Reviewed: Nov. 5, 2009

Tasted great! I used brown rice therefore cooked everything together right away rather then letting the spinach and onion mixture simmer for 15 mins.

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Colle1979

Home Town: St. Boniface, Manitoba, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Oct. 20, 2009

I expected we'd like it but was surprised how much, especially with the feta on top. Reduced evoo to maybe 1/4 to 1/3ish cup and used just 2 cups of water. Makes a lot and we had leftover. Just had some for breaky with fried eggs on the side and decided to try making the rest into a pie/quiche.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 9, 2009

This was pretty good. I did reduce the oil by half, because I served this as a side dish with meat. I enjoyed it. Thanks!

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kimmhunt

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Reviewed: Jun. 13, 2009

I really liked this dish. Thank you for sharing it! To make it more of a meal by itself, I added ground lamb, just browned it up along with the onions (in just a healthy drizzle of olive oil for the pan). Served with a good squeeze of fresh lemon juice and crumbled feta on top, fabulous!

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peg13fan

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Reviewed: Jun. 1, 2009

Used 1/4 cup of EVOO and upped the rice to a cup. Should have cut back on the water and used only 1/2 cup of the rice. There was just too much rice for me. Hubby wouldn't try it and while I found the flavor good...would have preferred the spinach to be a little more dominant.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: May 8, 2009

This dish turned out to be surprisingly tasty, especially when I added more salt, pepper, and more garlic than the recipe called for. I used less olive oil than the recipe suggested and the dish still turned out very well--I believe I used about 1/3 cup, total. I'd also recommend using a cup of rice, rather than half a cup...when I put in half a cup initially, it was totally overwhelmed by the spinach. Garnishing this dish with lemon juice and feta cheese makes it INCREDIBLE. I loved it and will make it again!

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Carblover

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Reviewed: Jan. 16, 2009

Very good recipe.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Oct. 9, 2008

I love this recipe, even my picky eaters love this recipe! I usually use a 28 oz bag of frozen spinach and a 15 oz can of diced tomatoes, and it comes out delicious.

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wendylady72

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Reviewed: Sep. 21, 2008

I followed the advice of some of the other reviewers and did not use a whole cup of olive oil; just enough to saute the onions (about 2 TBS). I didn't have tomato paste on hand so I just omitted it. It turned out fabulous! My husband couldn't get enough and I thought it was a great way to make something different with spinach. Thanks for the recipe.

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THEO4020

Cooking Level: Expert

Home Town: Lakeside, California, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 7, 2008

I made this recipe to a "T" and it was good, but, not outstanding. It was just sort of missing something. Thanks, anyway!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 4, 2008

Very good, everyone loved it. I followed the advice of some of the other reviewers and cut back on the oil. I also added a sprinkling of parm and feta cheese. Also had to use canned spinach. Goes well as a snack w/ pita bread too.

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REBECCAS5

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

Thankfully I read the previous reviews and reduced the amount of oil used to 1/4 cup. Also added some dried parsley and chilli flakes to the boiling water before stirring in the rice. Served it with Souvlaki and Tzatziki (recipe for both were also obtained on this website). Dinner was an absolute delight for the entire family.

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Irene

Cooking Level: Expert

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Reviewed: Mar. 6, 2008

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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JodiA

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Reviewed: Jan. 23, 2008

This is a delicious recipe, typical of Greek cuisine. For those who are concerned about their olive oil intake, please note that 'oil' dishes, are they are called in Greece, are served on days when no meat is served, traditionally on Wednesdays and Fridays: this dish would be the main dish, sometimes served with feta cheese for those who are not lenting. For those who are using it as a side dish, by all means cut back on the amount of oil to suit your tastes.

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elisaveth

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Oct. 24, 2007

This was good. My husband and I enjoyed it with a souvlaki recipe from this site. The only changes we made was that we added some mushrooms along with the tomatoes. I would give it a five but I found it to be a bit too mushy for my liking.

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Nickytababy

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

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Reviewed: Jun. 4, 2007

This is an incredible way to enjoy spinach! I didn't have any beef boilen but it still was great! I used a lot of lemon juice and my boyfriend loved this dish! YUMMY will make again soon.

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ashleydowdle

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Reviewed: Apr. 27, 2007

I gave this 4 stars because it is more work than your average side dish, and it wasn't a hit with the kids. That said, my husband and I really liked it. It tastes better than it looks, and it's a good change of pace. I cut back to 1/4 cup oil, and would use even less next time, also used 2 cloves of garlic, and 1 onion. The lemon and feta are a must!

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LOVELEIGH98

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Reviewed: Mar. 21, 2007

With all of the onions, spinach, and tomatoes, it didn't seem like there would be room for rice in the pot. But it did fit and it was wonderful. I decreased the amount of oil to 1/4 cup as others suggested and I used fresh spinach instead of frozen. Definitely add the lemon and feta at the end--yum!

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LAFLRA

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Martin, Tennessee, USA

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Reviewed: Jan. 21, 2007

This dish was okay, not great just okay. Not dynamite but I think the effort/time far outweighed the taste.

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Chocokide

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 30, 2006

I used the Minute Rice as someone else suggested becuase I've made similar with regular rice and some of the grains came out hard. Definately only need 1/4 cup of oil - HEAVENLY with lemon and feta! I used 3 tblspoons tomato sauce instead of paste since I didn't have paste

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