Spanakorizo (Σπανακόρυζο)

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Spanakorizo (Σπανακόρυζο)

A classic recipe for Greek spanakorizo, a spinach and rice dish served in a tomato base.

If we were to assign a relationship status to each of our parents’ recipes, the one for spanakorizo would definitely read “it’s complicated”.  You see, as children, we hated this dish almost as much as we love it now.  And we didn’t just, not like it…no.  The mention of spanakorizo for supper, or the smell of it cooking for lunch, elicited a physical response which included gagging and waves of nausea.  The upside is that our visceral dislike for spanakorizo did support sibling connectedness, as we all worked together to rid ourselves of the vile meal without actually having to consume much of it.  Many a times, a diversion was created, just enough of a distraction to allow us to wrap some of the spanakorizo in a paper towel and toss it in the trash.  Our poor parents.  We don’t think they ever caught on.

Spanakorizo (Σπανακόρυζο)

Anyhow, I guess we were pretty dumb kids because really, spanakorizo is anything but gross. It is a classic,  easy,  nutritious dish which reminds us that simple, wholesome ingredients can come together to create something which is pretty darn good.  The name spanakorizo is a composite of the two key ingredients: spanaki meaning spinach and rizi meaning rice.  There are a few other things thrown in of course, but the main stars are the greens and grain. Despite admitting that our childhood-selves loathed this meal, we hope that you do give it a try. Remember, today we crave it!  And for the record, when we made spanakorizo for our kids when they were little, they loved it and would gobble it all up….we think.

Helpful hints:

When the snow is gone and the weather is warm, our parents plant and then tend to their bountiful garden.  One of the most amazing things that our parents grow is spinach; wonderful not only because it is so good for us, but also because once cut, it grows back!  An endless (almost) supply of fresh, organic, deliciousness.


Of course, if you don’t have spinach growing in your garden, you can use what you find in the market.  Try to select spinach which looks fresh, is not wilted and does not have any brown or yellow leaves.  If you do find the occasional spoiled leaf, just remove it.

When our parents use their own fresh spinach they do not remove the stem as it is quite tender.  If, however, you find that store bought spinach leaves have tough stems, take the extra bit of time to cut them off, particularly if you will be serving this meal to young kids.  There is nothing inherently wrong with the stem, and they are perfectly fine to eat, but they might be a little too tough for little mouths.

Wash your spinach thoroughly by filling a large bowl with water, dunking the spinach in it and swirling it around, a bit at a time.  Do this a few times, with a fresh bowl of water each time,  until the water in the bowl is clean and does not have any dirt or grit.


When you see the amount of spinach you need for this recipe your first reaction might be, “That’s a LOT of spinach”, and then you may worry that you don’t have a pot large enough to cook it in.  But spinach, like most other greens, wilts quite a bit when cooked, and you go from thinking, “That’s a LOT of spinach” to “Where the heck is the spinach?”


Our parents make spanakorizo with their own bottled tomato sauce.  If you don’t make your own tomato sauce, you can use a good quality tomato juice or passata.  Your choice may affect the colour of your spanakorizo (the passata may result in a redder meal than the tomato juice), but either is really fine.  Don’t worry about it too much.


Our parents’ spanakorizo is not dry.  The spinach and rice bathe in the rich, tomato based sauce. This is the perfect time to grab a piece of bread and dunk away.  Don’t worry, nobody is looking.

Spanakorizo (Σπανακόρυζο)
Spanakorizo (Σπανακόρυζο)

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A classic recipe for Greek spanakorizo, a spinach and rice dish served in a tomato base.
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5 from 1 vote

Spanakorizo (Greek spinach and rice)

A classic recipe for Greek spanakorizo, a spinach and rice dish served in a tomato base.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Greek
Keyword: #greeklentenrecipes, easy meals, Greek vegan recipes, quick dinner
Servings: 4 people
Author: Mia Kouppa


  • sauce pot


  • 3/4 cup long grain rice, uncooked
  • 20 ounces (568 grams) chopped fresh spinach
  • 1/4 cup chopped parsley
  • 1/2 cup (125 mL) Greek olive oil extra virgin
  • 3-4 spring onions, chopped
  • 2 cups (500 mL) tomato sauce
  • 2 cups (500 mL) water
  • salt and pepper to taste
  • freshly squeezed lemon juice optional


