Greek Spinach Rice with Feta and Lemon (Spanakorizo) | Food Wishes

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still suitable for cooking.

Thaw and squeeze out excess water from 1 pound of frozen chopped spinach.

Chop green onions, fresh dill, and fresh mint leaves finely.

Heat Greek olive oil in a saucepan over medium-high heat.

Add rice to the saucepan and stir until every grain is coated with oil and starts to sizzle.

Add salt, black pepper, cayenne, and green onions to the rice and cook for about 1 minute.

Add chopped dill, mint, spinach, and cold fresh water (or chicken broth) to the saucepan.

Mix thoroughly to ensure the spinach and rice are evenly combined.

Wait for the mixture to come to a simmer, which will start bubbling around the edges.

Cover the saucepan tightly and reduce heat to medium-low, simmering for exactly 25 minutes.

After 25 minutes, remove the lid and turn off the heat, stirring the rice to check for doneness.

Let the rice sit covered for about 5 minutes.

Taste and adjust seasoning if necessary, adding more salt if needed.

Spoon the rice into a bowl and create a surface suitable for topping with feta.

Squeeze at least half a lemon over each serving of rice.

Top with crumbled feta cheese to taste.

Optionally, add pickled red onions, Aleppo chili flakes, and a drizzle of Greek olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens