Go Back Email Link
–+ servings
Spanakorizo in a white bowl healthy Greek spinach and rice dish with poached egg.

Spanakorizo (One-Pot Greek Spinach and Rice)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (500 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 (2 handfuls) fresh dill chopped
  • 1 lemon juice and zest
  • 2 pinches salt and black pepper to taste
  • 4 ounces (100 g) crumbled feta or non-dairy feta

  • 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.
    Sautéed onions leeks scallions and garlic in olive oil base for Greek spinach rice recipe.
  • 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.
    Fresh spinach wilting in pot with olive oil and salt for heart-healthy Greek one-pot meal.
  • 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.
    Risotto rice and broth added to sautéed vegetables cooking spanakorizo in one pot.
  • 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.
    Fresh dill lemon zest and feta stirred into spanakorizo final flavor boost for Mediterranean rice dish.
  • Serve and enjoy: Enjoy on its own or pair with your protein of choice, or a soft poached egg (Nico’s favorite).
    Spanakorizo served on a white and blue plate with lemon and olive oil.
Substitutions
  • 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
 
YiaYia’s Tips
  • 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.
 
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months—just reheat gently with a splash of broth.
QR Code linking back to recipe