Spinach and Rice (“Spanakorizo”)

by Diane, M.P.H, M.S.

Spanakorizo (Greek: σπανακόρυζο, “spinach rice”) is a heart-healthy, wholesome, and delicious Greek vegetarian pilaf of spinach and rice which may be served hot or cold, as an accompaniment to main meals such as grilled meats and fish, beans and whole grain bread, or by itself.


  • 2-4 onions, finely chopped
  • 3/4 cup olive oil
  • 1 tablespoon tomato paste (Add more if desired)
  • 1 pound fresh spinach, washed and cut, or 2 packages frozen spinach
  • About 1 cup water
  • salt (optional) and pepper
  • 1/2 cup raw rice
  • 1 cup parsley or mint or fresh dill, chopped (optional)

Directions for 4-6 servings:

Saute onions in oil until soft. Add tomato paste and spinach and stir. Add water to cover and bring to a boil. Add seasonings. Sprinkle rice on top. Do not stir. Cover and simmer until rice is cooked.


  • To above ingredients add 3-4 large sliced tomatoes, or 1 pint cherry or grape tomatoes, or canned diced tomatoes. Saute onions in oil, add tomatoes, and simmer until sauce is thickened. Add spinach, 1 cup rice, parsley, mint, or dill, and water as needed. Cover and simmer until rice is cooked.
  • Chopped fresh carrots may be added when sautéing onions, or stir in frozen mixed vegetables such as corn, peas, carrots, and green beans, before adding rice. Make sure to add just enough water to cover the uncooked rice on top.


Comments on this entry are closed.

Previous post:

Next post: