Spanakorizo Recipe I Grew Up Eating
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
There are some recipes that instantly take me back to my childhood, and Spanakorizo is one of them. Growing up in a Greek family, spinach and rice was on our table almost every week during the summer. It wasn’t considered fancy food or a special occasion meal—it was simply part of everyday life. Fresh baby spinach, plenty of extra virgin olive oil, fragrant fresh dill, and rice slowly simmered together until everything became soft, comforting, and full of flavour. We’d always have crusty bread on the table, a slab of feta cheese, and a bowl of olives nearby. Sometimes I’d crumble the feta right over the top, squeeze on a little lemon juice, and call it perfection. Whether you’re discovering easy Greek recipes at home for the first time or this dish already reminds you of your own family table, I hope you’ll love it as much as I do.
Every Greek family has their own Spanakorizo recipe, and this one comes from my Godmother. Her version always included celery, which isn’t found in every recipe, but I absolutely love the freshness and texture it brings. It’s become the only way I make it now.
Another thing I love about this recipe is the consistency. Some versions of Greek spinach rice are almost like a soup, while others are thick enough to slice. This one lands right in the middle. It’s creamy without being heavy, saucy without being watery, and in my opinion, that’s exactly how Spanakorizo should be.
At a Glance
- One-pot Greek comfort food
- Ready in about 40 minutes
- Naturally vegetarian
- Budget-friendly ingredients
- Packed with fresh spinach and herbs
- Even better the next day
- Perfect as a main course or hearty side dish
- Delicious with crusty bread and feta
Ingredients:
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 celery ribs, diced
- 2 large packages baby spinach (about 20–24 oz / 600–700 g total)
- 1/2 cup white rice, rinsed (medium or long grain)
- 3/4 cup tomato purée or good quality marinara
- 2 cups water (plus more as needed for the consistency you want)
- 3 tbsp fresh dill, finely chopped
- 1-2 tsp salt (more to taste)
- 1/2 tsp black pepper
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and diced celery.
- Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the baby spinach to the pot in batches if needed.
- Cook for about 5 minutes, stirring frequently, until the spinach has completely wilted.
- Stir in the rinsed white rice and cook for another 5 minutes, allowing the rice to lightly toast while stirring often.
- Pour in the tomato purée (or marinara), water, chopped fresh dill, salt, and black pepper. Stir well to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
- Cook uncovered for 20–25 minutes, stirring occasionally, until the rice is tender and the Spanakorizo reaches a creamy consistency.
- If the mixture becomes too thick while cooking, add a splash of water as needed until it reaches your preferred consistency.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Let the Spanakorizo rest for 5–10 minutes before serving.
- The rice will continue to absorb some of the liquid, creating the perfect texture.
- Serve warm with plenty of crusty bread, feta on the side (or crumbled over the top), olives, and fresh lemon wedges if desired.
- Don't forget to rate this recipe and leave a comment!
A Greek Spanakorizo Recipe That Feels Like Home
One of my favourite things about traditional and easy Greek recipes at home—like this spinach and rice dish, is that no two families make them exactly the same.
Some cooks use tomato paste, while others leave the tomatoes out altogether. Some recipes use mint, others lean heavily on parsley or dill. The type of rice changes from house to house too. I’ve seen everything from medium-grain rice and short-grain rice to Arborio rice, basmati, and even brown rice.
That’s part of what makes Greek cooking so special. Recipes aren’t always written down—they’re passed from one kitchen to another, changing just a little with every generation.
For me, celery is one of those family traditions. It may not be traditional in every home, but it’s traditional in mine.
Why Celery Deserves a Spot in Spanakorizo
Whenever I tell someone I add celery to my Spanakorizo recipe, they usually look surprised.
Trust me on this one.
The celery softens beautifully as it cooks and gives the dish a subtle freshness that balances the richness of the olive oil. It doesn’t overpower the spinach or dill—it simply adds another layer of flavour.
It’s one of those little ingredients you might not immediately notice, but you’d definitely miss if it wasn’t there.
What Makes Great Spanakorizo?
If you’ve never made Greek spinach rice before, the biggest question is usually, “How should it look?”
For me, the perfect Spanakorizo isn’t dry, but it shouldn’t be soupy either.
As the rice cooks in a large pot, it slowly releases its starch, creating a naturally creamy texture without adding cream or butter. The spinach melts into the tomato, olive oil, herbs, and liquid, creating something that’s comforting but still light.
I actually like letting mine sit for about ten minutes before serving. As it rests, everything settles together beautifully and the texture becomes even creamier.
