Authentic Spanakorizo Recipe – Greek Spinach Rice with EVOO

Spanakorizo is a traditional Greek spinach and rice dish that exemplifies the essence of Mediterranean cooking—simple ingredients, bold flavors, and nutrient-dense profiles. The name is a compound of the Greek words “spanaki” (spinach) and “rizi” (rice), and the dish has long been a staple of home kitchens across Greece, often enjoyed during Lenten fasting periods or as part of a plant-based Mediterranean diet.

Classified under the category of ladera—a family of Greek recipes prepared primarily with extra virgin olive oil—spanakorizo is both humble and healthful. With roots in seasonal eating and rural traditions, it offers a satisfying, vegetarian, and naturally gluten-free option that fits effortlessly into flexitarian, vegan, and whole food diets.

Its nutritional value is amplified by the generous use of cold-pressed extra virgin olive oil, a cornerstone of heart-healthy fats, and fiber-rich spinach, delivering key micronutrients like iron, folate, and vitamin K. As a result, spanakorizo is more than comfort food—it is a dish aligned with longevity and anti-inflammatory eating patterns, as emphasized by modern scientific research into the Mediterranean lifestyle.

What Is Spanakorizo?

Spanakorizo is a classic Greek rice dish made with spinach, extra virgin olive oil, herbs, and lemon. The name comes from the Greek words “spanaki” (spinach) and “rizi” (rice). It is one of the most iconic ladera dishes—a category of Greek meals cooked primarily with olive oil instead of animal fats, reflecting the country’s deep-rooted Mediterranean diet principles.

This dish is a staple in Greek home cooking, cherished for its simplicity, nutrition, and versatility. It’s often served warm as a comforting main or cold as a nourishing side dish. Because it is entirely plant-based, naturally gluten-free, and rich in vitamins, spanakorizo fits perfectly into vegetarian, vegan, and flexitarian diets. It is also commonly enjoyed during Greek Orthodox fasting periods due to its meat-free composition.

Ingredients of Spanakorizo

The foundation of a traditional spanakorizo lies in a blend of simple, wholesome ingredients that highlight the flavors of fresh produce, herbs, and high-quality extra virgin olive oil—a hallmark of Greek and Mediterranean cooking. Each component plays a nutritional and culinary role in achieving the dish’s characteristic balance of richness and brightness.

Core Ingredients:

• Fresh spinach – Preferably large-leaf spinach, washed and chopped; provides fiber, iron, and a vibrant green color.
• Short-grain or medium-grain rice – Carolina or Arborio rice is ideal; these varieties absorb flavor well and create a creamy yet structured texture.
• Extra virgin olive oil (EVOO) – The star fat source in all ladera-style dishes; adds healthy monounsaturated fats, antioxidants, and depth of flavor.
• Onion & garlic – Aromatic base for umami and sweetness.
• Fresh herbs – Dill is essential for authenticity, with optional parsley or mint for added herbal complexity.
• Lemon juice – Adds acidity that balances the earthiness of spinach and richness of olive oil.
• Water or vegetable broth – Liquid base for simmering the rice and infusing flavor; vegetable broth adds depth without overpowering.
• Salt & black pepper – Basic seasoning to enhance the dish’s simplicity.

Optional Additions (Regional Variations): Tomato paste or crushed tomato – Used in some versions from Northern Greece for color and umami.

How to Make Authentic Spanakorizo

Crafting traditional Spanakorizo involves a sequence of simple but meaningful cooking steps that elevate humble ingredients into a wholesome, flavorful Greek classic. The secret lies in the layering of aromatics, the timing of the spinach, and the liberal use of high-quality extra virgin olive oil (EVOO).

Step-by-Step Instructions

Step 1: Sauté aromatics in olive oil

In a heavy-bottomed pot, warm a generous amount of extra virgin olive oil over medium heat. Add finely chopped onions and garlic, cooking until soft and translucent—this forms the aromatic base that infuses the rice.

Step 2: Toast the rice

Add the short- or medium-grain rice (e.g., Carolina or Arborio) and stir well to coat each grain with olive oil. This process helps the rice absorb flavors and prevents it from becoming mushy.

