Classic Greek Spinach

Classic Greek Spinach

77 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
LIOTAKI
Recipe by  LIOTAKI

“This is a classic and tasty Greek recipe for spinach. Easy and quick to cook, and it is certain to be consumed quick too! Serve with fresh lemon juice and the famous Greek feta cheese.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
  2. Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
  3. Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

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Reviews (77)

Rate This Recipe
BRUCIESMOMMIE
25

BRUCIESMOMMIE

As I was making this recipe, I was pouring the olive oil into the measuring cup and as I got to a half cup I thought, "oy, that's a lot" - so I only used 1/2 cup of oil (which was still too much for me, I am gonna do 1/4 cup next time). I followed the rest of the recipe and when I got to the rice it seemed like a little, so I used a cup (which seemed to make the perfect amount for me and my family). When I first served it, we all looked at it like "ew...." I was not excited about the prospect of tasting it, however, after we all tasted it, we realized that it was actually pretty good!! So for me, I think using 1/4 cup of oil (possibly even less) and 2 cups of rice is what will work for me. I think we will make this recipe again... I did have to modify it though, I think it's way too oily as is (them greeks and their olive oil!!) Worth trying out!!! :) Oh and we got a laugh when my hubby (who hates tomatoes) said "I think it needs more tomatoes" heh!

GUZ66
18

GUZ66

Terrific low-fat dish if you hold back on the olive oil--you only need 1/4 cup at the most. I followed the directions with the following exceptions: used fresh spinach and 1 large onion; I used 2 CUPS Minute Rice for step #3(let it simmer, covered, for 5-10 minutes and it was perfect); I also added some parmesean cheese, red pepper flakes, and seasoned salt to taste.

JodiA
15

JodiA

We love this as a main dish! I make a few changes to suit my taste. Only 2 T olive oil, extra garlic and fresh spinach. After reducing the liquid in step two I do not add any more water, just pour the rice right in. I put in a whole cup of rice instead of just half. This is wonderful with feta cheese. Next time will try with lemon too. Served with homemade pita chips and hummus. Delish!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 418 cal
  • 21%
  • Fat
  • 36.6 g
  • 56%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Spinach and Rice (Spanakorizo)