This Spanakorizo recipe is a wholesome, one-pot Greek classic that delivers bold flavor, heart-healthy ingredients, and an easy way to eat more greens—perfect for busy nights and nourishing meals.
For more easy Greek recipes, check out our Greek zucchini fritters, greek pasta salad, spanakopita, and tirokafteri.
Easy, Flavorful, One-Pot Greek Meal
Spanakorizo—also known as Greek spinach and rice—is a comforting, nourishing dish that’s as humble as it is flavorful 🥄.
It’s a traditional Greek recipe made with simple ingredients like fresh spinach, onion, dill, lemon, and rice, simmered into a creamy, herb-packed one-pot meal. Louise and I love how this dish brings together everything we look for in a weeknight dinner: it’s high in fiber, naturally low in cholesterol, and loaded with plant-based nutrients that support heart health ❤️.
Whether you’re following a Mediterranean diet or just trying to eat more greens, this plant-based Greek dish is a must-try.
What makes Spanakorizo so special is its versatility. You can serve it as a light main, a healthy side dish, or even pair it with a poached egg or grilled tofu for extra protein. It’s naturally vegan if you skip the feta, and perfect for anyone looking to add more wholesome Greek recipes to their routine.
Plus, it’s all done in one pot, making cleanup a breeze. Fresh, lemony, and satisfying, this is comfort food you can feel good about 🍋.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Extra virgin adds richness. Substitute with avocado oil for a neutral flavor.
- Onion: Yellow or white onion adds depth. Swap with shallots for a sweeter healthy Greek side dish.
- Scallions: Mild and fresh. Replace with chives or extra leek if needed.
- Leek: Adds subtle sweetness. Use more onion or celery if unavailable.
- Garlic: Fresh and aromatic. In a pinch, use garlic powder, but fresh is best for this Greek comfort food.
- Spinach: Use fresh or thawed frozen spinach. Kale, chard, or beet greens also work in this traditional Greek recipe.
- Risotto rice: Arborio or Carolina for creaminess. Short-grain rice is fine; avoid long-grain types.
- Vegetable broth: Infuses flavor. Substitute with water plus bouillon or homemade broth.
- Fresh dill: Adds brightness. Use dried dill (half the amount), parsley, or mint as alternatives.
- Lemon (juice and zest): Brings tang and balance. Try bottled lemon juice or a splash of white wine vinegar.
- Salt and black pepper: Essential for flavor. Add a pinch of red pepper flakes for heat.
- Crumbled feta: For a creamy, salty finish. Omit or use vegan feta for a dairy-free option.
How to Make Spanakorizo
Step 1. Sauté the Aromatics
Heat 2 tablespoons of extra virgin olive oil in a large pot. Add the chopped onion, sliced scallions, and sliced leek. Cook for about 4 minutes, until soft and translucent. Add the grated garlic and sauté for 1 more minute, until fragrant.
Step 2. Cook the Spinach
Add the fresh spinach to the pot with a pinch of salt. Stir and cook for 5 to 8 minutes, until the spinach wilts down and releases its moisture. This step builds the base for a comforting one pot Greek meal.
Step 3. Add Rice and Broth
Stir in the risotto rice and pour in the vegetable broth. Season with a couple pinches of salt and black pepper. Bring to a gentle boil, then lower the heat, cover, and let it simmer for 18 minutes. Stir once or twice during cooking and add a splash more broth if the pot starts to look dry.
Step 4. Finish with Herbs and Lemon
Take the pot off the heat. Stir in the chopped dill, the juice and zest of one lemon, and crumbled feta cheese. Taste and adjust the seasoning. Finish with a drizzle of olive oil for extra richness. This Greek rice with lemon is comforting and refreshing.
Step 5. Serve with a Protein (Optional)
Enjoy on its own or pair with your grilled protein of choice, or a soft poached egg (Nico’s favorite).
YiaYia’s Tips
- Layer the aromatics, don’t rush them: Cook the onion, scallions, and leek slowly over medium heat until meltingly soft, not just translucent. This creates a deep savory foundation that sets your Greek spinach and rice apart from flatter versions.
- Bloom the dill in warm oil (optional): Before adding fresh dill at the end, stir a tablespoon into warm olive oil for 30 seconds. This gently releases its essential oils and adds a deeper, more herbal dimension to this plant-based Greek dish.
- Use lemon zest early, juice late: Add the zest while the rice simmers so it perfumes the whole dish. Add the juice after cooking to preserve its brightness. This layering technique keeps your flavor both deep and fresh.
- Wilt the spinach in two stages: Stir in half the spinach at first, then the rest a few minutes later. This creates textural contrast—some fully broken down, some with just a bit of bite.
- Use a wide, shallow pan if possible: Like a sauté pan with a lid. It helps evaporate excess liquid more evenly and keeps the rice from getting mushy—a subtle trick used in traditional Greek recipes.
- Rest the dish covered with a clean towel: After turning off the heat, cover the pot with a kitchen towel under the lid for 5–10 minutes. This absorbs excess steam and helps the grains stay tender but not wet.
