Spanakorizo With Jammy Eggs

By Hetty Lui McKinnon

Updated February 12, 2025

  • Spanakorizo with jammy eggs is sprinkled with chopped dill in a white bowl.
    Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 2
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(1,393)
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

  • 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 ½ 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 ⅓ cups)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

48 grams carbs; 231 milligrams cholesterol; 508 calories; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 5 grams fiber; 930 milligrams sodium; 21 grams protein; 2 grams sugar

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
1,393 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.

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.

Becky

I made this in the rice cooker. I just layered the ingredients and it came out fabulous. I cooked the eggs while the rice cooker cooked the rest!

E C

Excellent! I added diced a red bell pepper a few minutes before the scallions, added pine nuts with the herb and lemon at the end, and served with some green olives and cherry tomatoes at the end.

Caroline

I love this recipe but usually skip the eggs (I'm very lazy about peeling!) and instead serve with salmon or, like today, top the rice with shrimp and let them steam for the last 5 to 7 minutes.

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