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Vegetarian, European

Spanakorizo with feta

Spanakorizo is a Greek lemony spinach rice topped with crumbled feta, serving 4 in 40 minutes. It's very easy to make and costs about €1.90 per serving. The key to getting it right is adding the lemon off the heat, at the very end, so it keeps its fresh flavor.

Tonight, something simple and all green, a lemony spanakorizo topped with feta.

Spanakorizo with feta
Total time
40 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall
The kids
They generally like it

Spanakorizo is rice that takes on the color and flavor of spinach, loosened with broth and brightened with lemon at the end. The cold feta melting slightly on top brings the saltiness the dish needs, and the dill adds that herbal freshness you instantly associate with Greek cooking. The result is soft, fragrant, never heavy.

It's an obvious weeknight dish, quick and made almost entirely of vegetables, perfect when you want to eat light without giving up flavor. Kids tend to like it too, especially if you keep the feta on the side for anyone who'd rather skip it. Mon Chou likes to suggest it in spring or fall, when fresh spinach is at its best and cheapest.

The ingredients

4 people

Pantry

  • Long grain riceoften in the pantry 250 g
  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 800 g
  • Spring onions 1 bunch
  • Dill 8 sprigs
  • Lemon 2

Dairy

  • Feta 200 g

Allergens Lactose

The step by step recipe

  1. Wash the spinach, trim the stems, and roughly chop the leaves. Thinly slice the spring onions.

    Wash the spinach in two changes of water, sand likes to hide in the leaves.

  2. Sauté the onions in the oil, add the spinach, and let it wilt down, stirring now and then.

    It releases a lot of water, leave the lid off so it can evaporate.

  3. Add the rice, stir for 1 minute to coat it in oil, then pour in the hot broth.

    Rice that looks glossy before the liquid goes in holds its shape better.

  4. Cover and cook over low heat until the rice has absorbed all the liquid. 18 min

    Don't lift the lid while it cooks, the trapped steam finishes the job.

  5. Off the heat, stir in the dill, the lemon juice, and pepper, then serve topped with crumbled feta.

    Let it rest covered for 5 minutes, the rice turns even softer.

Our tips to get it right

  • Pick a long grain rice that stays separate, like basmati or parboiled rice, it holds up better than round rice.
  • Taste your broth before adding it, if it's already salty, go easy on the pinch of salt in the recipe.
  • Crumble the feta at the last moment and serve it on the side rather than mixed in, so everyone can add as much as they like.

The variations

  • Swap fresh spinach for frozen spinach that's been thawed and well drained, the result is nearly as good and faster to make.
  • For a richer version, top each plate with a poached egg right before serving.
  • For kids who aren't fans of dill, use flat leaf parsley instead, it's milder and more familiar.

What to serve it with

  • Plain Greek yogurt on the side
  • Warm pita bread
  • Cold lemon water

Storage

Spanakorizo keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well since the rice turns mushy as it thaws. Reheat it in a skillet with a splash of water or broth to bring back its softness.

Questions about this dish

Can you make spanakorizo ahead of time?

You can make it a few hours ahead and reheat it gently before serving. Add the lemon and feta only right before serving so they stay fresh.

What's the best rice to use for spanakorizo?

A long grain rice like basmati or parboiled rice works better than round rice. It absorbs the broth well without turning sticky.

Can you use frozen spinach instead of fresh?

Yes, use frozen spinach that's thawed and well drained, in a slightly smaller amount since it's more concentrated. The spinach will need less cooking time.

Why add the lemon only at the end?

Cooked too long, lemon juice turns bitter and dulls the green color of the spinach. Adding it off the heat keeps the dish's fresh flavor and bright color.

How long does it take to make a spanakorizo with feta?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a spanakorizo with feta?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spanakorizo with feta cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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