Food Recipes Dinner Rice Dishes Spanakorizo 4.5 (4) 3 Reviews Spinach, lemon, garlic, and herbs flavor this cozy Greek rice dish. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Updated on April 17, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 30 mins Total Time: 1 hr 15 mins Servings: 4 Jump to recipe For this traditional Greek side, medium-grain rice is cooked with sautéed scallions, spinach, and garlic until tender and flavorful.Fresh dill, mint, lemon juice, and butter are stirred in at the end for bright, herbaceous richness.Crumbled feta, lemon zest, and more herbs top the dish, adding tangy contrast and a vibrant finish. Spanakorizo is a traditional Greek rice dish made with spinach, lemon, herbs, and garlic. The simple ingredients, quick preparation, and outstanding flavor make it easy to come back to again and again. Be sure to use medium-grain rice — it doesn’t stick together but still feels creamy and luscious, especially when combined with the silky spinach. The bright herbs added along with the lemon juice at the end bring everything forward, while salty, briny feta makes for an even more satisfying bite. Serve Spanakorizo as a vegetarian main or as a side to other Greek dishes, such as grilled fish, chicken, or meatballs. 7 Food and Drink Rules Greeks Live By, According to a Local What does Spanakorizo mean? In Greek, “spanáki” means spinach and “rýzi” means rice, so the name of this dish translates to spinach rice. Why rinse and soak rice Rinsing rice removes excess starch, which prevents it from clumping and sticking together when cooked. Soaking rice softens it slightly by allowing the grains to absorb some of the water, speeding up the cooking process and ensuring a tender result. Why use medium-grain rice Because spinach emits a lot of liquid, it’s important to use a rice that turns creamy, not mushy, when making Spanakorizo. A medium-grain rice, such as arborio rice (also used for risotto), will produce the correct texture. Paella rice, sometimes called Bomba rice, also works for this recipe. Notes from the Food & Wine Test Kitchen Don’t peek at your rice while it is cooking or while still covered off the heat. You need the heat and steam to stay in the pot for evenly cooked grains. This recipe was developed by Marianne Williams; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1 cup medium-grain rice, such as arborio or Bomba rice 1 bunch scallions (about 6), divided 1/4 cup extra-virgin olive oil 10 ounces fresh baby spinach (about 9 cups) 1 tablespoon finely chopped garlic 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 1/2 cups water 3 tablespoons chopped fresh dill 2 tablespoons chopped fresh mint 2 tablespoons unsalted butter, cubed 1/2 teaspoon grated lemon zest, plus 3 tablespoons fresh juice (from 1 medium lemon), divided 2 ounces feta cheese, crumbled (about 1/2 cup) Fresh dill fronds Fresh small mint leaves Directions Place rice in a large bowl and cover with cold water. Agitate using your hand to release excess starch; drain. Repeat process 4 to 5 times until water is mostly clear. Drain and cover with cold water. Let soak at room temperature, uncovered, for 20 minutes. Drain rice well and set aside. While rice is soaking, thinly slice white and light green parts of scallions; set aside. Thinly slice dark green parts of scallions to equal 1/4 cup; place in a small bowl. Cover using a damp paper towel and set aside until ready to serve. Reserve remaining dark green parts of scallion for another use. Heat oil in a medium Dutch oven over medium-high. Add reserved sliced white and light green parts of scallions; cook, stirring occasionally, until softened, about 2 minutes. Add spinach, garlic, salt, and pepper; cook, stirring constantly, until spinach is wilted, about 2 minutes. Add drained rice; cook, stirring constantly, until rice is well coated in oil, about 2 minutes. Add 1 1/2 cups water; bring to a boil over high. Reduce heat to maintain a simmer; cover and cook, undisturbed, for 18 minutes. Remove from heat and let stand, covered, for 10 minutes. Remove lid from Dutch oven and stir in dill, mint, butter, and lemon juice. Transfer to individual plates or a platter; top with feta, reserved dark green parts of scallions, lemon zest, dill fronds, and mint leaves. Serve immediately. Make ahead This is best served immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.