Spanakorizo With Jammy Eggs

By Hetty Lui McKinnon

Updated Feb. 12, 2025

Spanakorizo With Jammy Eggs
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,112)
Comments
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Bright and soulful, spanakorizo is a beloved Greek dish, with a name that reflects its combination of two key ingredients: spinach and rice. This version is fairly traditional in its essence, relying upon rice, spinach, lemon and herbs, but includes some flourishes. Though the addition of the jammy egg is not traditional, it injects a sunny burst of color, as well as added protein. For ease, this recipe calls for baby spinach (or chopped mature spinach), but frozen spinach can also be used (simply thaw it and squeeze out the water), or try a hardy green like chard or kale. A whole bunch of scallions delivers a richly aromatic base for the rice. Basmati is used here for its quick cooking time and light finish, but if you would like to use more traditional medium-grain rice, simply add an extra ½ cup of stock (2 cups total). As with any recipe, the timing is a guideline, but you should use your senses: Check your rice at the 15-minute mark, as some brands of rice will cook quicker than others.

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Ingredients

Yield:4 servings
  • 3tablespoons extra-virgin olive oil, plus more for serving
  • 1bunch scallions (6 to 9 stems), trimmed and thinly sliced
  • 1pound baby spinach (or 1 pound mature spinach, trimmed and roughly chopped)
  • 2garlic cloves, finely chopped
  • Salt and pepper
  • 1cup basmati rice
  • 1½cups vegetable stock 
  • 4large eggs
  • 1lemon, juiced (3 to 4 tablespoons)
  • 1cup roughly chopped dill or parsley
  • 1(6-ounce) block Greek feta, crumbled (about 1⅓ cups)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

506 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 21 grams protein; 930 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a large, wide Dutch oven or deep skillet on medium-high heat. Add the olive oil and scallions and stir until fragrant and softened, 2 minutes. Add the spinach (depending upon the size of your pot, you may need to add it gradually, throwing in more as it cooks down), garlic and about 1 teaspoon salt; toss until wilted, about 2 minutes.

  2. Step 2

    Stir in the rice, then pour in the stock. Bring to the boil and then cover, reduce heat to medium-low and simmer until the liquid has been absorbed and rice is cooked, 15 to 20 minutes.

  3. Step 3

    Meanwhile, bring a medium pot of water to a boil over high. Add the eggs in their shells to the boiling water and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes and then peel them.

  4. Step 4

    When the rice is ready, turn off the heat. Uncover and add the lemon juice and half of the herbs and gently toss them through the rice. Taste to check seasonings, adding salt if needed.

  5. Step 5

    Divide the spinach rice among bowls. Halve the eggs and place the halves on top of the rice; top each with feta and additional herbs. To finish, drizzle over some olive oil and season well with pepper.

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Ratings

5 out of 5
1,112 user ratings
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Comments

Trapeze Coder

I really wish the NYT would add instructions for using brown rice in all their rice recipes. I realize white rice cooks quickly and we're all trying to get dinner on the table. But just a note on the bottom for using brown rice would be nice.

ilk

If you want those photogenic jammy eggs, take them out of the fridge and let them come to room temperature before cooking.

Ruthstory

This is a dish that keeps on giving. Great with feta, great with eggs, great with tuna in olive oil. Added slivered almonds for crunch.

Eugenia

I cup of rice is way too much for this little spinach. The final outcome will be rice with a bit of greens. My recommendation is to cut the rice to half. No need to add broth either -- it always "messes" the expected taste of the dish. No need to "squeeze" the water of the spinach (fresh or frozen) -- you need the extra flavored water for the rice. The ingredients are all good and exactly what my Greek mother would use -- do not be shy on the herbs though, I would add *both* parsley and dill.

S in VA

Follow the recipe if using mature spinach or kale, but if using baby spinach, add it for the last few minutes of cooking the rice and let it steam. A can of beans is a nice addition for a one pot meal... although it likely should not be called spinakorizo anymore. Also use the lemon zest for added brightness...

Cathy

Made this as written (with parsley, did not have dill on hand) and it was excellent. Can’t wait to make it again and try some of these other suggestions in the comments. Perfect use of the extra scallions and spinach I had.

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