This greek rice with spinach recipe is a healthy and flavourful side dish made with fresh spinach, herbs, and lemon. Perfect for pairing with grilled meats or as a vegetarian main!
It's an easy healthy Mediterranean dish that I adapted from a recipe on A Family Feast blog. I was making our Greek lamb meatballs dish for the first time and it suggested serving them as part of a meze platter, with cooked rice or a Greek salad.
I decided I fancied some rice, but didn't want to just have plain basmati rice, so I googled 'Greek rice' and looked at a few of the search results that came up. The recipe on A Family Feast really appealed as it had spinach in it and I had a bag of freshly picked spinach in the fridge from our garden. I had all of the other ingredients too, but didn't have fresh dill, so used dried dill instead. It's a winner that gets made often!
We enjoy it with Greek lamb meatballs, best basic houmous, Greek salad and flatbreads.
Tips
- Low-carb option - replace the rice with cauliflower rice for a lighter version.
- Grain alternatives - use quinoa, farro or bulgar wheat instead of rice for added texture and nutrition.
- Herbs and spices - try adding fresh parsley or mint for a more Mediterranean flair, and a sprinkle of smoked paprika for added depth.
- Toppings - top with crumbled feta, toasted pine nuts or a drizzle of olive oil for extra flavour.
- Protein additions - turn this from a side dish to a main course by adding chickpeas, grilled chicken or prawns.
- This Greek rice with spinach recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - Greek rice with spinach can be made ahead and kept in the fridge for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of water or stock to refresh the flavours.
Long-grain rice, such as basmati or jasmine, works well for fluffy results. You can also use short-grain rice for a creamier texture.
Yes - thaw the frozen spinach and squeeze out excess water before adding it to the dish.
Rinse the rice thoroughly before cooking and avoid overcooking. Fluff with a fork once it's done.
Yes - Greek Rice with Spinach freezes well. Cool completely before storing in an airtight container for up to 3 months. Reheat directly from frozen or after thawing.
Serve as a side dish with grilled meats, roasted vegetables, or seafood. It also works well as a vegetarian main course with a Greek salad.
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How to make this Greek Rice with Spinach
Ingredients
- 2 tbsp olive oil
- 1 medium onion (approx. 125g), finely chopped
- 1 clove garlic, crushed
- zest from one lemon
- 0.5 tsp ground cumin
- 225g baby spinach, roughly chopped
- 250g basmati rice
- 500ml vegetable stock (made using a stock cube or pot)
- 2 tsp dried dill, plus extra to garnish
- 0.5 tsp salt
- freshly ground black pepper, to taste
- juice from one lemon
Instructions
- Heat the olive oil in a medium saucepan over a medium heat. Sauté the onion until translucent (about 5 to 7 minutes). Add the garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and put cover the pan. Cook until the spinach wilts down (about 3 to 5 minutes).
- Add the rice, vegetable stock, dried dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, cover and cook until the rice is tender (about 10 minutes - follow the cooking instructions on the packet).
- Stir in the lemon juice and sprinkle with some dried dill.
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Greek Rice with Spinach
Equipment
Ingredients
- 2 tbsp olive oil
- 1 medium (¾ cup) onion (approx. 125g) finely chopped
- 1 clove garlic crushed
- zest from one lemon
- 0.5 tsp ground cumin
- 225 g (7 ½ cups) baby spinach roughly chopped
- 250 g (1 ⅓ cups) basmati rice
- 500 ml (2 ¼ cups) vegetable stock (made using a stock cube or pot)
- 2 tsp dried dill plus extra to garnish
- 0.5 tsp salt
- freshly ground black pepper to taste
- juice from one lemon
Instructions
- Heat the olive oil in a medium saucepan over a medium heat. Sauté the onions until translucent (about 5 to 7 minutes). Add the garlic and sauté for another minute.
- Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3 to 5 minutes).
- Add the rice, vegetable stock, dried dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, cover and cook until the rice is tender (about 10 minutes - follow the cooking instructions on the packet).
- Stir in the lemon juice and sprinkle with some dried dill.
Notes
- Low-carb option - replace the rice with cauliflower rice for a lighter version.
- Grain alternatives - use quinoa, farro or bulgar wheat instead of rice for added texture and nutrition.
- Herbs and spices - try adding fresh parsley or mint for a more Mediterranean flair, and a sprinkle of smoked paprika for added depth.
- Toppings - top with crumbled feta, toasted pine nuts or a drizzle of olive oil for extra flavour.
- Protein additions - turn this from a side dish to a main course by adding chickpeas, grilled chicken or prawns.
- This Greek rice with spinach recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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