Greek spanakorizo — rice with spinach, lemon and dill

Spanakorizo is one of the most beloved dishes of Greek cuisine: rice cooked with fresh spinach, extra virgin olive oil and a touch of lemon that gives it freshness. It is entirely plant-based, rich in iron and vitamin C, and is usually served with a piece of feta and bread.

Ingredients (for 4 servings):

• 250 g medium-grain rice
• 500 g fresh spinach (or 300 g frozen spinach, thawed and well squeezed)
• 1 large onion, thinly sliced
• 2 garlic cloves, crushed
• 5 tablespoons extra virgin olive oil
• juice of 1–2 lemons
• 1 bunch fresh dill (or mint), finely chopped
• 750 ml hot vegetable stock (or boiling water)
• salt and black pepper to taste
• feta cheese for serving (optional)

Preparation steps:

1. Wash the rice and spinach under cold water; if using frozen spinach, make sure to squeeze it well.
2. In a deep pot, heat the olive oil over medium heat and sauté the onion until softened, about 5 minutes. Add the garlic and sauté for 1 more minute, without burning it.
3. Add the spinach little by little, stirring until it wilts and loses its volume, 3–4 minutes.
4. Add the rice and stir well so the grains are coated in oil, about 2 minutes.
5. Pour in the hot vegetable stock, season with salt and pepper, cover with a lid and let it simmer over low heat for 18–20 minutes, until the rice is tender and the liquid is fully absorbed.
6. Remove the pot from the heat, add the lemon juice and fresh dill, stir gently and let it rest for 5 minutes with the lid on.
7. Serve warm, with a drizzle of olive oil on top and pieces of feta if desired.

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 4