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This vibrant Spanakorizo has been a staple in my kitchen ever since I discovered the magic of Greek cuisine. The combination of fresh spinach and aromatic rice creates a dish that's both comforting and refreshing at once.
I first made this dish during a cold winter evening when I was craving something green yet comforting. The way the spinach melts into the rice created such a luxurious texture that it's now requested at every family gathering.
Ingredients
- Olive oil: Provides the authentic Mediterranean base and richness
- Scallions and onions: Deliver sweet aromatic foundation
- Garlic: Adds depth and pungency crucial for authentic flavor
- Arborio rice: Creates the perfect creamy texture while maintaining structure
- Fresh baby spinach: Brings vibrant color and nutrition
- Fresh herbs (parsley, dill, and mint): Offer brightness and authentic Greek flavor
- Warm broth: Ensures even cooking and proper absorption
- Sea salt: Enhances all flavors without overpowering
- Black pepper: Adds gentle heat and dimension
- Lemon zest and juice: Provide essential brightness and acidity
Step-by-Step Instructions
- Sauté the aromatics:
- Heat olive oil in a wide saucepan over medium heat. Add onions, scallions, and garlic, cooking for 3-4 minutes until they become translucent and fragrant but not browned. This foundational step builds the flavor base for the entire dish.
- Toast the rice:
- Add arborio rice to the aromatic mixture and continue sautéing for 2-3 minutes while stirring constantly with a wooden spoon. The rice should become slightly translucent around the edges which indicates it's properly toasted and ready to absorb flavors.
- Incorporate the spinach:
- Add fresh spinach gradually in handfuls, allowing each addition to wilt slightly before adding more. This process takes 4-5 minutes and prevents the spinach from releasing too much water at once. The volume will dramatically reduce as it wilts.
- Add herbs and seasonings:
- Stir in the fresh herbs (parsley, mint, and dill) along with salt and pepper. The herbs should be just mixed through, not cooked extensively, to preserve their bright flavors and colors.
- Simmer to perfection:
- Pour in the warm broth and stir gently to combine all ingredients. Lower the heat, cover with a lid, and allow to simmer for 15 minutes. The rice will puff up and absorb most but not all of the liquid leaving a slightly saucy consistency.
- Finish with citrus:
- Remove from heat and stir in lemon zest and juice. Taste and adjust seasoning with additional salt and pepper if needed. The lemon brightens all the flavors and brings the dish together.
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The fresh herbs are what truly elevate this dish from simple to spectacular. I remember serving this at a family gathering where my Greek grandmother tasted it and gave me the ultimate compliment saying it reminded her of her mother's cooking. That moment cemented this recipe as a treasured part of our family's culinary tradition.
Authentic Greek Connection
Spanakorizo holds a special place in Greek cuisine as a prime example of "ladera" dishes—those cooked with olive oil. Traditionally eaten during Lent when Greeks abstain from meat, it demonstrates how simple plant-based ingredients can create incredibly satisfying meals. The balance of rice and greens reflects the Mediterranean diet's emphasis on moderation and nutritional harmony.
Make It Your Own
The basic spanakorizo recipe welcomes personalization. Some regions add tomatoes for a slightly different flavor profile while others might include pine nuts for texture. For a protein boost consider serving with a fried egg on top, which is a common variation especially for breakfast. The dish can also be enriched with crumbled feta cheese added after cooking for a more indulgent version, though this is a modern adaptation.
Serving Suggestions
Spanakorizo shines as a main dish accompanied by a simple Greek salad and crusty bread. It also makes an excellent side dish alongside grilled fish or lamb for non-vegetarian meals. For an authentic Greek meal experience, serve it with tzatziki or plain Greek yogurt on the side to add creaminess that beautifully complements the lemony rice. A glass of crisp white wine like Assyrtiko completes the Mediterranean dining experience.
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Spanakorizo is simple yet nuanced and embodies the warmth of Greek cooking. Make this recipe part of your own family's traditions.
Frequently Asked Questions
- → Can I use regular rice instead of arborio rice?
While arborio rice creates the creamiest texture for authentic spanakorizo, you can substitute medium-grain rice or even long-grain rice in a pinch. The final dish may be less creamy, but will still have delicious flavor. If using non-arborio varieties, you might need to adjust cooking time and liquid amounts slightly.
- → Is spanakorizo meant to be soupy?
Yes, authentic spanakorizo should have a somewhat saucy consistency, not dry like typical rice dishes. The broth should be mostly absorbed but the dish should remain moist and creamy. This texture is part of its traditional appeal and makes it perfect for sopping up with bread.
- → Can I make spanakorizo ahead of time?
Spanakorizo can be made ahead and reheated, though it's best enjoyed fresh. If preparing in advance, store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth and stir frequently to restore moisture. Add fresh lemon juice just before serving to brighten the flavors.
- → What herbs work best in this dish?
Traditional spanakorizo uses a combination of fresh dill, parsley, and sometimes mint. Dill particularly complements the spinach and lemon flavors. If you don't have all three herbs, using just one or two is perfectly acceptable. Fresh herbs are strongly preferred over dried for their vibrant flavor in this dish.
- → What can I serve with spanakorizo?
Spanakorizo works well as both a main dish or side. As a main, serve with crusty bread and feta cheese. As a side, it pairs beautifully with grilled fish, roasted chicken, or lamb. A Greek salad makes an excellent accompaniment regardless of how you're serving it. Traditional Greek meals might include olives and tzatziki on the side as well.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be substituted in a pinch. Thaw completely and squeeze out excess water before adding to the pot. You'll need approximately 10 ounces of frozen spinach to replace 1 pound of fresh. The flavor will be slightly different, but still delicious. Fresh spinach provides better texture and brighter flavor if available.