Spanakorizo
Greek spinach and rice cooked through with lemon and dill — simple, healthy and deeply comforting. Adding the spinach in batches rather than all at once is what lets each addition wilt down properly before the next goes in, keeping the texture even throughout.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Mediterranean
vegetarianvegangluten-free
Ingredients
500gfresh spinach, roughly chopped
200glong grain rice
1large onion, diced
4 clovesgarlic, minced
3 tbsplemon juice
1 tsplemon zest
1 handfulfresh dill, chopped
4 tbspolive oil
400mlvegetable stock
1 tspsalt
Instructions
1
Heat olive oil, fry onion until soft, add garlic.
2
Add rice and toast 2 minutes.
3
Add spinach in batches, cook until wilted.
4
Add stock, lemon juice and salt.
5
Cover and cook on low heat 18 minutes.
6
Rest covered 5 minutes.
7
Fold in dill and lemon zest.
8
Serve with feta crumbled over and extra lemon wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
239
Protein
6.1g
Fat
14.5g
Carbs
24g
Fiber
3.8g
Sodium
962mg
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★★★★★
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