Spanakorizo: Greek Spinach Rice with Honest Toil Olive Oil

If you're craving a comforting, plant-based dish that feels like a hug in a bowl, Spanakorizo is exactly what you need. This simple Greek recipe is packed with flavour, goodness, and just the right amount of soul. It’s a staple in many Greek homes — often eaten warm, sometimes cold, always with plenty of olive oil and a chunk of bread on the side.

INGREDIENTS

900g fresh spinach leaves

2 medium onions, very finely chopped

120ml Honest Toil olive oil 

600ml water

Salt & freshly ground black pepper, to taste

A handful of fresh flat-leaf parsley, chopped

A handful of fresh dill, chopped 

1 can (400g) tomato passata or finely blended tinned tomatoes

200g rice 

STEPS

• Prep the spinach
  Start by washing your spinach thoroughly in cold water. Shake off excess moisture and set aside.

• Cook the onions
  In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté gently until soft and translucent — about 5 minutes.

• Wilt the spinach
  Add the spinach to the pot in batches, stirring until wilted. This should only take 3–4 minutes.

• Add the rest
  Stir in the rice, tomato passata, water, salt, pepper, parsley, Italian seasoning (if using), and dill. Bring everything to a gentle boil.

• Simmer and rest
  Lower the heat and let it simmer gently until the rice is tender and most of the liquid has been absorbed — about 20–25 minutes. Turn off the heat, cover, and let it stand for a few more minutes so it finishes absorbing the flavourful liquid.

How To Serve 

Serve warm or at room temperature with a drizzle of Honest Toil olive oil and crumbled feta on top. You can also squeeze a bit of fresh lemon juice over for brightness. Pair it with crusty sourdough or just enjoy as is.