Spanakorizo is one of the most comforting meals in Greek home cooking. It is simple, nourishing and deeply connected to everyday life. A pot of spinach slowly cooking with rice, olive oil and herbs is something most Greeks grew up with. It is the kind of food that feels humble, yet incredibly satisfying.
What makes spanakorizo interesting is that there is not just one version. Some families cook it bright and lemony, keeping the flavors fresh, green and light. Others prefer the tomato version, richer and slightly more comforting, with a deeper color and taste.
Both are traditional. Both are correct.

The difference is simply preference.
This recipe is one classic base that allows you to choose your direction without needing two separate recipes.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg fresh spinach, washed and chopped
1 large onion, finely chopped
2 spring onions, optional but recommended
100 ml olive oil
150 g rice, medium grain or Carolina
1 small bunch dill, chopped
Salt
Black pepper

2 lleeks, optional

For the lemon version

Juice of 1 to 2 lemons

For the tomato version

2 ripe tomatoes, grated or
200 g crushed tomatoes

Optional for tomato version
1 tablespoon tomato paste
Water about 600 to 750 ml depending on texture preference

Directions

Heat the olive oil in a wide pot over medium heat.
Add the onion, spring onions and leek, if using . Cook until soft and sweet, not browned.
Add the rice and stir for one minute so it coats in the oil.
Add the spinach in batches. It will look like a lot but it reduces quickly. Stir until wilted.
Add water, salt and pepper. Cook on medium low heat until the rice is tender and the mixture becomes creamy. Stir occasionally so it does not stick.
Add the dill toward the end.
Now choose your direction.

Lemon Spanakorizo

Remove from heat and add the lemon juice.
Stir gently and let it rest 5 to 10 minutes before serving.
The result should be glossy, light, slightly soupy and fresh.
Finish with extra olive oil if desired.

Tomato Spanakorizo

Add the grated tomatoes together with the water when you cook the rice.
If using tomato paste, cook it briefly with the onion before adding rice.
Cook until creamy and slightly thicker than the lemon version.
Finish with dill and a drizzle of olive oil.

Texture Note

Spanakorizo should not be dry.
It continues to absorb liquid after cooking, so keep it slightly loose in the pot.

Serving Ideas

Serve with feta
Serve with olives
Serve with bread for dipping
Serve warm or room temperature
Both versions are equally traditional. It is simply a matter of preference.