Greek Spinach Rice (Spanakorizo)

With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste — don't leave them out!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 358 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil
• 1 bunch green onions, thinly sliced
• ¾ cup crumbled feta cheese
• 1 pinch cayenne pepper, or to taste
• kosher salt to taste
• 1 drizzle olive oil
• 1 ½ cups medium-grain white rice
• 2 teaspoons large-grain kosher salt
• ½ cup packed finely chopped fresh dill
• ½ cup packed finely chopped fresh mint leaves
• 1 pound frozen chopped spinach, thawed and squeezed dry
• 2 ¾ cups cold water, or more as needed
• 3 medium lemons, cut in half
• 2 tablespoons pickled red onions, or to taste (Optional)
• 1 pinch hot chili flakes, or to taste (Optional)

Recipe Instructions

Step 1

Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.

Step 2

Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.

Step 3

Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.

Step 4

Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.

Step 5

Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.