Σπανακόρυζο / Spanakorizo (Spinach and Rice)

Greek Fast With Oil Published April 10, 2026

Spanakorizo is comfort food of the highest order — a one-pot dish of spinach and rice cooked together until the rice is tender and has absorbed the bright, green, lemony juices. It is not a side dish. Served with a thick slab of bread and perhaps some olives, it is a complete meal, and one of the most beloved ladera dishes in the Greek fasting repertoire.

The lemon and dill are essential. Without them you have spinach and rice; with them you have spanakorizo. Use fresh dill if at all possible.

FASTING LEVEL: Fast With Oil (omit oil for strict days — use water to sweat the onions)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 500g fresh spinach, washed and roughly chopped (or 300g frozen spinach, thawed and squeezed)
- 80ml extra-virgin olive oil (omit for strict days)
- 1 large onion, finely diced
- 4 spring onions (scallions), sliced
- 3 cloves garlic, minced
- 3/4 cup long-grain rice (or medium-grain for a creamier result)
- 2 cups water or vegetable stock
- Juice of 1 large lemon (about 3 tablespoons)
- 1/3 cup fresh dill, chopped
- Salt and black pepper to taste
- Lemon wedges, for serving

METHOD

1. Heat the olive oil in a wide, deep pan or pot over medium heat. Add the onion and spring onions and cook for 5 minutes until softened. Add the garlic and cook for 1 minute. (For strict days: sweat the onions in 3 tablespoons of water, covered.)

2. Add the spinach in batches if using fresh — it will wilt down dramatically. Stir and cook for 3-4 minutes until the spinach has released its moisture and reduced in volume.

3. Add the rice and stir to coat in the oil and spinach juices. Cook for 1 minute.

4. Add the water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed nearly all the liquid. Stir once or twice during cooking.

5. Remove from heat. Stir in the lemon juice and fresh dill. Season generously with salt and pepper. Cover and let rest for 5 minutes.

6. Serve warm — not hot — with lemon wedges on the side. This dish is traditionally eaten slightly below piping hot, which allows the flavors to come forward.

NOTES

- Some versions add a tablespoon of tomato paste in step 2 for a slightly different character. Both versions are traditional.
- If using frozen spinach, add it directly in step 2 — no need to wilt.
- The rice should be moist and slightly sticky, not dry and fluffy. If it looks dry, add a splash more water.
- Leftovers make an excellent filling for fasting pita wraps.