Spanakorizo With Jammy Eggs

Name: Spanakorizo With Jammy Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: greek
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 bunch scallions (6 to 9 stems), trimmed and thinly sliced; 1 pound baby spinach (or 1 pound mature spinach, trimmed and roughly chopped); 2 garlic cloves, finely chopped; Salt and pepper; 1 cup basmati rice; 1 1/2 cups vegetable stock; 4 large eggs; 1 lemon, juiced (3 to 4 tablespoons); 1 cup roughly chopped dill or parsley; 1 (6-ounce) block Greek feta, crumbled (about 1 1/3 cups)

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(1,189)
Comments: Read comments

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

Preparation

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.
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.
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.
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.
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

1,189 user ratings

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Comments

Trapeze Coder2 years ago

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.

ilk2 years ago

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

Ruthstory2 years ago

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.

leskap195 days ago

This was fantastic! Put water on to boil first to improve timing. Boil eggs for one extra minute. They were a little too loose. Definitely use dill! It added so much flavor!

Margaret9 days ago

Brown rice report! I followed the recipe's quantity of both rice and broth. Used another commenter's suggestion of removing the spinach mixture, stirring together rice and broth in the pot, and distributing the spinach on top to help keep rice submerged. The rice package says 35 minutes. Mine took 45-50 until all the liquid was absorbed, and then it was in good shape. Also stirred in a can of chickpeas. Pita chips on the side would be nice for crunch!

Mara18 days ago

Flavors totally there! Here in The Netherlands I always cook pandan rice in the cooker. (I believe pandan is similar to basmati.) Anyway there wasn't enough water/broth to cook the rice, so kept adding more & found the final texture a bit soggy. I think I will experiment with cooking the rice separately to achieve a drier rice . Hoping it doesn't compromise the flavor. The only thing which felt a bit tedious was taking the stems off of the spinach. Looking forward to try again.

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