Spanakorizo (Greek Spinach Rice)

Spanakorizo is a traditional Greek spinach rice that is cooked with onions, garlic, dill, parsley, and herbs.   Stir in a generous helping of feta cheese to complete the dish.

This Spanakorizo is a perfect side dish for fish, roast beef, roast lamb, or chicken, like my Greek Lemon Garlic Chicken.

Greek Lemon Garlic Chicken.

The flavors of this rice are so delicious, you’ll have people asking for the recipe.

Ingredients

• 3 tablespoons light olive oil
• 1 cup chopped yellow onions
• 1 teaspoon crushed or minced garlic
• 1 teaspoon salt
• 5 to 6 ounces fresh baby spinach
• 3 cups long grain white rice
• 5-1/2 cups chicken broth or stock (or vegetable broth to make this dish vegetarian)
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon fresh dill weed
• 3 to 4 ounces feta cheese

How to make Spanakorizo

• Heat the 2 tablespoons of the olive oil on low-medium heat in a pot or casserole dish.  Add the chopped onions and cook for about 7 minutes, or until the onions soften.
• Add the garlic and cook for one additional minute.
• Stir in the fresh baby spinach.  Cook for 4 to 5 minutes, or until the spinach is wilted.

As you can see, the spinach wilts to a fraction of the size.

• Stir in the rice along, with one additional tablespoon of olive oil.  Allow the rice to toast for about 2 minutes.  Give it a stir or two with a wooden spoon while you are doing that.

• Pour in the chicken broth, stock, or vegetable stock.  Stir in the dried dill, dried parsley, onion powder, garlic powder, and pepper.
• Bring the dish to a simmer and then reduce the heat back to low-medium.  Cook for about 18 minutes uncovered, or until most of the liquid is absorbed.

• Stir in the feta cheese along with the fresh dill.

The bright colors of the spinach, dill, parsley, and feta cheese makes for a beautiful presentation.  It a perfect dish to take to a potluck.

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Spanakorizo (Greek Spinach Rice)

Spanakorizo is a traditional Greek spinach rice that is cooked with onions, garlic, dill, parsley, and herbs.   A generous helping of feta cheese is stirred in to complete the dish. 

Course Side Dish

Cuisine Greek

Keyword Feta Cheese, Rice, Spinach

Ingredients

• 3 tablespoons light olive oil
• 1 cup chopped yellow onions
• 1 teaspoon crushed or minced garlic
• 1 teaspoon salt
• 5 to 6 ounces fresh baby spinach
• 3 cups long grain white rice
• 5-1/2 cups chicken broth or stock or vegetable broth to make this dish vegetarian
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon fresh dill weed
• 3 to 4 ounces feta cheese

Instructions

1. Heat the 2 tablespoons of the olive oil on low-medium heat in a pot or casserole dish.  Add the chopped onions and cook for about 7 minutes, or until the onions soften.
2. Add the garlic and cook for one additional minute.
3. Stir in the fresh baby spinach.  Cook for 4 to 5 minutes, or until the spinach is wilted.

4. Stir in the rice along, with one additional tablespoon of olive oil.  Allow the rice to toast for about 2 minutes. Stir with a wooden spoon.

5. Pour in the chicken broth, stock, or vegetable stock.  Stir in the dried dill, dried parsley, onion powder, garlic powder, and pepper.
6. Bring the dish to a simmer and then reduce the heat back to low-medium.  Cook for about 18 minutes uncovered, or until most of the liquid is absorbed.
7. Stir in the feta cheese along with the fresh dill.

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