Spanakorizo is a classic Greek dish that brings together two of Greece’s most beloved ingredients: spinach and rice. It’s not only ridiculously tasty but also super healthy, fitting perfectly into the Mediterranean diet’s love for plant-based eats.

Speaking of the Mediterranean diet, it’s all about enjoying the traditional foods from the Mediterranean region. It’s hailed as one of the healthiest eating styles. Studies link it to lower risks of heart disease, cancer, and all sorts of chronic ailments.

So, why does spanakorizo rock the Mediterranean diet? Well, it’s all about the wholesome ingredients packed with nutrients. Spinach, the true star of spanakorizo, is a vitamin powerhouse. It is loaded with A, C, K, and folate, plus iron, calcium, and potassium.

Imagine a vibrant mix of spinach, rice, onions, and a delightful assortment of herbs. Everything cozies up in a pot until the rice turns tender. The flavors meld together, creating this Greek risotto-like magic. And the result? Well, it’s that kind of dish that puts a big smile on your face. It gives you a happy tummy in your belly.

This recipe can be adjusted to suit your preferences. You can add more herbs. Alternatively, change them out with others like parsley or mint. You can also add some feta cheese to make it even more creamy and indulgent. It’s vegan if you skip the optional feta.

By the way, there are a couple of variations I’m familiar with. The spring version is all about loads of green onions. It features zesty lemon and a good kick of dill. This is something my mom used to make quite often. And then there’s the summer variation, making the most of fresh tomatoes plucked right from the vine. Both are absolutely delicious in their own way.

Today I’ll be doing the spring version of Spanakorizo.

SPANAKORIZO

• 1/4 cup olive oil, plus more for drizzling
• 1 large onion, diced but not too small
• 3 garlic cloves, minced
• 1 bunch green onions, chopped
• 1 cup long grain rice.
• 4 cups vegetable stock
• 1 lb fresh spinach, trimmed
• 1/2 bunch dill, chopped
• zest of lemon, two if you like it more lemon forward
• juice of 1/2 lemon
• Freshly ground black pepper

First things first, make sure you give your spinach a good wash.

Heat up some olive oil in a pan and toss in the onion and the white part of the scallions. Give them a couple of minutes to soften up a bit. Then, it’s time to add the garlic and let it cook for about 30 seconds more. That garlicky aroma is just wow!

Next up, the rice takes the stage. Add it to the pan. Let it toast for a good 2 minutes. Stir often to make sure it gets toasted a bit. Now, here comes the fun part. Pour in a cup of stock and let it simmer away, giving it a nice stir. When most of the liquid is absorbed, go ahead and add another cup of stock. Repeat this process until you’ve used up all the stock. It usually takes around 12 minutes, so keep an eye on it.

Once that’s done, it’s time to bring in the spinach. Toss it in the pan. Let it cook for about 4 minutes until it wilts down and becomes all gorgeous. Now, here’s a crucial step: test the rice to see if it’s done. If it needs a bit more time, simply cover it up. Reduce the heat. Let it simmer for a few more minutes.

Once the rice reaches its perfect state of tenderness, it’s time to bring on the flavors. Squeeze in some lemon juice. Grate in some lemon zest. Sprinkle in some dill. Toss in the remaining green onions. Oh, and don’t forget to drizzle some more olive oil on top. Now, take a deep breath and soak in that incredible aroma. Your spanakorizo is ready to be devoured!

Once it’s all said and done, you have the flexibility to serve spanakorizo either hot or at room temperature. It’s incredibly versatile, making it a fantastic side dish or even a satisfying main course. And here’s a pro tip: pairing it with some crusty fresh bread takes it to a whole new level. A delightful Greek salad also enhances its deliciousness.

You can store any extra spanakorizo in the fridge for several days. When hunger strikes again, simply reheat it, and voila! It’s ready to enjoy all over again. Go ahead and savor this dish at your own pace. You’ve got tasty leftovers waiting for you whenever you need them.

OPA!