Spanokorizo (Spinach and Rice Casserole)

Total Time
Prep 10 mins
Cook 25 mins

A Greek side dish that goes very well with roasted chicken or other plain meats. Based on a recipe in Sofi's Aegean Kitchen by Sofi Lazarides Konstantinides.

Ingredients Nutrition


  1. Heat the oil in a large pot.
  2. Saute the onions until soft, about 3 minutes.
  3. Stir in the spinach and saute until wilted, about 3 minutes.
  4. Add the rice, dill, water, salt and pepper. Stir thoroughly, and cover. Simmer about 15 - 20 minutes until the rice is cooked and the liquid is absorbed.
  5. Serve warm, garnished with lemon wedges.
Most Helpful

Fabulous and versatile dish !! Can be a side or add chicken etc to make a risotto style dish or bind with an egg and bake for a rice pie - loads of possibilities. I used home grown spinach and parsley, even the lemons came from my trees so it was a perfect dish for me to discover. made for ZWT9.

katew July 19, 2013

Just terrific!!!!! Always in favor of making time in the kitchen more efficient, instead of cooking the rice on the stove, I sauteed the onions and spinach and then added them to the other ingredients in a 2 quart casserole dish and microwaved it all for 20 minutes. Perfect!!!! Thanks so much for the recipe - it will definately be a repeater in this household.

Upthecreek Paddles June 17, 2008

How did I not make this sooner? I have this cookbook--but I needed Nan to bring it to my attention. I was skeptical, fearing that the proportion of water to rice was wrong, but I know this author and I know Nan is a great cook--so I used one pound of spinach, reduced the ingredients proportionally, making only one change--I added some garlic. Result: a great side. Mounded in a custard cup and inverted on the plate, a very pretty presentation (I surrounded with slices of cherry tomatoes and served with roast chicken). Thanks, Nan!

Chef Kate January 07, 2007