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Transport your tastebuds to the Mediterranean with this easy, healthy and delicious Greek-style Spanakorizo recipe. It’s creamy, lemony, loaded with fresh spinach and best enjoyed with some crumbled feta on top. Serve it alongside some delicious Lamb Chops, Souvlaki or Grilled Greek Chicken drizzled with Ladolemono.
What is Spanakorizo?
Spanakorizo is a traditional Greek-style pilaf made with spinach and rice. It’s a simple, comforting, and healthy one-pot dish that’s been a staple in Greek households for generations. It’s prepared by simmering fresh spinach in olive oil with onions, garlic and fresh herbs, before being finished with lemon juice and crumbled feta cheese.
Every region and household has their own spin on Spanakorizo. Some families prepare the dish with more liquid, resulting in a more saucy and loose finished product, similar to a risotto. Others prefer the rice to be more dry and firm, similar to a more standard rice pilaf.
Sometimes tomato paste or fresh tomatoes are added to the Spanakorizo and other times they are omitted for a more vibrant green finished product. Sometimes chicken broth is used to cook the rice and other times it’s prepared with water to keep the dish vegetarian.
Spanakorizo is often enjoyed as a main course in the Spring months when spinach is in season and particularly during the Greek Orthodox fasting periods leading up to Easter when meat is not consumed.
Ingredients You Need For Spanakorizo
- Spinach: I like to use baby spinach when making spanakorizo. It’s usually pre-washed and does not need to be chopped before cooking, making the prep work that much easier. You can also use frozen spinach if you can’t find fresh. Just keep in mind that most frozen spinach is sold pre-cut so you won’t get the same texture and long strands of wilted greens as you would if using fresh.
- Rice: Try to use a neutral-flavoured, medium-grain rice, such as Arborio. The natural starch in the rice will give the spanakorizo a creamy texture, similar to risotto, and the grains are less likely to break in the cooking process.
- Aromatics: A combination of onion and green onion form the flavourful base for the spanakorizo. It’s also common to add leeks for a sweeter taste and more texture.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
- Water: Making rice is all about ratios. My spanakorizo recipe calls for 1 part rice to 3 parts liquid because I like it a bit more creamy. If you want a more dry rice with less creaminess, follow the same instructions but use 1 part rice to 2 parts water.
- Fresh Dill: Adding some finely chopped fresh dill to the spanakorizo will give it a delicious flavour and aroma. If you can’t find fresh dill, substitute with half the amount of dried.
- Mint: Adding a small amount of mint will also give the spanakorizo a very fresh and vibrant flavour. If using fresh, add only 3 to 4 finely chopped leaves so as not to overpower the other flavours. If using dried, add 1/2 teaspoon.
- Lemon: For best results, use freshly-squeezed lemon juice. Add some juice to the pot so that the rice soaks up the flavour as it cooks and also serve the spanakorizo with some lemon wedges for a pop of freshness before eating.
- Extra-Virgin Olive Oil: You will need some EVOO to sauté the aromatics and also to drizzle overtop of the finished spanakorizo.
- Feta Cheese: This is optional, but crumbling some feta cheese overtop of the rice before serving will completely elevate the dish and give it an amazing flavour and texture. Highly recommend!
Ingredients You Need for the Rosemary Garlic Lamb Chops
- Lamb Chops: I personally prefer lamb rib chops because they tend to be easier to cook and eat. You can substitute lamb loin chops if that’s preferred. The cooking times will vary slightly depending on the thickness of the chops. Lamb shoulder chops are another option, but they will be much less tender when grilled.
- Fresh Rosemary: You won’t get nearly the same flavour or aroma if using dried rosemary so do your absolute best to find it fresh. Dried rosemary is also very brittle and will scorch on the grill.
- Fresh Lemon Juice: For best results, use freshly-squeezed lemon juice. Just like the rosemary, the flavour will be much better.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
- Salt and Pepper: If you intend to serve the lamb chops with the Ladolemono then I recommend you lightly season them with salt and pepper at first.
- Chili Flakes: This is optional and can be omitted if cooking for the kids, but adding a touch of dry chili flakes to the marinade will significantly improve the overall taste of the grilled rosemary garlic lamb chops. You don’t necessarily want them to be spicy, you just want a little tickle on the tongue to keep you coming back for more and more with every bite.
- Ladolemono: As soon as the lamb chops come off the grill, drizzle them with some traditional Greek-style Ladolemono (lemon and oil sauce). It’s simple, easy-to-make and balances the rich and fatty lamb meat. The full recipe is listed below.
Why You’ll Love Spanakorizo
- Nutritious: Loaded with iron-rich spinach, olive oil, and fresh herbs, it’s good for the soul and the body.
- Simple: This recipe uses easy-to-find ingredients you might already have.
- One-Pot: Maximum flavour, minimum cleanup.
- Quick: The spanakorizo takes around 30 minutes to prepare and 20 of those minutes are hands-off so you can do other things while it cooks, like grill some lamb chops!
Ingredient Substitution Ideas
I recommend cooking the recipe as written before making substitutions, but if you want to switch things up the following time…
- Spinach: Swap with kale, chard, or any dark leafy green.
- Dill: Try fresh parsley or mint for a different flavour profile.
- Onion: Substitute or add leeks for a sweeter finished product with more texture.
