Equipment
* optional
Ingredients
Aromatics & Base
- 150 g yellow onion, finely diced
- 15 ml extra virgin olive oil
Rice & Liquid
- 200 g long-grain white rice, rinsed well and drained
- 475 ml water
Greens & Finish
- 300 g fresh spinach, washed and roughly chopped
- 45 ml lemon juice, freshly squeezed
- 10 g fresh dill, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 251 kcal
- Protein
- 6 g
- Carbohydrates
- 47 g
- Fat
- 4 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 68 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 561 mg
- Calcium
- 105 mg
- Iron
- 4.5 mg
- Magnesium
- 79 mg
- Phosphorus
- 108 mg
- Zinc
- 1.0 mg
- Vitamin A
- 361 mcg
- Vitamin C
- 30 mg
- Vitamin E
- 2.1 mg
- Vitamin K
- 365 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.38 mg
- Riboflavin
- 0.19 mg
- Niacin
- 2.7 mg
- Folate
- 274 mcg
- Water
- 239 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the fresh spinach thoroughly to remove any hidden grit. Roughly chop the leaves and stems. Finely dice the yellow onion.
Heat the extra virgin olive oil in a medium saucepan over medium heat. Add the diced yellow onion and cook for 5 minutes, stirring occasionally with a wooden spoon, until softened and translucent.
Add the rinsed long-grain white rice to the saucepan. Stir continuously for 2 minutes to lightly toast the grains and evenly coat them in the oil and onion mixture.
Pour the water into the saucepan and bring the mixture to a rapid boil. Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer undisturbed for 10 minutes.
Quickly remove the lid and pile the chopped spinach evenly on top of the rice. Do not stir. Replace the lid immediately and continue to simmer for another 7 minutes.
Remove the saucepan from the heat, leaving the lid on. Allow the dish to rest for 5 minutes. Remove the lid, pour in the lemon juice and optional fresh dill, and gently fluff everything together with a fork until the spinach is evenly integrated into the rice.
Chef's Notes
- The volume of raw spinach will look entirely too large when you first add it to the pot, but the steam from the rice will collapse it down to a fraction of its original size.
- Using long-grain white rice instead of short-grain ensures distinct, fluffy grains that do not turn into a porridge-like consistency.
- For the brightest flavor, always use freshly squeezed lemon juice rather than bottled. The acidity is crucial to balancing the earthy greens.
- While keeping this version dairy-free, traditional Greek preparations often serve this alongside a wedge of feta cheese.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Freezing may slightly alter the texture of the spinach, but the flavor will remain excellent.
Reheating: Reheat gently in a saucepan over medium-low heat with a splash of water, or in the microwave until warmed through.
Troubleshooting
Rice is mushy and sticky
Cause: Too much water was added or the rice was stirred too frequently while simmering
Fix: Spread the rice in a thin layer on a baking sheet to allow excess moisture to evaporate, though texture cannot be fully restored
Prevention: Measure the water accurately and never stir the rice once it begins to simmer
Rice is hard in the center
Cause: Heat was too high causing water to evaporate before the rice could cook, or the lid was not tight
Fix: Add 30ml of boiling water, replace the lid, and cook on low for an additional 3 to 5 minutes
Prevention: Ensure the heat is on the lowest setting and use a heavy lid to trap steam
Cultural Context
Spanakorizo is a beloved and foundational Greek comfort food. Traditionally served as a humble weekday meal or during the fasting periods of the Greek Orthodox calendar, it is celebrated for transforming simple pantry staples and garden greens into a deeply satisfying dish.
