The name Spanakorizo is a combination of “Spanáki” (“σπανάκι” = spinach) and “Rýzi” (“ρύζι” = rice), meaning spinach rice – and not rice spinach, which says something about the composition. We recommend using four times the amount of spinach (by weight) compared to dry rice. The volume changes considerably during cooking because spinach wilts while rice swells.
Spanakorizo is a very simple, rustic dish that can be found everywhere in Greece. Despite the few ingredients and simple preparation, you can create sensational, summery-fresh flavours with the right technique. The rule is: less is more!
In the north of Greece, the “Karolina” rice variety is grown, which is a medium-grain rice. It is not as round as Japanese rice and not as long as basmati, for example. However, instead of using this Greek rice, Spanakorizo also works well with the Italian rice varieties Carnaroli, Arborio or Vialone Nano, which are available almost everywhere.
This kind of rice is important because it absorbs the right amount of liquid and at the same time releases starch, which makes for a creamy texture, just like risotto. Long grain rice or even parboiled rice are not suitable.
In addition to the rice, the main ingredients are onion and garlic (a little of both), dill and lemon (a lot of both) and, as already mentioned, a considerable amount of spinach. We prefer fresh spinach, but frozen spinach leaves also work well. We also add spring onions, you’ll see why.
The spinach is washed and then dried in a sieve, whereas the rice – as with risotto – must not be washed. This would rinse off starch, which is important for the consistency of the dish.
The onion and garlic are peeled and chopped not too finely. Spring onions and dill stalks are washed and also only roughly chopped, the fine dill leaves are plucked off and kept separately.
In a pan with a heavy base that keeps the heat constant, onion and garlic are sautéed over a medium-high heat in plenty of best olive oil until translucent, which takes about 3 minutes. They should not take on any colour.
Rice, spring onion and dill stalks are added, everything is stirred well so that the rice is completely coated with oil and then gently sautéed for 4 – 5 minutes, stirring occasionally. This creates flavours and the essential roasting of the rice at the beginning, as is also the case with risotto.
A little white wine is added and gently stirred until it has almost evaporated.
It remains the same cooking technique as risotto: hot stock is now added in phases and gently stirred again and again until the rice has almost completely absorbed it. Only then is stock added again. The rice is cooked in this way, while the stirring in particular releases starch into the liquid and creates a subtle, creamy sauce that coats the grainy rice.
How much stock you need is slightly different every time, just like rice itself, and the cookware and temperature also play a role. If the temperature is too high, the rice can stick to the bottom and more liquid evaporates than the rice absorbs. The temperature should only be high enough for the rice to cook gently. We therefore give an approximate minimum and maximum amount of stock at the end of the recipe. Chicken stock is often used, but we like it very much with vegetable stock, which also makes this dish vegan.
A good rule of thumb is to use a fifth of the stock at a time, then the next fifth and so on.
The rice is cooked in this way until it is almost done, but not quite. It should still have a bite. This takes about 15 minutes, possibly a little longer. Then it is seasoned – very delicately. It doesn’t take much, because everything already smells and tastes wonderfully of spring onion and dill. Salt and pepper are the classic choice, but we like to intensify the flavours with a little cumin and just a pinch each of ground cloves and allspice.
Then spinach is added and this also only works in stages due to the quantity. A few handfuls are stirred in until they wilt, then the next portion is added.
When all the spinach has wilted, lemon comes into play and this is a very important element for this dish. We use both finely grated zest – as always, only the yellow and not the white, bitter part – and the juice.
Once again, everything is mixed well and finally the dill leaves, the other central flavour element, are added. The dish should end up tasting of spinach, lemon and dill without one of these flavours clearly overpowering the rest. This can be easily adjusted to personal preference
Once this is done and the rice is fully cooked (no longer hard at the centre but still firm overall), a little olive oil is added.
Then you stir, remove the pan from the heat and leave the dish to rest for another 3 – 5 minutes before serving.
If you like, you may crumble (vegan) feta over the top. Also very tasty.
Enjoy.
And may the taste be with you.
Ingredients ( for 2 people):
4 tablespoons of best olive oil
1 onion
1 clove of garlic
2 spring onions
1 large bunch of dill
120 – 130 g medium grain rice (Karolina, Carnaroli, Arborio or Vialone Nano)
100 ml dry white wine
500 – 650 ml vegetable stock
Salt and pepper to taste
½ tsp ground cumin (optional)
1 pinch each of ground cloves and allspice (optional)
500 g young spinach (chop older, large-leaved spinach into smaller pieces and cut off long stalks; defrost frozen spinach leaves beforehand)
Zest and juice of ½ lemon (only use the zest of untreated lemons and always rinse with hot water beforehand)
