Spanakorizo (Greek Spinach & Rice Pilaf)

🛒 Ingredients

• 400 g fresh spinach — chopped (or 250 g frozen spinach, thawed and squeezed dry)
• 1 cup long‑grain white rice or Arborio rice — rinsed well
• 1 large onion — finely chopped.. 2–3 cloves garlic — minced
• 3 tbsp extra virgin olive oil.. 2½ cups vegetable broth or water
• 2 tbsp fresh lemon juice.. 1 tsp lemon zest
• ¼ cup fresh dill — finely chopped.. 2 tbsp fresh parsley — finely chopped
• Salt and black pepper to taste
• Optional topping: crumbled vegan feta, extra lemon slices, fresh herbs

👩‍🍳 Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant — be careful not to burn it. Stir in the rinsed rice and cook for 1–2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.

2. 2

   Add the chopped spinach in batches, stirring until it wilts and reduces in volume. Pour in the hot vegetable broth, fresh lemon juice, lemon zest, salt, and plenty of black pepper. Stir gently and bring the whole mixture to a rolling boil.

3. 3

   As soon as it boils, reduce the heat to the lowest setting. Cover the pot tightly with a well‑fitting lid and let it simmer gently for 20–25 minutes. Do not lift the lid or stir during this time — this allows the rice to absorb all the liquid and cook evenly.

4. 4

   When the time is up, turn off the heat. Keep the pot covered and let it rest undisturbed for another 5 minutes. This resting period helps the rice finish cooking perfectly and become fluffy.

5. 5

   Remove the lid. Fluff the rice gently with a fork, then carefully stir in the fresh dill and parsley. Taste and add more salt, pepper, or lemon juice if needed. Serve warm, topped with crumbled vegan feta and extra lemon slices if you like.