Greek Spinach & Rice Recipe

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 pound (16 ounces) baby spinach
• 3/4 cup Arborio rice, rinsed
• 2 cups chicken broth
• 1/4 cup fresh dill, minced
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese

Wilt the Spinach

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook for ~5-7 minutes, until soft and translucent.

Add the spinach to the pot one large handful at a time. It will look like a ridiculous amount of spinach. Stir each addition until it wilts down significantly before adding the next. Continue this process until all of the spinach has been added and has cooked down into a fraction of its original volume.

Cook the Rice

Add the rinsed Arborio rice to the wilted spinach and stir for about a minute, until the grains are coated in the oil and are lightly toasted.

Pour in the chicken broth and add the kosher salt and black pepper. Stir everything together and bring the liquid to a boil.

Once it’s boiling, reduce the heat to low, cover the pot tightly, and let it simmer for ~18-20 minutes. Do not lift the lid during this time; you need the trapped steam to cook the rice properly.

Finish with Fresh Flavors

After 20 minutes, the rice should be tender and should have absorbed most of the liquid. The final dish should be moist and saucy, not dry.

Remove the pot from the heat. Stir in the fresh dill and the lemon juice. Finally, gently fold in the crumbled feta cheese.

Taste and adjust the seasoning if needed. Serve immediately. The rice will continue to absorb liquid as it sits, so it is best enjoyed right away.

Greek Spinach & Rice

This dish, called spanakorizo, is a classic Greek comfort food that transforms an enormous amount of spinach into a savory, saucy rice pilaf. The key is to wilt the spinach in batches, as a full pound will seem impossibly large at first. Finishing the dish off the heat with a generous amount of fresh dill and lemon juice is what gives it its signature bright, fresh flavor.

Prep Time10 minutes mins

Active Time30 minutes mins

Total Time40 minutes mins

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Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion finely chopped
• 1 pound 16 ounces baby spinach
• 3/4 cup Arborio rice rinsed
• 2 cups chicken broth
• 1/4 cup fresh dill minced
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese

Instructions

• Heat the olive oil in a large pot over medium-high heat.
• Add the onion and cook for 5-7 minutes until soft and translucent.
• Add the spinach gradually in handfuls, stirring until wilted before adding more.
• Add the rinsed Arborio rice and stir for 1 minute until coated and lightly toasted.
• Pour in the chicken broth, salt, and pepper. Stir to combine.
• Bring to a boil, then reduce heat to low, cover tightly and simmer for 18-20 minutes without lifting the lid.
• Remove from heat when rice is tender and most liquid is absorbed.
• Stir in the dill and lemon juice.
• Gently fold in the crumbled feta cheese.
• Serve immediately while hot and saucy.

Notes

The rice will continue absorbing liquid as it sits, so this dish is best enjoyed right after cooking.