Spanakorizo
Σπανακόρυζο·(spah-nah-KO-ree-zoh)
Lathera (The Weeknight Backbone)
If you want to understand how a Greek grandmother turns a humble vegetable into a feast, you master Spanakorizo. This isn't the heavy, garlic-laden Hollywood caricature of Greek food. It is an exercise in restraint—a proud pillar of Lathera, the olive oil-braised dishes that form the true weeknight backbone of the homeland. It relies entirely on the magic trinity of sweet onions, fragrant dill, and a heavy hand with bright lemon. Toasting the rice in good oil seals the starch, but the real alchemy happens off the heat. Letting the pot rest under a kitchen towel coaxes the grains into a perfectly creamy, deeply comforting finish that tastes exactly like home.
Ingredients
- extra virgin olive oil1/2 cup
- yellow onion1 large
- leek1 med
- scallions5 med
- medium-grain white rice1 cup
- fresh baby spinach1 1/2 lb
- fresh dill1/2 cup
- warm water1 1/2 cup
- lemon1 large
- kosher salt1 tsp
- black pepper1/2 tsp
- feta cheese1/2 lb
Method
- 01
Build the aromatic base.
Heat 1/4 cup of the olive oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Sauté the onion and leek until they are soft, translucent, and beginning to release their sweetness, about 5 to 7 minutes, then stir in the scallions for 1 minute more.
- 02
Toast the rice to seal the starch.
Add the rinsed rice and stir continuously for 2 minutes. This crucial trick coats the grains in oil and seals the exterior, ensuring the rice remains distinct rather than turning to paste as it cooks.
- 03
Wilt the spinach.
Add the spinach in large handfuls. It will seem like far too much, but use tongs to toss it with the hot rice and onions until it wilts down to make room for the next handful. Season generously with the salt and pepper.
- 04
Add the liquid and simmer.
Stir in the fresh dill and the warm water. Bring the liquid to a gentle boil, then immediately reduce the heat to low and cover the pot tightly.
- 05
Cook the rice undisturbed.
Let the pot simmer for 15 to 18 minutes, or until the rice is tender and has absorbed most of the liquid. The spinach will release a massive amount of its own moisture, so trust the minimal water ratio.
- 06
Apply the lemon and let it rest.
Remove the pot from the heat, uncover, and quickly stir in the lemon juice and the remaining 1/4 cup of raw olive oil. Place a clean kitchen towel flat across the top of the pot and press the lid down over it. Let the pot sit undisturbed for 15 minutes. The towel traps the steam and absorbs excess moisture, thickening the sauce into a luxurious, creamy consistency.
- 07
Fluff and serve.
Gently fluff the spanakorizo, tasting for any needed extra salt or lemon juice. Serve warm or at room temperature alongside a block of feta and some crusty bread.
Notes
Use Arborio rice if you can't find Greek Carolina.
Do not use long-grain or aromatic rices like Jasmine or Basmati. Arborio mimics the exact starch-release profile of the traditional Greek medium-grain Carolina rice, providing a creamy texture without turning to mush.
Frozen spinach is an acceptable substitute.
If you don't have time to chop fresh spinach, use 1 pound of high-quality frozen chopped spinach. Thaw it completely and squeeze it slightly before adding, but note you may need to add a splash more water since it won't release as much moisture as fresh.
From Cook Greek in America.