Greek Spinach Rice, also known as Spanakorizo, might just become your new favorite way to make rice. It’s loaded with spinach, fresh dill and chives, plenty of lemon, and butter, then finished with crumbled feta for the perfect savory, fresh, and flavorful side dish.
I love a side dish that’s simple enough for a weeknight but still brings something extra to the meal, and this one does exactly that. Instead of serving plain rice alongside dinner, you get tender basmati rice cooked with onion, garlic, spinach, and herbs so all of those flavors cook right into every bite.
The fresh lemon really brings everything together at the end, while the butter makes the rice rich and delicious without making it feel heavy. Add a little feta on top, and it’s SO good.
Serve it alongside grilled chicken, salmon, Greek meatballs, shrimp, or pretty much any protein you have planned for dinner.
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What Is Spanakorizo?
Spanakorizo is a traditional Greek spinach and rice dish. The name comes from the Greek words for spinach (spanaki) and rice (rizi).
There are different ways to prepare it, but spinach, rice, fresh herbs, olive oil, and lemon are typically the stars. My version uses basmati rice along with lots of fresh dill and chives, chicken broth for extra flavor, butter, fresh lemon juice and zest, and optional feta on top.
Why You’ll Love Greek Spinach Rice
- So much flavor: Garlic, onion, dill, chives, lemon, and feta turn simple rice into a side dish that can seriously steal the show.
- Easy to make: Everything comes together in one pot with simple ingredients.
- Packed with spinach: You get an entire 5-ounce container of spinach in this recipe.
- Pairs with almost anything: Serve it with chicken, salmon, shrimp, meatballs, steak, or another favorite protein.
- Great for meal prep: Make a batch at the beginning of the week and reheat it alongside your favorite proteins.
Equipment You’ll Need
- Large mixing bowl
- Deep 9 x 13 inch baking dish with a lid
- Measuring cups and spoons
- Zester or microplane
- Fork for fluffing rice
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 2 shallots (or 1/2 yellow onion diced small)
- 3 1/2 teaspoons garlic (minced)
- 4 tablespoons fresh chives (chopped, divided)
- 4 tablespoons fresh dill (chopped, divided)
- 1 cup basmati rice
- 2 cups chicken broth (or vegetable broth)
- 5 ounces spinach (fresh)
- Salt (to taste)
- Black pepper (to taste)
- 3 tablespoons butter (grass-fed)
- 2 tablespoons lemon juice (fresh)
- 2 lemons (zested)
- Feta cheese (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
- Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened and fragrant.
- Add the herbs. Add the minced garlic along with half of the dill and half of the chives. Cook for another 1–2 minutes, stirring frequently.
- Wilt the spinach. Add the fresh spinach to the pot and cook for 3–4 minutes, stirring as needed, until completely wilted.
- Cook the rice. Stir in the basmati rice, chicken broth, salt, and pepper. Bring to a gentle simmer, then cover and reduce the heat to low. Cook for about 20 minutes, stirring occasionally to help prevent the rice from sticking to the bottom of the pot.
- Finish with lemon and herbs. Once the rice is tender and the liquid has been absorbed, stir in the butter, fresh lemon juice, lemon zest, and remaining dill and chives.
- Serve. Top with crumbled feta and garnish with fresh lemon wedges, if desired. Serve warm and enjoy!
Tips for the Best Spinach Rice
Use fresh herbs. Fresh dill and chives make such a difference in this recipe. Since the ingredient list is fairly simple, those fresh flavors really stand out.
Don’t skip the lemon zest. Using both lemon juice and zest gives you much more lemon flavor without needing to add too much liquid to the rice.
Keep the heat low. Once you cover the rice, keep it at a gentle simmer so the bottom doesn’t burn before the rice has a chance to cook through.
Adjust the broth if necessary. Different brands of rice and different pots can cook slightly differently. If your rice isn’t quite tender but has absorbed all of the broth, add a small splash more and continue cooking.
Add the remaining herbs at the end. Cooking some of the herbs with the onion and garlic builds flavor, while adding the rest after cooking keeps that fresh dill and chive flavor in the finished dish.