- Rice: In Greece, Carolina rice is typically used but it’s not as commonly found in North America. Arborio is a close alternative, but any neutral-flavoured, medium-grain white rice will work. Avoid using jasmine (the flavour and aroma is quite strong) or basmati (the grains are too long and tender and don’t have enough starch to create the saucy finished product).
- Feta Cheese: Omit the feta for a vegan or dairy-free option.
What is Ladolemono?
Ladolemono is a traditional Greek sauce made with olive oil and lemon juice. The name comes from the Greek words “ládi” (λάδι), meaning oil, and “lemóni” (λεμόνι), meaning lemon. Ladolemono is most often seasoned with dry oregano, salt, pepper and sometimes finely chopped fresh garlic for added flavour.
This simple and easy-to-make sauce can be used as a marinade or as a delicious accompaniment to seafood, grilled meats, vegetables, and salads. For the best flavour, I recommend using a high-quality extra-virgin olive oil and freshly-squeezed lemon juice. I also recommend using a ratio of 2 parts oil to 1 part lemon juice.
Can I Make the Rosemary Garlic Lamb Chops Without a Grill?
You really can’t beat the flavour of grilling these Rosemary Garlic Lamb Chops on a Traeger Grill. They develop a beautiful sear and take on an irresistible wood-fired flavour, especially if you have one of the ModiFire Sear Grates.
However, if you don’t have a grill, you can still cook the lamb chops in a grill pan or cast-iron skillet. Just do your best to brush off some of the excess marinade, particularly any larger pieces of garlic or rosemary, as these are more likely char, burn and become bitter when cooked in a pan.
Recipe FAQs
Can I use frozen spinach?
Yes! Just keep in mind that frozen spinach is usually pre-cut so you won’t get the same long strands of wilted greens as you would if using fresh spinach.
Can I make Spanakorizo ahead of time?
Yes, but it tastes best when enjoyed fresh. If making in advance, you can reheat it in a pan with a small splash of water to prevent it from drying out. You can also microwave it.
What’s the best rice to use?
A neutral-flavoured, medium-grain white rice like Arborio works best. In Greece, Carolina rice is typically used. The starch in the rice gives the Spanakorizo a slightly creamy texture while staying tender.
Is Spanakorizo meant to be wet or dry?
I think it tastes best when it’s somewhere in between — not soupy, but definitely moist and saucy from the olive oil and broth, similar to a creamy risotto.
Spanakorizo (Greek Spinach Rice)
Ingredients
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 1 yellow onion, finely chopped
- 4 green onions, thinly sliced (white and green parts)
- 3 cloves garlic, finely chopped
- 1 pound fresh baby spinach, substitute frozen spinach
- 1 cup medium-grain rice, such as Arborio or Carolina
- 3 cups water
- 2 tablespoons finely chopped fresh dill
- ¼ teaspoon dry mint, substitute 4 finely chopped fresh leaves
- 1 tablespoon lemon juice, plus extra lemon wedges for serving
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup crumbled feta cheese, for serving
Instructions
- Preheat a large saucepan over medium heat. Add the olive oil and heat until shimmering. Add the onion, green onion and garlic and gently cook, stirring regularly, until the onion is soft and translucent, around 4 minutes. Add the spinach and cook, stirring, until wilted. Add the rice and stir to combine. Add the water, dill, mint, lemon juice, and salt and stir to combine. Raise the heat to medium-high, bring the liquid to a steady simmer, cover the pot with a tight-fitting lid, reduce the heat to low and cook, undisturbed for 20 minutes. Remove the pot from the heat and gently stir through to incorporate the rice and spinach.
- Transfer the spanakorizo to a serving platter, drizzle with olive oil, garnish with crumbled feta cheese and serve with lemon wedges for squeezing. Serve with grilled lamb chops and ladolemono (see recipes below).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
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Grilled Rosemary Garlic Lamb Chops with Ladolemono
Ingredients
For the Ladolemono:
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- ½ teaspoon dry oregano
- 1/2 teaspoon dry parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Grilled Lamb Chops:
- 8 lamb rib chops
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- ¼ teaspoon dry red chili flakes
Instructions
For the Ladolemono:
- In a mason jar, combine the olive oil, lemon juice, oregano, parsley, salt and pepper. Seal tightly with a lid and shake vigorously until emulsified. Taste for seasoning and adjust with lemon juice, salt and pepper as desired.
For the Grilled Lamb Chops:
- In a bowl, combine the lamb chops, olive oil, lemon juice, garlic, rosemary, salt, pepper and chili flakes. Toss to coat, cover and refrigerate 1 to 4 hours.
- Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat to 475F). If using a conventional grill, preheat to medium-high direct heat.
- Place the lamb chops onto the grill and cook, undisturbed, until grill marks form, around 3 minutes. Flip and cook the other sides until grill marks form and the thickest part of each chop registers 135F for a medium center, around 3 more minutes. Transfer the lamb chops to a serving platter and let them rest at least 5 minutes before serving with the Ladolemono sauce and Spanakorizo (see recipe above).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
I have your book, love the look of this one and can’t wait to try it!
The looks absolutely anazing
Amazing. WOW. Thank You
Made just the rice and it was WONDERFUL!
Used leeks, red onion and green onion. Otherwise followed recipe exactly.
Topped with feta, fresh tomatoes, marinated chick peas, grilled artichoke, kalamata olives.
Thanks so much for sharing this!