Greek Spinach and Rice Skillet

Be the first to rate

(No Ratings Yet)

Loading...

A rustic one-pot Greek classic, this spinach and rice skillet layers tender greens with fluffy long-grain rice, plenty of good olive oil, fresh dill, and a generous squeeze of lemon. It is humble, nourishing, and traditionally served alongside crumbled feta and crusty bread for a light lunch or meze.

Nutrition Facts

Per serving (estimated)

• 365 kcalCalories
• 17 gFat
• 4 gSaturated Fat
• 44 gCarbs
• 5 gFiber
• 3 gSugar
• 10 gProtein
• 520 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the spinach and rice

• 1 lb (450 g) fresh baby spinach, rinsed and tough stems trimmed
• 1 cup (200 g) long-grain white rice, rinsed
• 1 large yellow onion, finely chopped
• 6 green onions, thinly sliced (white and green parts)
• 1/3 cup (80 ml) extra-virgin Greek olive oil
• 3 cups (720 ml) hot water or low-sodium vegetable broth
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the herbs and finish

• 1/3 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 1 lemon, zested and juiced (about 3 tablespoons juice)
• 3/4 cup (100 g) crumbled feta cheese, for serving
• Lemon wedges, for serving

Directions

1. Heat the olive oil in a wide heavy skillet or Dutch oven over medium heat. Add the chopped yellow onion and a pinch of salt and cook, stirring, until softened and translucent, about 5 minutes.
2. Stir in the green onions and cook for 1 minute, then add the rinsed rice. Toast the rice for 2 minutes, stirring constantly, until the grains turn glossy and slightly translucent at the edges.
3. Pile the fresh spinach on top of the rice in batches, stirring gently after each addition so it wilts down into the pan, about 3 to 4 minutes total.
4. Pour in the hot water or broth, season with the 1 teaspoon salt and the black pepper, and bring to a gentle boil. Reduce the heat to low, cover tightly, and simmer undisturbed for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
5. Remove the skillet from the heat, keep the lid on, and let the rice steam-rest for 5 minutes. Uncover and fluff with a fork, then gently fold in the fresh dill, parsley, lemon zest, and lemon juice; taste and adjust salt.
6. Spoon into shallow bowls, top generously with crumbled feta, and serve immediately with lemon wedges and crusty bread on the side.

Cook’s Notes

• Use authentic Greek extra-virgin olive oil; the dish's flavor depends on it, so choose a fruity, peppery one if possible.
• Frozen chopped spinach works in a pinch; thaw and squeeze it very dry before adding to avoid a watery skillet.
• For a creamier texture, stir 2 tablespoons of Greek yogurt into each bowl just before serving.
• Traditionally the rice is left a little soupy; if you prefer it drier, cook uncovered for the last 5 minutes.
• Reserve some fresh dill and a final drizzle of olive oil to add at the table for the brightest flavor.

You might also like

European

Greek-Style Stuffed Tomatoes and Peppers

European

Greek Easter Braided Sweet Bread with Mahlepi and Mastiha

European

Greek Cinnamon-Braised Chicken

European

Avgolemono Chicken Lemon Soup