Spanakorizo: A Hearty and Delicious Greek Spinach and Rice Dish

Spanakorizo, or Greek Spinach and Rice, is a comforting and nutritious dish that’s perfect for a light lunch or a satisfying dinner. It’s a staple in Greek cuisine, known for its simplicity and wholesome ingredients. This recipe is easy to follow, even for beginner cooks, and the result is a flavorful and healthy meal that the whole family will enjoy. It’s naturally vegan and gluten-free, making it a great option for those with dietary restrictions.

## What is Spanakorizo?

Spanakorizo (Σπανακόρυζο in Greek) translates to “spinach rice.” It’s a one-pot dish made with fresh spinach, rice, onions, dill, and olive oil. The dish is simmered until the rice is cooked and the spinach is wilted, creating a creamy and flavorful mixture. Lemon juice is often added at the end to brighten the flavors and add a touch of acidity. While seemingly simple, spanakorizo is packed with flavor and nutrients.

## Why You’ll Love This Recipe

* **Healthy and Nutritious:** Spanakorizo is loaded with vitamins and minerals from the spinach, while the rice provides carbohydrates for energy. It’s a great way to get your daily dose of greens.
* **Easy to Make:** This recipe requires minimal effort and uses simple ingredients that you probably already have in your pantry.
* **Vegan and Gluten-Free:** Perfect for those with dietary restrictions.
* **Delicious and Flavorful:** The combination of spinach, dill, lemon, and olive oil creates a delightful and refreshing flavor.
* **Versatile:** Serve it as a main course or a side dish.
* **Budget-Friendly:** Spanakorizo is a very affordable meal to prepare.
* **One-Pot Wonder:** Minimal cleanup required!

## Ingredients You’ll Need

* **Fresh Spinach:** The star of the show! Use fresh spinach for the best flavor and texture. Baby spinach is a great option because it’s tender and easy to use. About 1 kilogram (2.2 pounds) is recommended, but don’t worry if it seems like a lot, it will shrink considerably when cooked.
* **Rice:** Use a short-grain or medium-grain rice, such as Arborio or Carolina rice. These types of rice release more starch, which helps to create a creamy texture. Long-grain rice is not recommended as it will not provide the desired creaminess.
* **Onion:** A yellow or white onion will work well. It adds a savory base to the dish.
* **Fresh Dill:** Fresh dill is essential for the authentic spanakorizo flavor. Don’t substitute with dried dill, as the flavor is not the same. Use a generous amount for the best results.
* **Olive Oil:** Use a good-quality extra virgin olive oil for the best flavor and health benefits. Olive oil is a key ingredient in Greek cuisine and adds richness and depth to the dish.
* **Lemon Juice:** Freshly squeezed lemon juice is a must! It brightens the flavors and adds a touch of acidity.
* **Vegetable Broth (or Water):** Vegetable broth adds more flavor, but water works just as well. Using broth will create a richer and more savory dish.
* **Salt and Pepper:** To taste.
* **Optional: Garlic:** Some people like to add a clove or two of minced garlic for extra flavor. If you like garlic, feel free to add it.
* **Optional: Scallions (Green Onions):** Adding thinly sliced scallions adds a nice mild onion flavor and a touch of freshness.

## Detailed Recipe Instructions

Here’s a step-by-step guide to making delicious spanakorizo:

**Step 1: Prepare the Spinach**

* Wash the spinach thoroughly. Even if the package says it’s pre-washed, it’s always a good idea to rinse it to remove any dirt or grit.
* Remove any thick stems from the spinach. You can leave the smaller, tender stems on.
* Roughly chop the spinach. It will wilt down significantly during cooking, so don’t worry about chopping it too finely.

**Step 2: Sauté the Onion**

* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* If using garlic, add it to the pot during the last minute of cooking the onion. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Add the Rice**

* Add the rice to the pot and stir to coat it with the olive oil.
* Cook for about 1-2 minutes, stirring constantly. This helps to toast the rice slightly and enhance its flavor.

**Step 4: Add the Spinach and Broth**

* Add the chopped spinach to the pot. It may seem like a lot, but it will quickly wilt down.
* Stir to combine the spinach with the onion and rice.
* Pour in the vegetable broth (or water). The liquid should cover the rice and spinach.
* Season with salt and pepper to taste.

**Step 5: Simmer and Cook**

* Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
* Stir occasionally to prevent the rice from sticking to the bottom of the pot. If the rice is absorbing the liquid too quickly, add a little more broth or water.
* Check the rice for doneness. It should be tender but not mushy.

**Step 6: Add the Dill and Lemon Juice**

* Once the rice is cooked, remove the pot from the heat.
* Stir in the chopped fresh dill and lemon juice.
* Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to your liking.

