You can’t have too many great rice recipes in the repertoire, and this Greek Spinach Rice truly is a great recipe. If you’ve never had it before, I highly recommend you give it a try as soon as possible, and I think there’s a very good chance it goes into the regular rotation. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8368805/greek-spinach-rice-spanakorizo/

To become a Member of Food Wishes, and read Chef John’s in-depth article about Greek Spinach Rice, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/

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47 COMMENTS

  1. Chef John, thank you…I am plating up this rice dish now and it is supremely delicious..I served it with your Greek beef stew recipe…YUMMIEE

  2. I've made this several times now, I highly recommend it to! My girlfriend demands it. It's so much more flavorful and "healthy"-seeming (despite the olive oil) than you would expect. I often eat it just with some nice feta, Crystal hot sauce, and the recommended lemon juice.

    The process of preparing it is half the reason to make it as well. If you have some nice, fresh herbs, your kitchen and your hands will smell wonderful.

  3. Greek tip: Try to do the same dish with chopped cabbage and leek, instead of spinach. But try to simmer on the pan also the cabbage and leek. Maybe even simmer them in the pan to get soft and then add the rice. It tastes even better than spinach rice. We Greeks call it as it it s Cabbageleek rice

  4. This was very close, but not quite there. The rice is too much here, the original recipe is much more spinach forward, usually 1.5-2 Kg spinach, and a couple small cups of rice (by small cups I mean the ones we use for greek coffee). Additionally, some regions use tomato paste, and/or a little bit of tomato juice, or diced up tomatoes. Mint is also not that popular in this specific dish, although it is very traditional and you could easily find people using it regularly in all shorts of dishes and drinks. The main tastes here should be the dill and the scallions (and a bit of garlic if you are like me and cant cook without it). Take 2 Kg fresh spinach, saute until i cooks down about halfway, take it out the pot, put in 2 greek coffee cups of rice and some scallions, saute a bit, add water, spices, the spinach, and some tomato byproduct if you want, and simmer gently until the rice is cooked through, but without turning the spinach into mush. It's great to see more people interested in the everyday food culture of other nations, and not just their famous, and/or signature dishes. Spanakorizo is such a peasant food, and has great significance in the day-to-day life of a greek. Similarly with Gemista (rice stuffed tomatoes, bell peppers, zuchinni, etc.), Fasolada (white bean stew/soup), Fakes (lentil stew/soup), etc. Great stuff Chef John! I'm looking forward to more regional everyday foods, from all around the world!

  5. One of the easiest and most common dishes in Greece. I love it with a fried egg on top and a big chunk of feta on the side, that was what my mother used to do to complete it. Mint is an interesting addition, never tried it before. Thanks for sharing.

  6. I made this last night and it was absolutely delicious, despite the fact that I did it all wrong, with leftover rice, fresh spinach dried dill, and so on. The combination was excellent, and I will definitely make it again. The right way maybe next time.

  7. OK I give up. This is like the third or fourth video in which Chef John says "Around the outside…. around the outside, around the outside". Why does he say this like that? Seems I'm missing a reference or a joke or something.

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