Spanakorizo (Greek Spinach and Rice)

Recipe adapted from Bowl of Delicious.


  • 1/4 c. olive oil
  • 1 bunch green onions thinly sliced, 1/2 c. dark green tops reserved (about 8-10 green onions)
  • 8-10 oz. baby spinach 
  • 1 c. basmati rice (or other long grain white rice or parboiled rice)
  • 2 c. vegetable broth, water, or chicken broth
  • 1/2 tsp. salt plus more if needed
  • 1/4 c. fresh chopped dill (can also use mint, parsley, or a combination)
  • Juice and zest of 1 lemon (about 1 tsp. zest and 2 TBSP juice)
  • Crumbled feta cheese and chopped fresh herbs/green onions for serving


  1. In a large heavy pot or Dutch oven, heat the olive oil. Add the sliced green onions (reserve 1/2 c. of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
  2. Add the basmati rice and stir to coat. Pour in the vegetable broth and add the kosher salt. Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked – you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
  3. Stir in the fresh chopped dill or other herbs, the lemon zest, and lemon juice, and the reserved sliced green onions (keep some out for garnish if you like).
  4. Season to taste with salt, and serve garnished with crumbled feta cheese and reserved green onions, if desired.

Spanakorizo (Greek Spinach and Rice):

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