Spanakorizo | Lemon & Dill Version
I grew up eating spanakorizo one way, with tomato. That was the version on our table, the one I associated with comfort, with childhood, with big spoonfuls straight from the pot.
But this, the lemon version, deserves just as much love.
Bright, fragrant, and rich with olive oil and dill, this spanakorizo feels lighter in colour but not in flavour. It’s vibrant. Fresh. And deeply satisfying in its own way.
Where the tomato version leans warm and hearty, this one leans zesty and herbaceous. The lemon lifts the spinach, the dill perfumes the whole dish, and the olive oil brings it all together with that unmistakable Greek generosity.
A Lenten Staple
Spanakorizo is one of those dishes that shines during Lent. Like many Lenten recipes, it’s rich in olive oil, not by accident. Without meat or dairy, olive oil becomes the body of the dish. It adds flavour, depth, and the calories needed to make simple ingredients truly satisfying.
Spinach, rice, olive oil, lemon. That’s the magic.
But beyond Lent, this dish is beautifully versatile. It can stand proudly as a main, served with olives and bread on the side, or it can sit next to grilled fish, roasted lamb, or baked chicken any time of year.
It’s humble food that adapts.
SPANAKORIZO | The Lemon Version
Mary PolitisIngredients
- 3 bunches English spinach washed and roughly chopped (or 500g frozen spinach)
- 1 whole onion sliced
- 1 clove garlic sliced (optional)
- ⅓ cup extra virgin olive oil
- 1 vegetable stock cube optional
- ½ bunch fresh dill chopped
- 1 cup rice medium grain works best
- 1½ cups water plus more if needed
- Juice of 2 lemons
- Salt and pepper to taste
Instructions
- In a pot or deep pan over medium-high heat, combine the olive oil, onion, and garlic. Sauté for about 2 minutes until softened and fragrant.
- Add the spinach along with a small splash of water. Cover and allow it to wilt down completely.
- Once wilted, add the dill, stock cube (if using), 1 cup of water, and the lemon juice. Pour in the rice along with the remaining 1½ cups of water. Season with salt and pepper.
- Simmer on medium heat with the lid on for 15–20 minutes, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot. Add a little more water if needed.
- Once the rice is cooked and the mixture has thickened, taste and adjust seasoning. Add extra dill if you like.
- If you enjoy your spanakorizo saucy, serve immediately.
- If you prefer it more like pilafi, turn the heat off, cover with the lid fully on, and allow it to sit for 10–15 minutes. It will absorb more liquid and settle into a thicker, softer consistency.
Absolutely delicious 😍 such an easy and yummy recipe! Added lentils to mine for a good fasting meal!
Delicious!!
Such an easy and yummy recipe!
Added lentils to mine to make it substantial for fasting.
Sooo delicious and satisfying!!