One-Pot Greek Spinach Rice with Dill and Lemon

By Sprig Originals ✓ · cooked up in Sprig

Spanakorizo is the Greek taverna side that turns a bag of frozen spinach into something you actually want seconds of. Everything cooks in one pot — softened onion and scallion, medium-grain rice, and a heap of spinach that melts into the grains — then it gets finished off the heat with a shower of fresh dill, a hard squeeze of lemon, and a generous pour of good oloil. Serve it warm as a side for grilled fish or chicken, or at room temperature with feta and bread as a light meal.

Ingredients

• 1/2 cup extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 4 scallions, thinly sliced (white and green parts kept separate)
• 3 cloves garlic, minced
• 1 cup medium-grain white rice (such as Arborio or Calrose)
• 2 tablespoons tomato paste
• 20 oz frozen chopped spinach (two 10-oz boxes), thawed
• 2 cups vegetable broth or water
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 pinch red pepper flakes (optional)

• 3/4 cup fresh dill, chopped (about 1 large bunch)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 lemon, zested and juiced (about 3 tablespoons juice)
• 4 oz feta cheese, crumbled (optional, for serving)
• 1 lemon, cut into wedges, for serving

Instructions

1. Thaw the frozen spinach completely (microwave on defrost for 5–6 minutes, or leave in a colander under warm running water for 5 minutes). Working in two batches, squeeze it hard between your palms or press it in a fine-mesh strainer to remove as much water as possible — you want about 2 packed cups of nearly dry spinach. Fluff it apart with your fingers so it isn't a solid clump.
2. Heat 1/4 cup of the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion, the white parts of the scallions, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 8 to 10 minutes, until soft and translucent but not browned.
3. Add the garlic and the red pepper flakes, if using, and cook for 45 seconds until fragrant. Stir in the tomato paste and cook for 1 to 2 minutes, mashing it against the pan, until it darkens to a brick color.
4. Add the squeezed spinach and cook, stirring and breaking it up, for 3 minutes so any remaining moisture cooks off and the spinach takes on the oil.
5. Stir in the rice and toast it in the mixture for 1 to 2 minutes, until every grain is coated and glossy.
6. Pour in the broth, add the remaining 3/4 teaspoon salt and the black pepper, and stir once. Bring to a boil over medium-high heat, then reduce to the lowest simmer, cover tightly, and cook undisturbed for 18 to 20 minutes, until the rice is tender and the liquid is absorbed. Resist stirring during this time.
7. Turn off the heat. Scatter the dill, parsley, scallion greens, and lemon zest over the surface, drizzle in the remaining 1/4 cup olive oil and the lemon juice, then cover again and let stand off the heat for 10 minutes so the herbs steam and the rice relaxes.
8. Uncover and fold everything together gently with a fork. Taste and add more salt and lemon juice until it tastes bright rather than flat — spanakorizo needs more lemon than you'd expect. Serve warm or at room temperature, topped with crumbled feta and lemon wedges.
9. Note: If the rice looks slightly wet after resting, set the uncovered pot over low heat for 2 to 3 minutes to dry it out; if it's dry but still firm, add 2 tablespoons of hot water, cover, and give it 5 more minutes.

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Nutrition (per serving, estimated)

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