What to Serve With Greek Spinach Rice
This is one of those side dishes that works with so many different meals. I especially love serving it with:
- Grilled or baked chicken
- Lemon chicken
- Salmon or another white fish
- Shrimp
- Greek chicken or turkey meatballs
- Steak
- Lamb
- Kebabs
- Roasted vegetables
You can also turn it into more of a complete meal by adding your favorite protein right on top.
Serving Suggestions
- Serve as a fresh side dish with roasted salmon, grilled chicken, or shrimp.
- Pair with sparkling water, lemon iced tea, or a crisp white wine.
- Perfect for meal prep lunches or casual entertaining.
Substitutions & Variations
Vegetarian: Use vegetable broth instead of chicken broth.
Dairy-free: Use your favorite dairy-free butter and leave off the feta, or substitute a dairy-free feta.
More lemon flavor: Serve each portion with an extra lemon wedge so everyone can add more to taste.
Add more feta: If you’re a feta person, don’t be shy with it! The salty feta pairs especially well with the fresh lemon and herbs.
How to Store & Reheat
Allow leftover Greek spinach rice to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
To reheat, microwave individual portions until warmed through. You can add a small splash of broth or water before reheating if the rice has dried out in the refrigerator. I also like adding another squeeze of fresh lemon after reheating to bring the flavors back to life.
FAQ’s
What is Greek spinach rice made of?
Greek spinach rice, or spanakorizo, is made primarily with rice and spinach along with ingredients such as olive oil, onion, fresh herbs, and lemon. This version also includes garlic, chicken broth, butter, chives, dill, and optional feta.
What kind of rice should I use for spanakorizo?
I use basmati rice for this recipe because I love its flavor and texture. For the most consistent results, I recommend sticking with basmati since other varieties can require different amounts of liquid and cooking times.
Can I make Greek spinach rice vegetarian?
Yes! Simply replace the chicken broth with vegetable broth. Everything else can stay the same.
Can I make this recipe dairy-free?
Yes. Swap the butter for a dairy-free alternative and omit the feta or use your favorite dairy-free feta.
Can I use frozen spinach?
Fresh spinach works best for this recipe. Frozen spinach contains significantly more excess moisture, which can affect the liquid ratio and texture of the rice.
Is Greek spinach rice served hot or cold?
You can enjoy spanakorizo warm or at room temperature, but I personally love this version served warm while the rice is tender and buttery, topped with fresh feta and an extra squeeze of lemon.
Dietary Information
- Gluten-Free
- Nut-Free
- Soy-Free (depending on the broth and butter used)
- Refined Sugar-Free
- Vegetarian Option
- Dairy-Free Option
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Greek Spinach Rice (Spanakorizo)
Description
Greek Spinach Rice, also known as Spanakorizo, might just become your new favorite way to make rice. It’s loaded with spinach, fresh dill and chives, plenty of lemon, and butter, then finished with crumbled feta for the perfect savory, fresh, and flavorful side dish.
Ingredients
Instructions
-
Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until softened and fragrant.
-
Add the herbs. Add the minced garlic along with half of the dill and half of the chives. Cook for another 1–2 minutes, stirring frequently.
-
Wilt the spinach. Add the fresh spinach to the pot and cook for 3–4 minutes, stirring as needed, until completely wilted.
-
Cook the rice. Stir in the basmati rice, chicken broth, salt, and pepper. Bring to a gentle simmer, then cover and reduce the heat to low. Cook for about 20 minutes, stirring occasionally to help prevent the rice from sticking to the bottom of the pot.
-
Finish with lemon and herbs. Once the rice is tender and the liquid has been absorbed, stir in the butter, fresh lemon juice, lemon zest, and remaining dill and chives.
-
Serve. Top with crumbled feta and garnish with fresh lemon wedges, if desired. Serve warm and enjoy!
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 229kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 4.2g22%
- Cholesterol 18.9mg7%
- Sodium 99.8mg5%
- Total Carbohydrate 26.7g9%
- Dietary Fiber 0.8g4%
- Sugars 0.8g
- Protein 6.2g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