Spanakorizo Kitchen Notes
These are the little things I’ve learned over the years that make a big difference in this spinach and rice dish.
Don’t Rush the Onion
Give the yellow onion enough time to soften over medium heat. It adds sweetness and creates the flavour base for the entire dish.
Use Plenty of Olive Oil
Greek cooking isn’t shy about olive oil, and neither am I. The extra virgin olive oil isn’t just for sautéing—it becomes part of the sauce and helps create that silky finish.
Fresh Dill Makes All the Difference
Fresh dill has a bright flavour that’s hard to replicate with dried herbs. If you can find it, it’s worth using.
Let It Rest
If the Spanakorizo looks a little loose when you turn off the heat, don’t worry. The rice will continue absorbing liquid as it rests.
Rice Matters More Than You Think
One of the questions I get asked most often is which rice works best.
I usually reach for medium-grain rice because it gives the dish that creamy texture I grew up with.
If you only have short-grain rice, it will work too and become even creamier, almost like a light risotto.
Long grain rice or basmati will stay fluffier and more separate, while brown rice is a great option if you don’t mind a longer cooking time and adding a little extra warm water.
No matter which variety you choose, remember to rinse it first. That removes some of the surface starch and helps everything boil evenly.
Ingredient Spotlight
One thing I love about Spanakorizo is that every ingredient has an important job to do.
The fresh baby spinach cooks down into the sauce while adding fibre, antioxidants, and plenty of nutrients. Onion, garlic, celery, and fresh dill build layers of flavour without needing complicated seasonings. The tomato purée gives the dish colour and richness, while the rice naturally thickens the liquid into the perfect consistency.
When it comes to easy Greek recipes at home, simple ingredients really can create incredible food.
My Favourite Way to Serve It
This is comfort food at its finest, and I don’t think you need much alongside it.
My favourite plate always includes:
- A thick slice of crusty bread
- Plenty of feta cheese
- Greek olives
- Fresh lemon wedges
- A drizzle of extra virgin olive oil
- A generous crack of black pepper
- Some sea salt on top
If I’m serving a bigger meal, I’ll often pair it with Greek meatballs or grilled chicken, but honestly, this dish is hearty enough to be the main course all on its own.
Bake Some Bread While the Spanakorizo Simmers
If there’s one thing that makes this meal even better, it’s warm homemade bread fresh from the oven.
I honestly can’t imagine eating Spanakorizo without something to soak up all that beautiful olive oil and tomato-rich sauce.
A Few More Greek Recipes to Try
If you’re enjoying exploring easy Greek recipes at home, here are a few more recipes that are always on repeat in my kitchen:
- Greek Meatballs (Keftedes)
- Tirokafteri (Spicy Feta Dip)
- Greek Salad Dressing
- Greek Chicken
- Greek Pasta Salad
Simple, fresh ingredients are at the heart of Greek cooking, and these recipes are proof that you don’t need anything complicated to make food that brings people together.
Frequently Asked Questions
Can I use frozen spinach?
Fresh spinach gives the brightest flavour, and it’s what I recommend for this dish.
Why is my Spanakorizo too watery?
The rice will continue absorbing liquid as it rests. If it still seems too loose after resting, let it simmer for a few extra minutes uncovered. The perfect texture for me is not too thick, and not too thing.
Can I make Spanakorizo ahead of time?
Absolutely. In fact, I think it tastes even better the next day after all the flavours have had time to develop.
What rice is best for Spanakorizo?
Medium-grain rice is my favourite because it creates the creamy texture I grew up eating, but short-grain, Arborio, basmati, or brown rice can all work with slight adjustments to the cooking time.
Can I freeze leftovers?
Yes. Store cooled Spanakorizo in an airtight container and freeze for up to three months. Thaw overnight in the refrigerator and reheat gently with a splash of water or olive oil.
From My Family’s Table to Yours
Some recipes remind me exactly where I came from, and Spanakorizo is one of them.
Every time I make it, I’m reminded of long summer lunches, my Godmother’s kitchen, and a table filled with simple food that somehow tasted better because everyone was gathered around it. This isn’t a flashy recipe, and that’s exactly why I love it. It has such a wonderful flavor, is nourishing, inexpensive, and made with ingredients that have been feeding Greek families for generations.
I hope this Spanakorizo recipe finds a place in your kitchen too. Serve it with plenty of crusty bread, good feta cheese, and the people you love most. Sometimes the simplest meals really are the ones we remember forever.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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