Spanakorizo – Greek Spinach Rice

Post may contain affiliate links. For more information, check my disclosure

Thank you Tenderstem® for sponsoring this recipe!

My mother used to cook this delicious spanakorizo (which translates as ‘spinach rice’) whenever I was feeling poorly as a child and I loved it – total comfort food heaven! know it sounds like a strange choice for a kid favourite… spinach and rice?

Trust me on this, make this recipe it will quickly become one of your favourites as well.

I gave my mum’s recipe a twist by adding Tenderstem® broccoli along with the traditional ingredients of spinach, spring onions, rice, parsley, dill and lemon juice.

Delicious Spanakorizo

In Greece, Spanakorizo recipe contains a lot of olive oil and the texture of the dish can be resemble Italian risotto when made with short grain rice, like Arborio.

I prefer to use medium or long grain rice which retains more texture and is less creamy – it is also easier to cook and requires less attention than risotto rice.

This Greek spinach rice is naturally vegan and gluten free.  If you like you can sprinkle the dish with some crumbled feta cheese which would then make it vegetarian.

How to Make Greek Spinach Rice

OPTIONAL First prepare the Frozen Tenderstem® by either roasting  it for seven minutes or boiling it for only two. Keep a few stems to serve on top of your risotto and roughly chop the rest.

Heat a tablespoon of olive oil in a large pan. Add the chopped spring onions and half of your chopped herbs. Cook over medium heat, stirring, for five minutes.

Add the chopped spinach, salt and chopped Tenderstem® and cook until the spinach wilts, only for a minute or two.

Stir in the rice and add the vegetable stock and lemon juice. Bring to a simmer and cover the pan. Cook for 10 minutes over low heat then give the rice a stir – you might need to add a bit more hot stock.

After a further 5-7 minutes the rice should have absorbed all of the liquid. Take off the heat but keep the pan covered if the rice is still a bit too al dente – the steam from the pan will cook it further.

When the rice is done to your liking, stir in the remaining herbs and check the seasoning. You might want to add more lemon juice (in Greece you add A LOT of lemon juice).

Transfer the rice onto a platter and arrange the Tenderstem® over it. Sprinkle with the feta cheese, if using, and add fresh lemon zest and a scattering of fresh herbs.

Serving Suggestions

This risotto can be served as a side dish with any number of meat, chicken or fish dishes. It is also great on its own – I love it simply served with some feta cheese or with a poached egg for a healthy lunch.

More Greek Recipes to Try

• Slow cooker Greek lamb kleftiko with potatoes
• Kokinisto – Greek Beef stew in tomato sauce
• Greek orzo pasta salad with tomatoes and feta
• Sheet pan Greek bifteki with potatoes