Spanakorizo Greek Rice

Spanakorizo Greek Rice


















Two words. Greek rice. I’m pretty sure I could live on an all rice diet. I’m fully aware of my rice addiction, so instead I’m embracing it by finding and cooking every rice recipe I can get my hands on. That’s why when my aunt introduced me to “Spanakorizo” (I’m pretty sure it means rice with spinach?), I knew I’d be in love. This dish is packed with tons of spinach, so instead of feeling guilty about piling your plate with endless amounts of “empty calories,” you can rest assured that your still getting your greens. Serve up this baby with some chicken or beef kabobs with a side of yogurt sauce, and you’ve got yourself a full blown mediterranean meal. 

Spinach Rice


Spanakorizo Greek Rice















On a side note: The boyfriend and I just celebrated 4 years together last night. I can’t believe I met him when I was a young spring chicken at 21! He took me to the ever so famous Chez Panisse for dinner in Berkeley last night, and it was everything I dreamed it would be. Being the birth of the “farm to table” concept, Chez Panisse sums up how I want all of my dining experiences to be. Fresh, local, organic, and sustainable. So here’s to eating responsibly. You can find me on Instagram tagging my photos #eatresponsibly


5.0 from 6 reviews
Spanakorizo Greek Rice
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 4 tbsp olive oil
  • ½ yellow onion, minced
  • 2-3 tbsp fresh dill, minced
  • 1½ cups basmati rice
  • 2¾ cup chicken broth or water
  • 1½ lbs. spinach, roughly chopped
  • salt and pepper
  • 1 lemon
  1. Saute onion in olive oil until translucent, about 7 minutes on medium-low heat
  2. Add dill and saute until soft
  3. Add salt and pepper
  4. Add chopped spinach until it cooks down and is wilted
  5. Stir rice into spinach mixture
  6. Add chicken broth or water. Make sure to use less than bag of rice directions because the spinach gives off a lot of liquid
  7. Cook until rice is done
  8. Fluff with a fork, squeeze lemon juice on top before serving



  1. CK says

    I made this with brown rice and added chopped mushrooms, and it is delicious! Be generous with the lemon on top, it really makes the dish.

  2. gail says

    OMG! I’ve actually made this last week and today….it’s delicious…top with feta yummy….thank you for sharing this recipe….

  3. Amanda says

    Made this for supper tonight. It was delicious. I also added the feta. Wonderful recipe!

  4. tom says

    Fantastic used kale didn’t have spinach added a little garlic powder was great by the way fixed it in a rice cooked then added cooked kale and onions

  5. Heather G. says

    I needed a quick, healthy and simple recipe to make for my students’ international week. We hold an event every year called “A Taste of the World” where students take a plate and try 20-30 different dishes that other students and faculty have made. Between grading papers, meetings and life in general, I ran out of time & was in a pinch. This was perfect! It turned out so delicious – and my vegan students gave it rave reviews (I used vegetable stock). Thanks for sharing!

  6. Heather says

    Amazing recipe. I added feta and toasted pine nuts to the leftovers for a meal on its own! Thank you!

  7. Eric the Half-baked says

    I make it a point to add crumbled Feta to this recipe. Man shall not live by rice alone but by rice and cheese!

  8. admin says

    Thanks Julia! You will enjoy it I think. Once you make rice like this, you’ll start playing around with all sorts of variances! Let me know how it goes :)


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