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A simple, flavorful Greek Rice recipe, also known as Spanakorizo.

Last month while attending a food bloggers conference down in Miami, I had the huge pleasure of going on a lunchtime excursion with my blogging friends Christie and Leigh Anne.  We ate lunch at Taverna Opa in the Mary Brickell Village neighborhood of Miami Beach, and I ordered a wonderful meal – Santorini sunfish with a clementine citrus sauce that was served with grilled asparagus and Greek rice.

It was a fantastic meal – my first time eating sunfish – and I loved the accompanying citrus sauce.  But surprisingly, I haven’t been able to get that Greek rice out of my mind!  It was a simple recipe of rice and spinach – but it was also flavored with fresh dill and lemon – a combination I never would have thought to put together with rice.  The dill added such a different, fresh twist to the rice – and I knew that I wanted to recreate this side dish at home.

A simple, flavorful Greek Rice recipe, also known as Spanakorizo.

Today’s recipe is my attempt at recreating that wonderful Greek rice, which I have since learned is known as “Spanakorizo” or spinach rice.  There are many variations of this recipe – sometimes served with feta cheese or an egg on top (our version does not include those).  Like the version I enjoyed in Miami, our recipe has a wonderful distinctive dill and lemon flavor.

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Greek Rice (Spanakorizo) - A Family Feast

Greek Rice (Spanakorizo)

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Note: You will need a medium-sized sauce pan with lid for this recipe.


Ingredients

  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 1 tablespoon garlic
  • Zest from one lemon
  • ½ teaspoon ground cumin
  • ½ pound baby spinach, coarsely chopped
  • 1 cup basmati rice
  • 2 cups vegetable broth
  • 4 tablespoons fresh dill, chopped and divided
  • ½ teaspoon salt
  • A few grinds freshly ground black pepper
  • Juice from one lemon

Instructions

  1. Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
  2. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
  3. Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
  4. Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).
  5. Stir in the lemon juice and the remaining fresh dill before serving.

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    Comments

  • Jo Richardson wrote:

    Tried the Greek rice this evening and it was LOVELY! Such an authentic flavour! I put the spinach in last though as prefer it lightly cooked. Will definitely try your other recipes. Thank you!! xx

    • Martha wrote:

      Thanks Jo! So glad you enjoyed the recipe!

  • Melissa wrote:

    I made this tonight to go with Greek souvlaki pitas and my husband and I both loved it! I love that is includes spinach, any way to get more veggies in is good in my books! I just loved the lemony flavour! I forgot to buy fresh dill, so I subbed in dry dill, I used about a teaspoon and it had lovely dilly flavour!

    • Martha wrote:

      Thanks Melissa! So glad you enjoyed the recipe!

  • Evita wrote:

    Just made the Greek Rice as per your recipe, (except I, by mistake, used twice the amount of spinach.)
    It was absolutely AWESOME!! I’m sampling it in the kitchen and I’m making so much noise my cats went hiding 😉 Truly flavorful, delicious, lip smacking good!! and just like -if not better- than the rice they serve at this well known Greek place here in Florida where I frequently dine.

    10 stars for sure! I’ll be making this over and over. Thank you so much for sharing the recipe.

    • Martha wrote:

      Thank you so much Evita! So glad you enjoyed the recipe! 🙂

  • Carolyn wrote:

    Yumm!! I made this today to accompany some stuffed zucchini with Feta & sundried tomatoes, roasted cherrie tomatoes, and a cannelloni bean parsley/lemon salad and it was perfect! I usually make lemon-oregano roasted potatoes for the carbs when I make Greek mezze, but this is a bit of a fresher tasting option. I cook for people who can’t have onions & garlic because they work close with their customers, so I simply omitted them and added a bit more veggie broth powder, and it didn’t taste like it was lacking anything. Definitely will be making this again!

    • Martha wrote:

      Sounds like a delicious meal Carolyn! So glad you enjoyed the recipe and the swaps worked out just as well!

  • Danya wrote:

    Wow! This was so good! The whole family loved it! I put a lot of spinach in and not a complaint, they ate it up.
    I can’t wait to make it again!! Thanks!

    • Martha wrote:

      You’re very welcome Danya – so glad you all enjoyed the recipe!

  • Jessica wrote:

    I made this last night and absolutely loved it – thank you for the recipe! I did sprinkle a bit of feta cheese on top, and I served it with some herbed pork and a dollop of tzaziki. Delicious!

    • Martha wrote:

      Thanks Jessica! Your additions to the recipe sound delicious!

  • Daelia Bay wrote:

    Made this for dinner last night. It was very good. My husband also loved it and it’s rare that he finds Greek food that he really likes here in the US. Thanks for this authentic tasting recipe!

    • Martha wrote:

      Thank you so much Daelia and we’re so glad you and your husband enjoyed the recipe! Have a great weekend!

  • Heather Lampman wrote:

    Hi Martha.
    I’m not a fan of Dill. Can you suggest a replacement?

    • Martha wrote:

      I would just leave it out Heather! The rice will still have a nice lemony flavor along with spinach.

      • Ruthann wrote:

        Permit me: Dill isn’t my thing either so I use oregano when I make this rice dish. It so happens to be greek oregano which I grow year round in a pot. Just strip a branch of its leaves and toss them into the rice, don’t bother to chop them.

        • Martha wrote:

          Sounds like a great adaptation Ruthann – thanks for sharing!

          • Kelly M wrote:

            Tarragon came to mind for a different lighter fresh tasting herb. Just to compare — both Dill and Tarragon are good with fish since they have a brightness to them. Just a thought.

          • Martha wrote:

            Thanks for the suggestion Kelly!

  • Kathy wrote:

    This looks delicious! My husband would love this! He goes crazy for Greek food!

    • Martha wrote:

      Thanks Kathy!

  • Fran Turner wrote:

    Thanks for posting this! I used to get this several times a week at a small Greek restaurant in Vienna, VA and have been looking for a recipe for this for many years since moving from VA. As I recall, it had a little diced tomatoes in it also. Yum!

    • Martha wrote:

      That sounds like a great variation Fran!

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