Greek Spinach Feta Rice
Tender white rice infused with bright lemon juice and oregano, studded with wilted spinach and creamy feta cheese. This herbaceous, tangy side dish pairs beautifully with grilled chicken, roasted fish, or lamb. The feta softens into the warm rice, creating pockets of salty richness.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- 4 servings (about 3½ cups)
Steps
Before you start
- Measure rice and broth ahead of time
- Chop spinach and feta before you begin cooking
- Have lemon juice freshly squeezed
Toast rice and aromatics
- Heat olive oil in a medium saucepan (3-quart) over medium heat.
- Add minced garlic and toast for 30 seconds until fragrant but not browning.
- Add the rice and stir constantly for 1 minute, coating each grain with oil.
- The rice should begin to look slightly translucent at the edges.
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Ready when: Rice is coated and fragrant
Tip: Toasting the rice prevents it from becoming mushy and adds a subtle nuttiness.
Add broth and seasonings
- Pour in the broth, add oregano, salt, and black pepper.
- Stir once to combine.
- Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 16–18 minutes until the rice is tender and the liquid is absorbed.
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Ready when: Liquid is fully absorbed and rice is tender
Tip: Do not lift the lid during cooking; steam is essential for even cooking. If rice still seems wet at 18 minutes, remove the lid and simmer on low for 1–2 more minutes.
Stir in spinach and feta
- Remove from heat and let sit, covered, for 1 minute.
- Open the lid and immediately add the fresh spinach and crumbled feta.
- Stir gently until the spinach wilts into the warm rice and the feta begins to soften, about 1–2 minutes.
- The residual heat will wilt the spinach without overcooking it.
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Ready when: Spinach is wilted and feta is slightly softened
Tip: Use baby spinach—it wilts quickly and distributes evenly. Do not overcook or the spinach will lose its bright color.
Finish with lemon
- Stir in fresh lemon juice and lemon zest (if using).
- Taste and adjust seasoning with additional salt and pepper as needed.
- The rice should have a bright, herbaceous flavor with a tangy lemon finish.
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Ready when: Rice is well seasoned and bright
Tip: Add lemon juice off the heat so its fresh, delicate flavor isn't cooked away. Taste before serving; lemon can vary in acidity.
Good to know
Tips
- For deeper flavor, use vegetable broth instead of water. The herbs and cheese will shine.
- If your rice seems undercooked after the 17-minute simmer, do not add more liquid; simply cover and let it rest for another 2 minutes.
- Crumble the feta by hand rather than chopping—larger pieces soften gently and create pleasant pockets of saltiness.
- Serve warm or at room temperature as a side dish or alongside grilled proteins like chicken, fish, or lamb.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water to loosen. The feta and spinach may soften further when reheated. Do not freeze, as texture will suffer.
Substitutions
- low-sodium chicken or vegetable broth → Vegetable broth or water. Use water if you prefer a lighter dish, but broth adds richer flavor. If using water, increase salt to taste.
- fresh baby spinach, loosely packed → Frozen chopped spinach, thawed and squeezed dry. Use ½ cup (90 g) thawed. Add it in step 3 at the same time as the feta, but it will be less vibrant in color.
- crumbled feta cheese → Crumbled goat cheese or ricotta salata. Goat cheese adds tartness; ricotta salata provides a firmer texture. Use the same amount.
- dried oregano → Fresh oregano or dill. Use 2 teaspoons (6 g) fresh herbs if available. Add half in step 2 and half at the very end for the brightest flavor.
