A fabulous Greek rice dish with dill, spinach, and lemon. Accompanies lamb deliciously as well as a side of a cool refreshing cucumber sauce...Enjoy.


Recipe Summary

10 mins
33 mins
43 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

  • Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.

Cook's Notes:

You can use stock in place of water if desired.

The number of servings reflects side-dish-sized portions. Please adjust accordingly if making as a main dish.

Nutrition Facts

231 calories; protein 7.3g; carbohydrates 42.2g; fat 3.9g; cholesterol 8.3mg; sodium 218.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This turned out pretty good and would pair nicely with almost any meat. The one thing I did not care for was the onions. I am a huge onion fan but they seemed to overpower the dish and the texture was off. I really think for them to work in this they need cooked longer than just to the softened stage. Next time I will cook them until they are dark and caramelized. That or I will just leave them out altogether and garnish with green onion tops. Good universal side dish though and one worth making. Read More