Spinach and Rice (Spanakorizo)

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

Yield: 4 servings

Featured Ingredients

Dill weed is a popular herb that gives dishes a bright, tasty flavor. It’s popular in Scandinavia and Eastern Europe, and commonly used... Size Options
$4.49 Glass jar, 1/2 cup (wt. 0.7 oz)
The rich forest green color of dried parsley, along with its mild, sweet flavor, makes it the ideal herb for garnishing. Shake dried... Size Options
$3.49 Glass jar, 1/2 cup (wt. 0.3 oz)

Spinach and Rice (Spanakorizo) Recipe

  • 1/3 cup olive oil
  • 2 onions, chopped
  • 2 pounds fresh spinach, rinsed and destemmed
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • to taste, salt and pepper
  • 1/2 cup uncooked white rice
  • Feta cheese, crumbled, optional garnish
  • freshly squeezed lemon juice, optional garnish
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Preparation Instructions

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.

Yield: 4 servings
Helpful Hints

You can use frozen, chopped spinach instead of fresh.


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1 Comment

Kathy W

I love this dish topped with lemon and feta cheese! You can view more recipes like this from my mom in 'From our Hearts to Your Table...Favorite Recipes from a Greek American Family'. You can view the info at www.acupfuloflove.com