  • Rinse 3/4 cup rice in cold water and set aside.
  • Rinse the chopped spinach well.  Rinse the parsley.  Set aside.
  • In a large pot sauté in the 1/2 cup of olive oil the 3-4 spring onions for 2 – 3 minutes, stirring constantly so that they do not burn.  To the pot add the spinach and the 1/4 cup parsley.  It may appear that there is too much spinach for the pot, but as it heats it will wilt and decrease in volume.  Add rice on top of the spinach.
  • Add 2 cups water and 2 cups tomato sauce to the pot.  Cover and cook over medium heat for approximately 30 minutes.  After 30 minutes check to see how much liquid is in the pot, and test to see if the rice is cooked.  If the spanakorizo appears too liquidy, continue to cook, uncovered, for a few minutes. Remove from the heat, and let sit a few minutes before serving; The longer it sits, the more it will thicken up.
  • Add salt and pepper to taste.
  • Serve with freshly squeezed lemon juice and a side of feta if desired.
  • Enjoy!

27 thoughts on “Spanakorizo (Σπανακόρυζο)

  1. Great story 🙂 🙂 and thank you for recipe. Spinach is not my favourite. But maybe I am now grown up enough? ….:)

  2. I laughed when I read about the love/hate relationship with spanakorizo. This is one of my favorite dishes to make for my nieces. Sometimes, I add a few more veggies that I have on hand and bake it in a casserole with a little feta on top. Its a great way to sneak spinach into a little one’s diet.

    1. It certainly is! Spinach is not a favourite for the little ones, that is for sure.. I guess our tastes change as we ahem….mature 🙂

  3. all i have left to buy for this recipe is spinach; 20 cups for 4-6 people is almost 3-4 cups per person. Your lovely pictures are what draws me to this recipe. I am looking at your keywords since i am afraid that the recipe wont be on the right hand side anymore by the time I am ready to make it.

    1. Hi Marina. If you type spanakorizo in the search bar, you should find it! Otherwise, it is in the drop down menu of recipes under Vegan and also Nistisimo. I hope you enjoy this meal – it is really a delicious and easy way to eat your greens 🙂

  4. Hi, I absolutely love Greek food along with Persian cuisine. Those two are my most loved foreign cuisine. I am looking in the internet for that perfect and authentic spanakorizo recipe that I can try cooking at home. I am just curious why your recipe used tomato sauce thus ending a bit redder than usual and soupier. All the spanakorizo I’ve encountered so far are white-greenish and dry. Is it really how the Greeks make it over there?

    1. Hi Marb! Thank you for your interest in Mia Kouppa. Indeed, this is how our parents have always made spanakorizo, and this is how everyone in our family has as well. I’m sure there are regional and familial variations, all of which are likely delicious! Hope you try our version. Let us know how you like it! 🙂

  5. Great to read. My mum suggested a few springs of mint and anything green going in the garden (eg silverbeet/ leek). Our little girl dubbed spanakorizo and its variations, a “yucky yum yum” food. That is, it looks yucky but tastes yum yum! She reckons a lot of Greek dishes fall into this category eg lentil soup (fakes) and fasolia me patates (green bean and potato stew).

  6. I had a Greek Uncle that made this recipe exactly as you make it with the addition of mint for flavor. Poli Cala. 👍😋

  7. I was laughing and nodding my head yes at the start of your story. I hated this dish growing up and thankfully Yiayia didn’t make it too often. I remember not being able to stomach any more of it one night and my Thea Thekla made me sit at the counter and finish every last grain. I think I was 8-10 years old. My Yiayia never made me eat it again. Now since then (I’m now 51) I have actually had a craving for it and was looking around for about a year now, albeit not too aggressively, for recipe. This popped up in a post on a Facebook page. Just printed it! Thanks for the giggle, the memory you brought back and the recipe. I hope to try it out later this week, matter of fact I think I have everything already so it might be sooner rather than later.

    1. That’s amazing Diana! Thanks for taking the time to write and share your spanakorizo memory, even if a bit traumatic! LOL We hope you did give this recipe a try, and loved it. We actually make this often now, and love it almost as much as we hated it as kids!!

  8. I hope I did you all proud! I agree about not liking it as a child. I did not have a visceral response but I didn’t enjoy it. My 21 year old, however, has been dying for me to make it since I told him I was going to! LOL! He’s liked it since very young. Thank you once again for helping me with the boost of confidence I sincerely need cooking-wise as well as connecting culturally! 🙂

  9. My YiaYia would stay the 6 months allowed when we were growing up, many times over and helped raise my sister and I. Our mother passed away when my sister was 6 and I was almost 2. We however loved her cooking and this dish. She would add the juice from the lemons straight into the rice, spinach, tomato sauce as it cooked. Making the lemon a key flavor of the dish. A favorite she would make and something my sister and I still talk about how good it was even after 50 years.

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