Spanakorizo is a simple rice dish originating in Greece, but it tastes as elegant as a risotto and contains far less saturated fat. While it’s often served as a main course, I love using it to accompany grilled meat.
What is Spanakorizo?
Spanakorizo is a traditional Greek country dish that can be eaten hot or cold. The name describes the two main ingredients: Spanaki, meaning spinach, and Rizi, meaning rice, which combine to make Spanakorizo, literally “Spinach Rice.” It’s cooked similarly to risotto, but unlike risotto, it lacks the saturated fat from butter. Feta cheese, however, makes up for the salty umami flavour lost from Parmesan.
This Greek spinach rice dish is the perfect one-pot meal. However, while it’s primarily served as a main dish, it also works perfectly as a side dish, offering all the usual fresh flavours of Greece. If serving as a main, try adding a poached egg for a hit of protein.
Rice for Spanakorizo
Spanakorizo requires medium-grain rice to achieve a creamy and luxurious texture. Medium-grain rice produces tender grains with a slight chew. When cooked, they release starch that thickens the liquid, resulting in the creamy mouthfeel and causing the grains to stick together. Arborio rice, used for risotto, and Bomba rice, used to make paella, are examples of medium-grain rice.
I’m using arborio rice, a type of risotto rice, which is perfect for this recipe and runners, as it offers a source of complex carbohydrates. However, the texture is the real draw here. Arborio rice absorbs up to four times as much stock as most long-grain rice, helping to make this Spanakorizo feel rich and indulgent without the excess fat.
Other Ingredients
Baby Spinach – I’m using baby spinach for this recipe as it’s easily found in supermarkets, but you can also use the older leaves if you pick them from the tough stalks. Spinach is perfect for indulgent dishes and recovery meals as it’s rich in Iron, helping to reduce fatigue, magnesium for reducing cramping, and folate (vitamin B9). It’s also low in calories, allowing us to maintain a healthy weight while refuelling after a long workout.
Herbs- Spinach is technically a herb, too. However, my spanakorizo recipe calls on dill and parsley to provide a floral flavour and perfume the rice.
Lemon—Fresh lemon juice helps cut through the richness of the feta with a slight tang. It’s also high in vitamin C.
Feta Cheese – Feta cheese is salty, which will help season the finished spanakorizo. Its role is similar to that of Parmesan in a risotto. Feta is higher in fat than parmesan, so it also provides a similar function to butter in a classic risotto, helping to enrich the dish.
Spanakorizo – A Vegetarian Delight
Spanakorizo is naturally vegetarian but lacks a significant source of protein. It will help runners achieve their carbohydrate goals, but adding protein will be necessary to boost recovery. Consider pairing it with a poached egg or chickpeas for a more complete meal. You can omit the cheese for a vegan spanakorizo.
Spanakorizo – Greek Spinach and Rice
Ingredients
- 45 ml Olive oil
- 1 White Onion Chopped
- 3 Garlic Cloves Crushed
- 300 g Arborio Rice
- 950 ml Vegetable Stock
- 200 g Baby Spinach
- Salt / Pepper to taste
- 1 Tbsp Dill Chopped
- 1 Tbsp Parsley Chopped
- Juice of ½ Lemon
- 60 g Feta Cheese Crumbled
Instructions
- Heat the oil in a large saucepan and gently soften the onion. Once the onion becomes translucent, stir in the garlic and cook for 2-3 minutes.
- Add the rice and gently toast it until the outside appears opaque.
- Slowly add the stock, stirring regularly until all the stock has been absorbed and the rice is cooked but retains a bite.
- Stir in the spinach and continue cooking for 5 minutes, until all the spinach has wilted.
- Stir in the parsley, dill, half of the feta and lemon juice, and season to taste.
- Serve topped with the remaining feta.
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