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Terracotta bowl of Greek spanakorizo with visible rice and chopped spinach, flecked with fresh dill and feta beside a large lemon wedge

Photo: El Mono Español / Wikimedia Commons · CC BY-SA 4.0

One-Pot Dinners

Greek Spanakorizo with Dill, Feta & Lemon

Tender rice and abundant spinach simmer together in one pot, then brighten with fresh dill, lemon and salty feta for a satisfying vegetarian meal.

Developed for DishGal · Updated 2026-09-11

One-Pot Dinners
Prep15 min
Cook35 min
Total50 min
Cost$2.45

Directions

  1. Soften the alliums

    Heat 2 tablespoons olive oil in a wide Dutch oven over medium. Add the onion, scallion whites and 1/2 teaspoon salt. Cook for 7 to 8 minutes, stirring often, until soft and translucent but not browned. Add the garlic and cook for 30 seconds.

  2. Coat the rice

    Stir in the drained rice and cook for 2 minutes, until the grains look glossy and some edges turn translucent. Add the stock, pepper and remaining 1/2 teaspoon salt; bring to a lively simmer.

  3. Wilt the spinach in stages

    Add the spinach in three large handfuls, stirring and covering the pot for 1 minute after each addition so it collapses. Once all the spinach fits, stir in 3/4 cup dill and press the mixture into an even layer.

  4. Simmer gently

    Reduce the heat to low, cover tightly and simmer for 18 to 20 minutes. Stir once after 10 minutes to prevent spinach from catching on the bottom. The rice should be tender and moist, with no puddle of stock; add 2 tablespoons hot water if it dries before the grains soften.

  5. Rest off the heat

    Remove the covered pot from the heat and let it stand for 10 minutes. The rest finishes the center of each grain and lets excess moisture settle without turning the rice pasty.

  6. Brighten without breaking the rice

    Gently fold in the lemon zest, lemon juice, remaining 2 tablespoons olive oil, remaining 1/4 cup dill and half the feta. Taste and adjust with salt, pepper or another squeeze of lemon; avoid vigorous stirring.

  7. Plate like the photograph

    Spoon the dark green-flecked spinach rice into four shallow terracotta or neutral bowls. Scatter the remaining feta and a few dill fronds over each portion, then tuck a large lemon wedge at the edge so the rice, spinach and bright garnish remain clearly visible.

Why this works

Why it worksSoftening onion and scallion before adding rice builds sweetness without the bitter edge that browned alliums can bring to delicate greens.
Why it worksAdding spinach in stages concentrates a large quantity into the pot while its released moisture helps the medium-grain rice cook evenly.
Why it worksA covered rest followed by lemon, dill, olive oil and feta preserves distinct grains and adds freshness after the long-cooked spinach has mellowed.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Red enameled Dutch oven on a kitchen work surface Compare on Amazon6-quart Dutch ovenA broad, heavy pot gives the spinach room to wilt and keeps the rice at a gentle, even simmer.See current options → Chef's knife resting on a wooden cutting board Compare on Amazon8-inch chef’s knifeA sharp all-purpose knife makes quick work of the onion, scallions, spinach and generous handful of fresh dill.See current options → Cheese being grated on a stainless-steel grater Compare on AmazonFine citrus zesterA fine zester captures fragrant lemon peel without the bitter white pith before the juice brightens the finished rice.See current options →

Swaps & notes

Easy swaps

  • Use 16 ounces frozen chopped spinach, thawed and squeezed lightly, when fresh spinach is unavailable. Stir it in all at once and reduce the stock to 1 1/2 cups.
  • For a vegan spanakorizo, omit the feta and finish with 1/3 cup toasted chopped walnuts or brined green olives for savory contrast.
  • Long-grain white rice can replace medium-grain, but begin checking after 16 minutes and expect a looser, less creamy result.

Cook notes

  • Mature bunch spinach has more texture than baby spinach and matches the visibly chopped greens in the photographed bowl. Remove any fibrous stems before weighing.
  • Rinsing removes loose starch, while medium-grain rice still releases enough to make the dish cohesive rather than pilaf-dry.
  • Feta is a finishing accent here, not the bulk of the dish. Adding only half to the pot preserves visible white crumbles for the photographed presentation.

Storage

Cool spanakorizo quickly in shallow containers and refrigerate within 2 hours for up to 3 days. Reheat a portion with 1 tablespoon water in a covered skillet over medium-low, stirring once, until steaming and 165°F throughout. Do not leave cooked rice at room temperature; freeze portions for up to 1 month and thaw overnight in the refrigerator.

Questions

Should spanakorizo be dry or soupy?

It should be moist and cohesive, not brothy and not stiff. A spoonful should settle softly on the plate while the rice grains remain visible among the spinach.

Why is my rice still crunchy after the liquid is gone?

Your pot may vent more steam or the heat may be too high. Add 2 to 4 tablespoons hot water, cover tightly and cook on the lowest heat for another 5 minutes before resting.

Can I serve Greek spinach rice cold?

It is best warm or at room temperature, but only after safe handling. Chill within 2 hours, keep at 40°F or below, and do not let a refrigerated portion sit out for more than 2 hours before serving.

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Greek Spanakorizo with Dill, Feta & Lemon
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1. Soften the alliumsHeat 2 tablespoons olive oil in a wide Dutch oven over medium. Add the onion, scallion whites and 1/2 teaspoon salt. Cook for 7 to 8 minutes, stirring often, until soft and translucent but not browned. Add the garlic and cook for 30 seconds.
2. Coat the riceStir in the drained rice and cook for 2 minutes, until the grains look glossy and some edges turn translucent. Add the stock, pepper and remaining 1/2 teaspoon salt; bring to a lively simmer.
3. Wilt the spinach in stagesAdd the spinach in three large handfuls, stirring and covering the pot for 1 minute after each addition so it collapses. Once all the spinach fits, stir in 3/4 cup dill and press the mixture into an even layer.
4. Simmer gentlyReduce the heat to low, cover tightly and simmer for 18 to 20 minutes. Stir once after 10 minutes to prevent spinach from catching on the bottom. The rice should be tender and moist, with no puddle of stock; add 2 tablespoons hot water if it dries before the grains soften.
5. Rest off the heatRemove the covered pot from the heat and let it stand for 10 minutes. The rest finishes the center of each grain and lets excess moisture settle without turning the rice pasty.
6. Brighten without breaking the riceGently fold in the lemon zest, lemon juice, remaining 2 tablespoons olive oil, remaining 1/4 cup dill and half the feta. Taste and adjust with salt, pepper or another squeeze of lemon; avoid vigorous stirring.
7. Plate like the photographSpoon the dark green-flecked spinach rice into four shallow terracotta or neutral bowls. Scatter the remaining feta and a few dill fronds over each portion, then tuck a large lemon wedge at the edge so the rice, spinach and bright garnish remain clearly visible.