Spanakorizo – Greek Spinach Rice
Spanakorizo is a traditional Greek one-pot dish of rice slow-cooked with spinach, fresh herbs, lemon and olive oil. It is naturally vegan, budget-friendly and deeply comforting, which is exactly why you find it on tables all over Greece. Rice is a staple ingredient for vegans, so I decided to make this popular Greek spinach rice recipe to give you more ideas for vegan rice recipes that are not boring.
What I love about spanakorizo is how much flavor it pulls out of such simple, low-cost ingredients. There is no complicated technique here, just a handful of pantry staples, a big pile of spinach and plenty of herbs and lemon. You can serve it cold or warm, but whichever way you choose to eat it, I’m sure you will be impressed by the results.
The ingredients that make this Greek rice sing
Every ingredient in spanakorizo earns its place. Here is what to look for so you get the best result:
- Spinach:this recipe uses frozen spinach, which is convenient and works beautifully since the spinach cooks right down anyway. Thaw it and squeeze out excess water so it doesn’t waterlog the rice. Fresh spinach also works if that’s what you have; you’ll just need a much larger volume as it wilts dramatically.
- Risotto rice:a short or medium-grain rice like Arborio releases starch as it cooks, giving the dish that soft, cohesive, slightly creamy texture rather than dry separate grains.
- Fresh dill and mint:these are not optional garnishes, they are the backbone of the flavor. Dill is the classic Greek pairing with spinach, and mint adds brightness. Chop them fresh for the best aroma.
- Lemon:added both as juice while cooking and as slices for serving. The acidity is what makes spanakorizo taste alive rather than heavy.
- Olive oil:a generous amount, Greek-style. A final drizzle off the heat is traditional and worth it.
- White wine:it deglazes the pan and adds depth. It cooks off, leaving just the savory notes behind.
How to get the texture just right
The whole point of spanakorizo is that soft, almost risotto-like consistency, and getting there is easy once you know the rhythm. Sauté the aromatics and spinach first so the greens are fully softened before the rice goes in. Then toast the rice for a minute or two before adding the wine, which lets it evaporate and concentrate the flavor. From there it is all about the liquid and the stirring.
- Stir every few minutes so the rice doesn’t stick or catch on the bottom of the pan.
- Add liquid gradually and keep a little extra water or broth on hand. Risotto rice drinks up more or less depending on your pan and heat, so top it up if it looks dry before the rice is tender.
- Taste for doneness at the 15-minute mark. The rice should be soft with just the barest bite, and the mixture loose rather than dry.
- Finish off the heat with a drizzle of olive oil and a squeeze of lemon to lift everything.
Why the broth-and-wine step matters
I chose to cook the rice in some veggie broth rather than plain water in order to enrich its taste, and this is the single easiest upgrade you can make. Rice is essentially a sponge, so whatever liquid it simmers in is the flavor it carries. Broth builds a savory base, the white wine adds acidity and depth as it evaporates, and the lemon juice keeps the whole thing bright. Water alone would give you perfectly cooked rice with far less character.
What to serve with spanakorizo
Spanakorizo is filling enough to stand on its own as a light main, but it also plays beautifully as part of a bigger Greek spread. A crisp vegan Greek salad on the side is the classic move, balancing the soft warm rice with cool crunch. For a heartier plate, serve it alongside stuffed peppers or wrap the meal up with a slice of vegan spanakopita for a full spinach-forward Greek table. A little crusty bread to mop up the lemony oil never hurts either.
Storing and making it ahead
Because you can eat spanakorizo cold or warm, it is a natural make-ahead dish and one of my favorite fridge leftovers. Keep it in an airtight container in the fridge for up to 3 to 4 days; the flavors deepen overnight as the herbs and lemon settle in. Reheat gently on the stovetop with a splash of water or broth to loosen it back up, since the rice firms as it chills. Add a fresh squeeze of lemon and a drizzle of olive oil just before serving to wake it up again. If you’re building a bigger Greek menu, it pairs naturally with other rice dishes like this rice pilaf, or browse the full collection of vegan rice recipes for more ideas.
If you make this spanakorizo, I’d love to know how it turned out. Leave a star rating and drop a comment telling me whether you went warm or cold, and if you found the perfect broth-to-lemon balance for your taste.
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Spanakorizo – Greek Spinach Rice
Ingredients
- 10 cups spinach frozen
- ¼ cup olive oil
- 2 spring onions chopped
- 2 cloves garlic thinly sliced
- ¼ cup fresh dill chopped
- 2 Tbsp fresh mint chopped
- 1 Tbsp dried thyme
- 1 cup risotto rice
- ½ cup white wine
- 3 cups water
- 1 cup homemade vegetable broth or water
- 3 tbsp fresh lemon juice
- 1 lemon sliced (for serving)
- 1 ½ tsp salt
- 1 tsp black pepper
Instructions
- Place a large saucepan over high heat. Add olive oil, the chopped onion, garlic, thyme and mix to combine.
- Turn the heat to medium and cook for about 2 minutes. Add spinach. Saute for about 7 minutes until soft.
- Add chopped dill and mint. Stir to combine
- Add rice and saute for a few more minutes. Add the wine and let it evaporate.
- Then, add the water, veggie broth and lemon juice.
- Cook for 15-20 minutes, stirring every 3 minutes so that it doesn’t stick to the bottom of the pan. Add more liquid if needed
- Remove from heat and add some olive oil.
- Serve with some lemon slices and extra greens on top.
Frequently Asked Questions
Yes, this spanakorizo is fully vegan. It is made only with spinach, rice, olive oil, spring onions, garlic, fresh herbs, lemon, white wine, water and vegetable broth. There is no butter, cheese, egg or any other animal product, so it fits a plant-based diet as written.
This recipe uses risotto rice, a short or medium-grain variety like Arborio. That kind of rice releases more starch as it cooks, which gives spanakorizo its soft, slightly creamy, cohesive texture rather than dry, separate grains. If you only have long-grain rice you can use it, but the result will be less creamy.
Yes. This recipe is written for frozen spinach because it is convenient and cooks down the same way, but fresh spinach works too. You will need a much larger volume of fresh spinach since it wilts dramatically, and you should sauté it until fully softened before adding the rice.
The white wine deglazes the pan and adds depth, and the alcohol cooks off as it evaporates. If you prefer to skip it, replace the wine with an equal amount of extra vegetable broth or water plus a small squeeze of lemon so you keep some of that bright, savory acidity.
Absolutely. Spanakorizo can be eaten cold or warm, so it is great for making ahead. Store it in an airtight container in the fridge for up to 3 to 4 days, and the herb-and-lemon flavor actually deepens overnight. Reheat gently with a splash of water or broth, since the rice firms up as it chills.
It works as a light vegan main on its own or as part of a Greek spread. A crisp vegan Greek salad is the classic pairing, and it also goes well with stuffed peppers or a slice of vegan spanakopita. A little crusty bread to soak up the lemony olive oil rounds it out.
I love your Greek challenge! Made this rice today and the spanakopita is next! Delicious!
Glad you liked it! 😀