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Spanakorizo (Greek Spinach & Rice)

A simple, nourishing Greek classic that practically cooks itself. Unlike risotto, no constant stirring needed — just wholesome spinach and rice simmered in olive oil, ready in 30 minutes. A heart-healthy weeknight winner.
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Servings: 2 people
Calories: 330
Ingredients Method Notes

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

Method
 

  1. Heat the olive oil in a medium saucepan over low to medium heat.
  2. Add the onion and garlic, sautéing gently until softened and translucent — about 5 minutes.
  3. 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.
  4. Add the stock and bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the rice is almost tender.
  5. 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.
  6. Season with freshly cracked black pepper and chili flakes if desired.
  7. Serve warm, with a squeeze of lemon for brightness.

Notes

Nutrition (per serve)
Calories: 330 kcal
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.