Reviewed: Apr. 16, 2012

Instead of 3 lbs of spinach, we used 1/2 lb. stemmed and chopped. 1 cup of rice, and an extra can of tomato sauce. Delish!

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Reviewer:

JessNeo

Cooking Level: Expert

Home Town: Tyngsboro, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

Reviewed: Mar. 17, 2012

This is the basic Greek version, but since my daughter became a vegetarian, I have found ways to improved dishes like this family favorite. To this I delete tomato sauce, substitute stewed tomatoes and a can of garbanzo. That way with a chunk of garlic bread you have protein and a great healthy meal with your salad.

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Reviewer:

Martha Andro

Reviewed: Jan. 27, 2012

I loved this and gave it 5 stars despite the tweaking I think this recipe called for. I too sautéed the dry rice with the onion and garlic (I added). I used chicken broth leftover in the fridge and cut back a bit on the spinach although a bit more or less would make no difference. Highly recommend using more rice as it was apparent that even by doubling it the end result was 'soupy' and I could have used more yet. I squeezed half a fresh lemon into it in the end and crumbled some Feta AFTER removing it from the heat. So, so good!

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Reviewer:

Maiden

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 15, 2012

The mingling of flavors was delish. I used vegetable broth in lieu of water and included a crushed clove of garlic to the onion saute. Rather than tomato sauce, I used a can of diced tomato. The fresh lemon squeezed at the end with feta was yummy. Thanks for sharing!

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Reviewer:

Altheasroom

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Sherwood, Oregon, USA

Reviewed: Jan. 9, 2012

The only thing I liked about this was the consistency of this. This did not appeal to my taste.

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Reviewer:

jayann1

Cooking Level: Intermediate

Reviewed: Jan. 6, 2012

I loved the flavors. I just could not prepare it as written. I started out following the recipe to the T, just because I don't think it is fair to rate the recipe without giving it your all. Anyway, fresh spinach lets out a great deal of water, so with just the !/2 of a cup of rice, it was very soupy. I had to look at the photos to realize something was way off. I wound up adding an extra cup of rice to the recipe as it is now written...then, it was fine. I think you just need to consider the liquid content against the amount of rice to make it work. I would make it again in a heartbeat though...healthy and yummy! Thank you.

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Reviewer:

ann

Reviewed: Jan. 4, 2012

I loved this. The only thing I would do differently next time would be to add a little garlic with the onion. This makes a great, rich, saucy rice side. I did not have the same problems others did with the cooking instructions. At first, I thought there was no way the rice would soak up that much water and sauce and it seemed strange to cook it without covering the pan. I ended up cooking it a little longer than indicated (just because the rest of the meal was not ready yet) but the came out perfectly cooked and tender.

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Reviewer:

Caroline

Home Town: Scottsdale, Arizona, USA

Reviewed: Jan. 4, 2012

I made this with the Greek Style Chicken. It is really good but I did not use tomato sauce - just diced tomatoes. Also I made it with one cup of rice. It was a great side dish.

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Reviewer:

amy

Reviewed: Jan. 3, 2012

This is so good - but I definitely agree with the other reviewers: the rice will NOT cook unless you cover the pot. The two pounds of spinach seems like a lot but ends up being perfect. I used fresh dill and skipped the parsley; instead of tomato sauce, I used some pureed tomatoes, around a half a cup, and added some tomato paste. (It seems to me that the tomato aspect of this dish is pretty forgiving.) We were amazed at how good it is for something so simple! This and a loaf of good bread was dinner. Definitely don't skip the feta and lemon. Four stars because of the cooking method listed here; the taste is 5 stars!

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