Tired of the same old side dishes? Let me introduce you to your new weeknight obsession: Spanakorizo, or Greek Spinach Rice! This isn’t just rice; it’s a vibrant, flavor-packed journey to the Mediterranean. Imagine fluffy, long-grain rice infused with a rich purée of fresh spinach, garlic, and dill, then tossed with a glorious combination of salty feta and nutty Parmesan. It’s the ultimate comfort food that’s surprisingly simple to whip up, perfect as a hearty main or a stunning side. Get ready to bring a taste of Greece right to your kitchen!
Ingredients
• (Serves 8)
• 1 lb / 450 g fresh spinach
• 3 Tbs / 45 ml olive oil
• 2 cloves garlic, minced
• 2 tsp / 10 g salt, divided
• 1 tsp / 1 g dried dill weed
• 2 tsp / 10 ml white wine vinegar
• Fresh-ground black pepper to taste
• 4 cups / 960 ml water
• 1½ cups / 300 g long-grain white rice
• ½ cup / 75 g finely crumbled feta cheese
• ½ cup / 50 g fresh-grated Parmesan cheese
Instructions
1. Prepare the spinach purée. Thoroughly wash, trim, and finely mince the fresh spinach. In a small skillet, heat the olive oil over medium heat. Add the minced spinach and garlic, seasoning with ½ teaspoon / 2.5 g of the salt, the dried dill, white wine vinegar, and a generous pinch of black pepper.2. Sauté until concentrated. Cook the spinach mixture for about 10 minutes, stirring frequently. The goal is to evaporate all the excess liquid, resulting in a thick, vibrant green purée. Set aside.3. Cook the rice. In a medium-large saucepan, bring the water to a rolling boil. Stir in the remaining 1½ teaspoons / 7.5 g of salt, then add the rice. Reduce the heat to low, cover the pot tightly, and let it simmer gently for 25 minutes, or until all the water has been absorbed. Avoid lifting the lid!4. Combine and steam. Fluff the cooked rice with a fork. Add the prepared spinach purée to the saucepan. Using two spoons or a fork, gently toss everything together until the rice is evenly coated in the spinach. Place the lid back on and let it steam over very low heat for an additional 3-4 minutes to allow the flavors to meld.5. Garnish and serve. While the rice is steaming, toss the crumbled feta and grated Parmesan together in a small bowl. Spoon the hot Spanakorizo onto a warmed serving platter, sprinkle generously with the cheese mixture, and serve immediately for the best flavor and texture.
Nutritional Information
• Nutritional Highlights
• A fantastic source of iron, Vitamin A, and Vitamin K from the generous amount of spinach.
• Provides sustained energy from the long-grain white rice.
• A good source of calcium and protein thanks to the delicious feta and Parmesan cheese topping.
Pro Tips
• Don’t stir the rice while it’s simmering! This can release starches and make it gummy. Let it steam undisturbed for the fluffiest result.
• A squeeze of fresh lemon juice just before serving brightens up all the flavors and adds a classic Greek touch.
• For the best melt and flavor, grate your own Parmesan cheese. The pre-shredded kind often has anti-caking agents that can affect the texture.
FAQ
Q: Can I make this spanakorizo recipe vegan
A: Absolutely! To make this Greek spinach rice vegan, simply omit the feta and Parmesan cheese. For a similar salty, briny flavor, you can add a handful of chopped Kalamata olives or capers when you toss the rice with the spinach purée. A sprinkle of nutritional yeast can also add a cheesy, savory note.
Q: How can I add more protein to this vegetarian rice dish
A: To transform this spanakorizo into a more protein-rich main course, stir in a can of rinsed and drained chickpeas or cannellini beans along with the spinach purée. Serving it alongside grilled halloumi (for vegetarians) or baked tofu also creates a wonderfully balanced and satisfying meal.
Q: How do I store and reheat leftover spanakorizo
A: Store leftover spanakorizo in an airtight container in the refrigerator for up to 4 days. For the best results when reheating, add a splash of water or vegetable broth to a saucepan, add the rice, and heat over low heat, covered, until warmed through. This helps re-steam the rice and prevents it from drying out. We recommend adding the cheese fresh after reheating.
Q: Can I use frozen spinach instead of fresh
A: Yes, you can use a 10-ounce (280 g) package of frozen chopped spinach. Make sure to thaw it completely and squeeze out as much water as possible before adding it to the skillet with the garlic and seasonings. This is crucial to achieve the concentrated purée and prevent the final dish from being watery.