**Step 7: Let it Rest**

* Cover the pot and let the spanakorizo rest for about 10 minutes before serving. This allows the flavors to meld together and the rice to absorb any remaining liquid.

**Step 8: Serve and Enjoy!**

* Serve the spanakorizo warm. It can be enjoyed as a main course or as a side dish.
* Garnish with a drizzle of olive oil and a sprinkle of fresh dill, if desired.
* Serve with a side of crusty bread for dipping into the flavorful sauce.

## Tips for Making the Best Spanakorizo

* **Use Fresh Spinach:** Fresh spinach is essential for the best flavor and texture. Frozen spinach can be used in a pinch, but it won’t have the same vibrant flavor.
* **Don’t Overcook the Rice:** Overcooked rice will result in a mushy dish. Check the rice for doneness after about 20 minutes of cooking and adjust the cooking time as needed.
* **Use Good-Quality Olive Oil:** Olive oil is a key ingredient in spanakorizo, so use a good-quality extra virgin olive oil for the best flavor.
* **Adjust the Lemon Juice to Taste:** The amount of lemon juice you use will depend on your personal preference. Start with a little and add more to taste.
* **Don’t Be Afraid to Experiment:** Feel free to add other vegetables to your spanakorizo, such as carrots, celery, or zucchini.
* **Make it Creamier:** For a creamier spanakorizo, add a dollop of Greek yogurt or a splash of cream at the end of cooking.
* **Add Protein:** You can add protein to your spanakorizo by adding cooked chickpeas, white beans, or crumbled feta cheese.
* **Spice it Up:** Add a pinch of red pepper flakes for a little heat.

## Serving Suggestions

Spanakorizo is a versatile dish that can be served in many ways:

* **As a Main Course:** Serve it with a side of crusty bread and a Greek salad for a complete and satisfying meal.
* **As a Side Dish:** Serve it alongside grilled chicken, fish, or lamb.
* **As a Light Lunch:** Enjoy it as a light and healthy lunch.
* **As a Vegetarian or Vegan Option:** It’s a great option for vegetarians and vegans.
* **Serve it Cold:** It’s also delicious cold, making it a great option for picnics or potlucks.

## Variations and Additions

* **Spanakorizo with Feta:** Crumble feta cheese over the spanakorizo before serving for a salty and tangy flavor.
* **Spanakorizo with Chicken:** Add cooked chicken to the spanakorizo for a heartier meal.
* **Spanakorizo with Lemon Potatoes:** Serve it with lemon roasted potatoes for a classic Greek combination.
* **Spanakorizo Soup:** Add more broth to create a delicious and healthy soup.
* **Spanakorizo Pie (Spanakopita Variation):** Use spanakorizo as a filling for a savory pie, similar to spanakopita.

## Storage Instructions

* **Refrigerator:** Store leftover spanakorizo in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in a saucepan over medium heat, adding a little water or broth if needed. You can also reheat it in the microwave.
* **Freezing:** While not ideal, you can freeze spanakorizo. The texture may change slightly after freezing, becoming a bit mushy. Store in an airtight container for up to 2 months. Thaw completely before reheating.

## Nutritional Information (Approximate)

* Calories: Approximately 250-300 per serving (depending on ingredients and portion size)
* Fat: 15-20g
* Carbohydrates: 30-40g
* Protein: 5-10g

*Note: This is an approximation, and the actual nutritional value may vary.*

## Recipe Card

**Spanakorizo (Greek Spinach and Rice)**

A simple and delicious one-pot dish made with fresh spinach, rice, dill, and lemon.

**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Total Time:** 50 minutes
**Servings:** 4-6

**Ingredients:**

* 1 kg (2.2 lbs) fresh spinach, washed and chopped
* 1 cup short-grain or medium-grain rice
* 1 large onion, chopped
* 1/2 cup fresh dill, chopped
* 1/2 cup extra virgin olive oil
* 1/4 cup fresh lemon juice (or more to taste)
* 4 cups vegetable broth (or water)
* Salt and pepper to taste
* Optional: 2 cloves garlic, minced
* Optional: 2 scallions, thinly sliced

**Instructions:**

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes. If using garlic, add it during the last minute.
2. Add rice and cook, stirring, for 1-2 minutes.
3. Add spinach and stir until wilted.
4. Pour in broth, season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until rice is cooked.
5. Remove from heat, stir in dill and lemon juice. Taste and adjust seasoning.
6. Let rest for 10 minutes before serving.

**Notes:**

* Use fresh spinach for the best flavor.
* Don’t overcook the rice.
* Adjust lemon juice to taste.

Enjoy your homemade Spanakorizo!