Spanakorizo With Jammy Eggs

By Hetty Lui McKinnon

Updated Feb. 13, 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(619)
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; 4 grams dietary fiber; 2 grams sugars; 21 grams protein; 929 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
619 user ratings
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Comments

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.

ilk

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

Audra

This is in regular rotation especially during leafy greens season. We measure everything with our hearts and go heavy on alliums and lemon. I recommend a dash of red pepper flakes too; and, as others suggested, a crunchy element: fried onions in a jar (like you find in Asian markets and Ikea) or pine nuts, walnuts, etc. A cozy, quick favorite!

Meredith

Cooked as directed but no onion and only had 5 oz of spinach. Incredible. Must make again (and again).

Annie

Cut the spinach smaller and tell the four year old it’s pesto. Baby ate it, too.

August

As a first generation Greek American, I make spanakorizo quite often. Most make it tomato based, but this version is lemon based and leaves out the tomato. . Either way, its a delicious "peasant" meal and one I love. I will try this version with the eggs.

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