Fall in love with Spanakorizo, a creamy and satisfying Classic Mediterranean Diet Risotto with Silverbeet, Tomato, and served with copious amounts of lemon juice. I have been making this dish for over 20 years now for my family and they always look forward to eating, especially when they have had a busy day.
Some will pour generous lashings of lemon over the top, some will sprinkle a sharp cheese. How you prefer to eat it, it doesn’t matter, what is definite though, Spanakorizo makes a comforting, filling and tasty quick meal.
It is usually my choice of a dish when my children have returned from camp and are craving a home-made meal or during their peak sporting season when supplementing their bodies best is important. They love to fill their plates with copious amounts of this Greek Style Spinach risotto, and well… from my perspective, it is full of goodness and taste, due to its high content of spinach- the key ingredient to this dish. A win-win situation in my home.
There are two versions of Spanakorizo which I make at home. One is with tomato and the other is without. It really is a personal preference, and I love them both.
The benefits of eating Spinach are well known for their nutritional qualities. It is able to restore energy, create vitality and restore blood deficiencies. This meal, certainly has a generous serve of spinach for there to be a substantial nutritional benefit.

The recipe calls for 1 kilo of Silverbeet, and after I have removed the stalky stems it will make about 400-500g of spinach. When weighing the silverbeet don’t be alarmed at the quantity, you will be amazed how the spinach reduces down. If you would like to try the Italian version of this dish head over to my Italian Spinach and Mushroom Risotto. A great summery recipe for Spinach is the Black-eyed Bean and Spinach Salad.
Fall in love with Spanakorizo, a creamy and satisfying vegetarian recipe with tomato and silverbeet & served with lemon. The recipe calls for 1 Kilo of Silverbeet, but the net weight of the silverbeet leaves after the stems and stalk are removed is 500g. Ratio of Rice & Silverbeet per person. 45g of Arborio Rice per person to 150g of Silverbeet. The weight is after the stems are white stalk is removed). I find this ratio works well, as has the right portion of rice and silverbeet. Spanakorizo is not like risotto where the main ingredient is the rice. As well no butter is used. The stems and stalk are bitter when cooked - try to remove as much as possible. This dish tastes much nicer with the stalk removed. Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. When Brands of ingredients are specified please check the brand as companies do change their products. Always read the label.
Spanakorizo Recipe with Tomato and Silverbeet, A greek Style Vegetarian Risotto, pilaf
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 243Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 5mgSodium: 238mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 3g
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Yes! tried this recipe over the weekend came out just as the picture. We all loved it... and your right it uses alot of silverbeet.
I just liked that there was plenty of spinach. It wasn't just a risotto with a little bit of greens through it. A really good meal.
Brings back memories. A great traditional Mediterranean Meal.
Oh it is a wonderful meal. So simple yet satisfying. Thank you so much for your review.
This looks like a very tasty vegetarian meal. Will have to try.
I'm very glad you like. Let us know how you go.
Looks great and not too tricky to make, thanks for the share 😀
Your welcome Charlie. Glad you like.
Wonderful meal! Sounds healthy & hearty.
Thank you Megala. You are right it is healthy and hearty.
This looks so delicious, and yet not difficult. The best kind of recipe. 🙂
Yes, it certainly isn’t difficult. Removing the stems and finely chopping a kilo of spinach takes time if your not good with the knife.