dill. Season with a pinch of salt and a good grind of black pepper.
Step 4: Simmer To Perfection
Bring the pot to a gentle boil, then immediately reduce the heat to low. Cover with a lid and let it simmer gently for 20-25 minutes. Avoid the temptation to stir too often; you want the rice to cook evenly without breaking up. The dish is ready when the rice is tender and most of the liquid has been absorbed, leaving a creamy, not dry, consistency.
Step 5: The Finishing Touches
Once cooked, remove the pot from the heat. Stir through the fresh lemon juice, which lifts all the flavours beautifully. Taste and adjust the seasoning if necessary.
Serving & Presentation
Ladle the hot Spanakorizo into deep bowls. Crumble a generous amount of salty feta cheese over the top and drizzle with a final glug of extra virgin olive oil. Serve immediately with a wedge of lemon on the side and some crusty bread to mop up every last bit. This dish is perfect as a hearty main or as a stellar side to grilled fish or lamb.
Chef's Tips & Tricks
- Don't Skip the Dill: Fresh dill is non-negotiable for an authentic taste. It provides that distinctive Greek flavour.
- Lemon is Key: The fresh lemon juice added at the end brightens the entire dish and balances the earthiness of the spinach.
- Leftovers? Spanakorizo tastes even better the next day as the flavours continue to meld. Reheat gently on the stove with a splash of water.
