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This bright green Spanakorizo grabbed my heart from the moment I tried Greek food. When fresh spinach meets tasty rice, you get something that feels both cozy and light at the same time.
I first threw this together one freezing night when I wanted something green but still comforting. The way spinach sort of disappears into the rice makes it so creamy that my family now asks for it at every get-together.
What You'll Need
- Olive oil: Gives that real Mediterranean flavor and smoothness
- Scallions and onions: Create a lovely sweet base
- Garlic: Brings that must-have punch to make it taste genuine
- Arborio rice: Makes everything velvety while staying firm enough
- Fresh baby spinach: Adds beautiful color and health perks
- Fresh herbs (parsley, dill, and mint): Make it zingy with that true Greek touch
- Warm broth: Helps cook everything evenly
- Sea salt: Lifts all the flavors without taking over
- Black pepper: Gives a subtle warmth and layers
- Lemon zest and juice: Add that crucial tang and freshness
How To Make It
- Cook the flavor base:
- Warm olive oil in a wide pot over medium heat. Toss in onions, scallions, and garlic, and let them cook for 3-4 minutes until soft and smelling good but not brown. This sets up all the flavors for your dish.
- Get the rice ready:
- Put arborio rice in with your cooked veggies and keep stirring with a wooden spoon for 2-3 minutes. You'll know it's right when the edges look a bit see-through – that means it's ready to soak up all the good stuff.
- Mix in the greens:
- Add handfuls of spinach bit by bit, letting each bunch shrink down before adding more. This takes about 4-5 minutes and stops too much water coming out at once. You'll be amazed how much it shrinks!
- Throw in herbs and flavor:
- Mix in your fresh herbs (parsley, mint, and dill) with salt and pepper. Don't cook the herbs too long – you want them to stay bright and fresh-tasting.
- Let it bubble away:
- Pour in warm broth and stir everything together gently. Turn down the heat, put the lid on, and let it bubble slowly for 15 minutes. The rice will puff up and drink most of the liquid, but it should still be a bit saucy.
- Add the final touch:
- Take it off the heat and mix in lemon zest and juice. Try a bite and add more salt and pepper if needed. The lemon really wakes up all the flavors and pulls everything together.
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The fresh herbs really take this dish from basic to amazing. I'll never forget when my Greek grandma tried it and told me it reminded her of her own mom's cooking. That comment made this dish a forever favorite in our family.
Real Greek Roots
Spanakorizo is a big deal in Greek cooking as a perfect example of "ladera" dishes—ones cooked with olive oil. Greeks often eat it during Lent when they don't eat meat, showing how simple plant foods can make truly filling meals. The mix of rice and greens shows how Mediterranean eating focuses on balance and good nutrition.
Switch It Up
You can easily change basic spanakorizo to fit your taste. Some places add tomatoes for a different flavor while others throw in pine nuts for some crunch. Want more protein? Try it with a fried egg on top—many Greeks eat it this way for breakfast. You can also mix in crumbled feta cheese after cooking if you want something richer, though that's not how they made it back in the day.
Ways To Enjoy It
Spanakorizo works great as your main dish with just a simple Greek salad and some crusty bread. It's also fantastic next to grilled fish or lamb if you aren't going vegetarian. For a really Greek experience, add some tzatziki or plain Greek yogurt on the side—the creaminess goes perfectly with the lemony rice. Finish with a glass of crisp white wine like Assyrtiko to complete your Mediterranean meal.
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Spanakorizo might seem basic but it's full of subtle flavors and really shows what Greek cooking is all about. Try making it and maybe it'll become a tradition in your house too.
Frequently Asked Questions
- → Can I use regular rice instead of arborio rice?
Arborio gives you the smoothest texture for real spanakorizo, but you can swap in medium-grain or even long-grain rice if that's what you've got. Your dish won't be quite as creamy, but will still taste great. Just know you might need to tweak your cooking time and liquid amounts a bit with different rice types.
- → Is spanakorizo meant to be soupy?
Actually, yes! True spanakorizo should end up somewhat wet and saucy, not dry like you'd expect from most rice dishes. The broth should mostly soak in but the final result stays moist and creamy. This juicy quality is what makes it so good for dunking bread into.
- → Can I make spanakorizo ahead of time?
You can definitely make this dish ahead and warm it up later, though it really shines when fresh. If you're cooking it early, pop it in a sealed container in your fridge for up to 3 days. When warming it up, add a little water or broth and stir often to bring back the moisture. Squeeze fresh lemon on just before eating to perk up the flavors.
- → What herbs work best in this dish?
The classic spanakorizo mix includes fresh dill, parsley, and sometimes a bit of mint. Dill works really well with the spinach and lemon combo. Don't worry if you only have one or two of these herbs on hand - that'll work fine too. Try to use fresh herbs instead of dried ones if you can - they make a huge difference in how lively this dish tastes.
- → What can I serve with spanakorizo?
This flexible dish works as dinner by itself or alongside something else. When serving it as your main course, add some crusty bread and crumbled feta. As a side dish, it goes great with grilled fish, roasted chicken, or lamb chops. A simple Greek salad fits perfectly either way. Many Greek families also put out some olives and tzatziki on the table to round things out.
- → Can I use frozen spinach instead of fresh?
Sure, frozen spinach works in a tight spot. Make sure to thaw it completely and squeeze out all the extra water before you toss it in. You'll want about 10 ounces of frozen to replace 1 pound of fresh spinach. The taste will be a bit different but still good. Fresh spinach gives you better bite and brighter flavor when you can get it.