🍚 Spanakorizo
Spanakorizo is a Greek dish of rice simmered with plenty of spinach, onion and dill, finished with lemon juice and olive oil. The rice turns soft and slightly creamy, the spinach melts into it and the lemon keeps it bright. It is eaten as a main course, especially during fasting periods, or as a side dish, warm or at room temperature.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g medium-grain rice
- 800 g spinach, chopped
- 1 onion, chopped
- 4 spring onions, sliced
- 1 bunch dill, chopped
- 1 lemon, juiced
- 3 tbsp olive oil
- 700 ml water, salt and pepper
Method
- Soften the onion and spring onions in the olive oil.
- Add the spinach and stir until wilted.
- Stir in the rice, add the water and a pinch of salt and bring to a simmer.
- Cover and cook on low heat for 18–20 minutes until the rice is tender.
- Stir in the dill and lemon juice, season and rest 5 minutes before serving.
How to make it lighter
- Measure the olive oil — 1 tbsp ≈ 120 kcal.
- Double the spinach for more volume with few extra calories.
- Serve with a tomato and cucumber salad to keep the rice portion moderate.
History
Spanakorizo belongs to the Greek tradition of ladera, vegetable dishes cooked in olive oil that are eaten during the fasting days of the Orthodox calendar. Today it is a common home-cooked meal across Greece.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →