If you’ve never made spanakorizo, you’re in for a pleasant surprise. This humble Greek dish, spinach and rice simmered gently in olive oil with onion and garlic, is one of those recipes that delivers far more than the sum of its parts. It’s simple, it’s satisfying, and it comes together in under 30 minutes with almost no effort.
Unlike risotto, which demands your constant attention at the stove, spanakorizo is wonderfully forgiving. Add your ingredients, give it an occasional stir, and let it quietly do its thing. The result is a creamy, deeply flavoured dish that feels like proper home cooking, because in Greece, that’s exactly what it is.
Spanakorizo has been a staple of Greek family kitchens for generations. It belongs to a category of Greek vegetable dishes known as ladera, meaning cooked in olive oil, and like all great simple food, the magic is in the quality of ingredients and the patience to let flavours develop. In Greek homes it’s often finished with a squeeze of lemon and eaten warm, sometimes alongside grilled fish or meat, and just as happily on its own.
What makes this version particularly special is the optional spice base, a pinch each of cinnamon, allspice and nutmeg added when the rice is toasting. You won’t necessarily be able to put your finger on it, but these three spices are the quiet secret behind that unmistakable warmth of Greek home cooking. Don’t be tempted to skip them.
Why it’s good for your heart
Spanakorizo ticks a lot of boxes from a heart health perspective. Spinach is one of the most nutrient-dense vegetables you can eat, loaded with fibre, potassium, vitamins A and K, and antioxidants that help reduce inflammation and support healthy blood pressure. Olive oil, the foundation of the Mediterranean diet, provides healthy monounsaturated fats that support good cholesterol levels. The tomato paste adds lycopene, a powerful antioxidant strongly linked to heart health, while the warming spices bring their own anti-inflammatory benefits. Using low-sodium stock keeps the salt content firmly in check.
At around 330 calories per serve with 9g of fibre, it’s a meal that genuinely nourishes without weighing you down.
How to serve it
Spanakorizo is delicious on its own as a light vegetarian main, a squeeze of lemon over the top is all it really needs. For a more substantial meal, serve it alongside a grilled lean chicken breast, which pairs beautifully and adds a good hit of protein without changing the character of the dish. If you want to eat it the way Greeks often do at home, a small crumble of low-fat feta over the top adds a salty, creamy contrast that is very hard to resist.
However you serve it, this is the kind of dish that earns a permanent place in your weekly rotation. Quick enough for a weeknight, good enough to share.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion red or white, finely chopped
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 100 g arborio rice
- 1½ cups low-sodium vegetable or chicken stock
- 600 g baby spinach leaves
- Freshly ground black pepper to taste
- Pinch of chili flakes optional
- Lemon wedge to serve (optional)
- Optional — for authentic Greek home-cooked flavour:
- Pinch of ground cinnamon
- Pinch of ground allspice
- Pinch of nutmeg freshly grated if possible
Instructions
- Heat the olive oil in a medium saucepan over low to medium heat.
- Add the onion and garlic, sautéing gently until softened and translucent — about 5 minutes.
- Stir in the arborio rice and tomato paste, cooking for 1–2 minutes until the rice is well coated. If using, add the cinnamon, allspice and nutmeg now.
- Add the stock and bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the rice is almost tender.
- Add the spinach in batches, stirring to wilt. Once all the spinach is added, cook uncovered for a further 10 minutes until the rice is soft and creamy.
- Season with freshly cracked black pepper and chili flakes if desired.
- Serve warm, with a squeeze of lemon for brightness.
Notes
Protein: 9g
Carbohydrates: 43g
Fat: 12g
Saturated Fat: 1.5g
Fibre: 9g
Sodium: 240mg Serve on its own as a light vegetarian main or alongside a
grilled lean chicken breast for extra protein. For authentic Greek home-cooked flavour, add a pinch each of
cinnamon, allspice and nutmeg when toasting the rice — subtle
warmth you won’t quite put your finger on but won’t want to skip. Leftovers keep well in the fridge for up to 2 days.
Reheat with a splash of water to loosen.
