Spinach and Rice (Spanakorizo) Recipe - Allrecipes.com
Spinach and Rice (Spanakorizo) Recipe
  • READY IN 50 mins

Spinach and Rice (Spanakorizo)

Recipe by  

"This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2009

As a Greek-American family, we eat this often, especially during lent and as a main dish. To improve the cooking method given, try this: saute rice along with onion add minced fresh garlic too, then add boiling water, cover and simmer for about 10 minutes, then add spinach and tomato sauce, fresh parsley, fresh dill,salt and pepper. Cooked COVERED on low heat and add fresh lemon juice when it's done cooking. Beside the cooking directions, this recipe is authentic.

 
Most Helpful Critical Review
Feb 17, 2007

In Greece spanakorizo is a main dish, not a side - all the better to enjoy more of this healthy, delicious dish! fresh dill is essential to the recipe however - so much better than dried. Also, 1tbsp tomato paste is preferred in my family to tomato sauce -- you don't want the dish to be too tomato-y. Otherwise this recipe is spot-on.

 
Feb 05, 2006

This is a really good basic recipe. I normally add some garlic, use chicken broth instead of the water, chopped tomatoes instead of tomato sauce and omit the dill (not to fond of dill). I also add a bit of cumin and cinnamon for flavour. Last time I made it with bulgur instead of rice and it turned out great. Definitely serve with lemon and feta cheese.

 
Nov 08, 2006

Okay---the FLAVOR on this is GREAT, but the cooking directions seem wrongWRONGwrong!!! I cooked this for nearly 40 minutes uncovered and the rice was still crispy and uncooked! I think if you cooked this for 25 minutes COVERED, it would come out perfect! As I said, the FLAVOR is great. Don't leave out the lemon. I used parm instead of feta. I will definitely make this again---with the LID ON... ;-)

 
Aug 12, 2006

Being Greek, I have cooked many Greek dishes & pastrys. This is a wonderful dish. I took the advise of the other reviewers and increased the water (to 3 cups) and added 3/4 cup of rice instead of 1/2. I had to increase the cooking time to 50 minutes (along with adding 1/4 cup of water twice in 10 minute increments for the last 20 minutes of simmer time)in order to get the rice cooked but it was well worth it! A nice side dish with chicken. Topped with feta and lemon juice totally make this dish outstanding! Thanks Kathy!

 
Nov 30, 2009

This is a very tasty recipe and makes an excellent side dish for Greek Chicken or any grilled shrimp. However after making it several times there are a couple of things that should be mentioned. First, if you use 2 pounds of fresh spinach, you need a BIG pot to cook the spinach down in. Once the spinach wilts it will be one tenth of the volume it started at. But it takes a big pot told hold the fresh spinach for the first minute. Of course using thawed frozen spinach solved this problem. Second, I know of no rice dish that is cooked uncovered. I cover mine and cook it for 20 minutes and then for 5 minutes more uncovered until it is thick and creamy. Third, I like to add the rice when I add the spinach. Allows the rice to soak up some of the flavor of the oil and onion. Fourth, I sometimes add a couple of cloves of minced garlic during the last minute of cooking the onion. I depends on what I am serving the dish with and if I want the hint of garlic or not. Fifth, once the dish is done add 1 table spoon of lemon juice to the pot and stir it in. This is absolutely mandatory. Lastly, once you have plated up the dish, sprinkle a tablespoon of feta cheese on top of each serving. The salty, creamy kick the feta adds makes the dish seem complete.

 
Mar 05, 2007

holy spinach leaves, Popeye! This is a super good way to increase your spinach intake and it actually tastes yummy. It was easy to make too - I had prewashed spinach that I needed to get rid of and the prep time was pretty quick. Next time I am going to cut the olive oil to 1/4 cup, but the feta cheese is a must-have! They make reduced fat feta cheese and you can hardly tell the difference. OPA

 
Jun 02, 2007

Lemon and feta a must - dont rate it until you've done it right.. Not a huge spinach fan so we only added defrosed 10 oz the first time and 20 oz of packaged Frozen Spinach the second. I liked best with the 10 oz. We've also tried vegtable & beef broth to substitute water and diced tomatoes instead of sauce - a little garlic on occasion. We make a double batch at least once a month. DELICIOUS - the only way I can get greens into my hubby willingly. My Toddlers LOVE!

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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