Greek spinach rice has all of the ingredients in it that my family loves. Rice is such a versatile grain. It is one of the things that I love about it.
This week the Sunday Supper home cooks are making recipes based on the soon to be released movie My Big Fat Greek Wedding 2. I can’t wait to see this version. We own the original My Big Fat Greek Wedding, and watch it every couple of months. If you haven’t seen it, make sure you do. Get ready to laugh. Oh, and get the windex too!
We have had many rice dishes over the years, but I think this one has to be one of my favorites. I love the addition of spinach to the dish. We used organic baby spinach, but you can use the type of spinach you normally purchase.
I make sure to take the stem off of each of the leaves. If you don’t use the baby spinach, you may want to cut or tear the leaves in half.
Topping the Greek spinach rice with feta cheese is a wonderful addition to the dish. If you are not fond of feta, just leave it off. Big is not a lover of feta cheese, so I always keep a serving or two aside with no feta.
- 3-4 tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, chopped
- 1 cup basmati rice
- 1/2 pound fresh spinach, stems removed
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper (I use fresh ground)
- 1/2 cup crumbled feta cheese, for topping
- Heat olive oil in a medium pan. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
- Add the spinach, cover and cook until the spinach wilts. (about 3 minutes)
- Stir the rice, chicken stock, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
- Reduce the heat to a simmer, replacing the lid on the pan and cook until the rice is tender (about 15 to 20 minutes)
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
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