Easy Greek Spinach and Rice (Spanakorizo)
Servings: 4 people
- 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 (450 g) fresh spinach or use frozen, see notes
- ¾ cup (150 g) risotto rice like Arborio or Carolina
- 3 cups (750 ml) vegetable broth
- ¼ cup (1 handful) fresh dill chopped
- 1 lemon juice and zest
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 cup (150 g) crumbled feta
- Sauté the aromatics: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 small onion, 2 scallions, and 1 small leek (all chopped) and cook for about 4 minutes, until soft.Add 2 cloves garlic (grated) and cook for 1 minute, until fragrant.
- Cook the spinach: Add 1 pound fresh spinach ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 5 to 8 minutes, stirring occasionally, until completely wilted.Don’t worry if the pot looks very full at first—the spinach will quickly cook down.
- Cook the rice: Stir in ¾ cup risotto rice, then add 3 cups vegetable broth.Bring to a gentle boil, then reduce the heat, cover, and simmer for about 18 minutes, until the rice is tender and creamy. Stir once or twice. If it looks dry before the rice is cooked, add a splash of broth.
- Finish and serve: Turn off the heat. Stir in ¼ cup fresh dill, juice and zest of 1 lemon, and 1 cup crumbled feta.Taste and adjust the seasoning, then finish with a drizzle of olive oil. Serve warm, on its own or with a soft-boiled or poached egg or your favorite protein.
Substitutions
- Extra virgin olive oil → Regular olive oil
- Onion → Shallots or extra scallions
- Scallions → Chives or extra leek
- Leek → Small onion or extra scallions
- Garlic → Omit or use extra scallion greens
- Spinach → Frozen spinach
- Rice → Carnaroli or medium-grain rice
- Vegetable broth → Chicken broth
- Dill → Parsley, mint, or a combination
- Lemon → No substitution
- Feta → Goat cheese or dairy-free feta
- Salt and black pepper → No substitution
- Soften the aromatics: Cook until soft and sweet before adding garlic.
- Using frozen spinach? Start with less broth and add more as needed.
- Choose starchy rice: Arborio, Carolina, or risotto rice gives the creamiest texture.
- Simmer gently: High heat can evaporate the broth too quickly.
- Don’t over-stir: Once or twice is enough—this isn’t risotto.
- Keep it saucy: The rice continues absorbing liquid as it rests.
- Adjust the broth: Add a splash if the rice looks dry before it’s tender.
- Finish off the heat: Add lemon, dill, and feta after turning off the heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