- Bonus: Add a spoon of Greek yogurt when serving: Not traditional, but a dollop of tangy yogurt on top (or a swirl of plant-based yogurt) brings out the lemon and complements the feta beautifully.
Frequently Asked Questions
Yes! Just thaw it completely and squeeze out as much water as possible. Use slightly less than you would with fresh, since it’s already wilted. It’s a great shortcut for busy nights.
Short-grain rice like Arborio or Carolina is best—it soaks up the broth and gives the dish a creamy texture without any dairy. Avoid long-grain rice like basmati or jasmine.
Absolutely. This dish is naturally vegan if you skip the feta or use a plant-based version. It’s a classic Greek vegetarian recipe that fits beautifully into a plant-forward diet, just like vegetarian angel hair pasta.
Simmer gently, stir once or twice (not too much), and use the right amount of broth. Letting it rest off heat for 5 minutes also helps set the texture.
It’s a full meal on its own, but you can pair it with grilled veggies, roasted chickpeas, or lemon potatoes. For a more filling dinner, try it with something like a quick tomato basil pasta or grilled tofu.
Yes! Spanakorizo keeps well in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen it up. The flavors get even better the next day.
More Easy Mediterranean Recipes
- Greek Salad (Horiatiki)
- Greek chickpea salad
- Tzatziki
- Hummus
- Cold pasta salad
- Mediterranean chopped salad
- Lemon orzo with zucchini
- No-Mayo Potato Salad (Italian)
If you tried this Greek spanakorizo recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Spanakorizo (One-Pot Greek Spinach and Rice)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 2 scallions sliced
- 1 small leek white and light green part only, thinly sliced
- 2 cloves garlic grated
- 1 pound fresh spinach or use frozen, see notes
- ¾ cup risotto rice like Arborio or Carolina
- 3 cups vegetable broth
- ¼ cup fresh dill chopped
- 1 lemon juice and zest
- 2 pinches salt and black pepper to taste
- 4 ounces crumbled feta or non-dairy feta
Instructions
- Sauté the aromatics: In a large pot, heat 2 tablespoons extra virgin olive oil. Add 1 small onion, 2 scallions, and 1 small leek (all chopped).Cook over medium heat for about 4 minutes, until soft. Add 2 cloves garlic (grated) and sauté for another minute, or until fragrant.
- Cook the spinach: Add 1 pound fresh spinach and a pinch of salt. Stir well and cook for 5 to 8 minutes, or until the spinach wilts down completely.
- Add rice and broth: Stir in ¾ cup risotto rice, then pour in 3 cups vegetable broth. Season with 2 pinches salt and a pinch of black pepper.Bring to a gentle boil, then lower the heat, cover, and simmer for about 18 minutes or until the rice is cooked. Stir once or twice while cooking and add more broth if the mixture starts to dry out.
- Finish and season: Turn off the heat. Stir in ¼ cup fresh dill (chopped), along with the juice and zest of 1 lemon and 4 ounces crumbled feta. Taste and adjust seasoning as needed. Finish with a drizzle of olive oil.
- Serve and enjoy: Enjoy on its own or pair with your protein of choice, or a soft poached egg (Nico’s favorite).
Notes
- Olive oil → Avocado oil for a neutral swap
- Onion → Shallots for a sweeter twist
- Scallions → Chives or extra leek if needed
- Leek → More onion or a bit of celery works too
- Garlic → Garlic powder in a pinch, but fresh is best
- Spinach → Use frozen (thawed), or swap with kale, chard, or beet greens
- Risotto rice → Arborio, Carolina, or any short-grain rice
- Vegetable broth → Water + bouillon or homemade stock
- Fresh dill → Dried dill (half the amount), parsley, or mint
- Lemon → Bottled juice or white wine vinegar for zing
- Salt & pepper → Add chili flakes for extra kick
- Feta → Use vegan feta or skip for a plant-based version
- Slow-sauté the aromatics: Let the onion, scallions, and leek go soft and sweet—don’t rush it! This builds big, savory flavor.
- Bloom the dill: Stir fresh dill into warm olive oil for 30 seconds before adding—it deepens that herbal finish.
- Zest early, juice late: Zest during cooking, juice after. This trick keeps the dish bright and layered.
- Spinach in two stages: Add half first, then the rest later for a mix of silky greens and tender bites.
- Use a wide pan: A shallow pan helps moisture evaporate evenly—no mushy rice here!
- Let it rest: Cover the pot with a clean towel under the lid for 5–10 minutes post-cook. It keeps the rice fluffy, not soggy.
- Top with yogurt (optional): A spoonful of Greek or plant-based yogurt adds tang and creamy contrast—so good with lemon and feta.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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I’m obsessed with Greek food, and this Spanakorizo blew me away! So flavorful, fresh, and comforting. The lemon and dill combo is perfection, and I love that it’s healthy too. This is going straight into my weekly dinner rotation!
Thank you so much, Samantha! 😊 We’re thrilled you loved the Spanakorizo. The lemon and dill are our favorite part too—they really make it pop! So happy it’s earned a spot in your weekly dinners. Sending you a big virtual hug from our kitchen to yours! 💚🇬🇷
Nico