Step 3: Add greens and herbs

Mix in the fresh spinach, handful by handful, allowing it to wilt. Stir in finely chopped dill (plus optional mint or parsley). If using tomato paste or crushed tomatoes (regional variation), add at this stage and mix thoroughly.

Step 4: Pour in liquid and simmer

Add enough warm water or vegetable broth to cover the rice by about an inch. Season with salt and pepper, reduce heat to low, cover the pot, and let it simmer gently for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Step 5: Finish with lemon and olive oil

Remove from heat and stir in fresh lemon juice for brightness. Drizzle additional cold-pressed EVOO over the dish before serving to enhance flavor and preserve its antioxidants.

Serving Suggestions for Spanakorizo

Spanakorizo (σπανακόρυζο) is more than just a spinach and rice dish—it's a classic comfort food in Greek cuisine, deeply rooted in the “ladera” tradition, where vegetables are cooked in generous amounts of olive oil. This dish’s simplicity, nutrient density, and versatility make it perfect for various serving occasions.

As a Main Course: Vegetarian-Friendly and Satisfying

Spanakorizo is often served as a meatless main dish, especially during Lent or for those following a vegetarian, vegan, or Mediterranean diet. Its natural richness from extra virgin olive oil, hearty texture, and savory flavor profile make it filling and balanced.

Serve it with:

• A wedge of lemon to squeeze on top—this brightens the dish and enhances the flavor of olive oil and spinach.
• Crusty artisanal bread (e.g., sourdough, Greek village bread) for dipping into the rich juices.
• A dollop of Greek yogurt or a side of tzatziki for added creaminess and probiotic support.
• A glass of dry white wine (e.g., Assyrtiko) or sparkling water with lemon for a refreshing pairing.

Pro tip: Spanakorizo improves in flavor after resting for 10–15 minutes post-cooking, allowing the rice to absorb the olive oil and juices more deeply.

As a Side Dish: A Perfect Pairing

Spanakorizo’s mild, earthy taste pairs well with both plant-based and protein-centric dishes, making it a perfect side for more complex entrées.

Ideal pairings include:

• Grilled fish such as sea bass, sardines, or trout—the lemon and olive oil in the Spanakorizo mirror classic Greek seafood garnishes.
• Lamb souvlaki or roast chicken with oregano and lemon, especially for flexitarian eaters.
• Slow-cooked legumes, such as gigantes plaki (baked giant beans) or revithia (chickpea stew), for a fiber- and iron-rich vegetarian meal.

As a side to stuffed vegetables (gemista) or imam bayildi (Turkish-style eggplant with onions and olive oil) for an Eastern Mediterranean plate.

FAQs About Spanakorizo

1. What does spanakorizo mean?

Spanakorizo is a Greek word that combines "spanaki" (spinach) and "rizi" (rice). It literally translates to “spinach rice.” This traditional Greek dish belongs to the ladera category—vegetable-based meals cooked in extra virgin olive oil, often served during fasting periods or as a plant-forward staple in the Mediterranean diet.

2. Can I make spanakorizo with brown rice?

Yes, brown rice can be used in place of white rice, but you’ll need to increase the cooking time and liquid content. Brown rice takes longer to cook and won’t have the same creamy texture that’s traditional in spanakorizo, but it does offer added fiber and nutrients. Consider parboiling the rice first or using short-grain brown rice for better absorption.

3. Is spanakorizo keto-friendly?

Spanakorizo is not keto-friendly in its traditional form, as white rice is high in carbohydrates, which can disrupt ketosis. However, for a low-carb variation, you can substitute rice with cauliflower rice, reduce the tomato content, and keep the olive oil and spinach base, making it suitable for a keto Greek recipe.

4. Can I freeze spanakorizo?

Yes, spanakorizo can be frozen, though it's best enjoyed fresh. To freeze:

• Let the dish cool completely.
• Store it in airtight containers or freezer bags.
• Label and freeze for up to 2 months.

To reheat: Defrost in the fridge overnight and warm it in a saucepan with a splash of vegetable broth or water to restore moisture. The texture of the spinach may change slightly, but the flavor will remain intact.

5. How much olive oil should I use in spanakorizo?

Spanakorizo is a ladera-style dish, meaning it’s traditionally cooked with a generous amount of extra virgin olive oil. Most authentic recipes use at least 1/4 to 1/3 cup of high-quality EVOO for both cooking and finishing.