Classic Greek Spinach

Classic Greek Spinach

79
LIOTAKI 0

"This is a classic and tasty Greek recipe for spinach. Easy and quick to cook, and it is certain to be consumed quick too! Serve with fresh lemon juice and the famous Greek feta cheese."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
  2. Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
  3. Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

Reviews

79
  1. 92 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

As I was making this recipe, I was pouring the olive oil into the measuring cup and as I got to a half cup I thought, "oy, that's a lot" - so I only used 1/2 cup of oil (which was still too much...

Most helpful critical review

I think I may be missing something here on the recipe. I like the ingredients- but 1 cup of olive oil seemed to be a bit much. It turned into an oily mess. The principle seemed great- and it ...

As I was making this recipe, I was pouring the olive oil into the measuring cup and as I got to a half cup I thought, "oy, that's a lot" - so I only used 1/2 cup of oil (which was still too much...

Terrific low-fat dish if you hold back on the olive oil--you only need 1/4 cup at the most. I followed the directions with the following exceptions: used fresh spinach and 1 large onion; I used...

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 po...

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 w...

I think I may be missing something here on the recipe. I like the ingredients- but 1 cup of olive oil seemed to be a bit much. It turned into an oily mess. The principle seemed great- and it ...

Very good! I used chicken stock instead of water, and chicken bouillon instead of beef. I also added 1 tsp each of oregano, thyme and basil. A real hit at my dinner party!

This is amazingly, incredibly wonderful and inexpensive. The only changes I made were reducing the olive oil to 1/4 cup and using veggie bouillion instead of beef. Coupled with eggplant pattie...

Wouldn't you know, the very first time I don't read other reviews, I pay dearly and publicly! I made this for a dinner party and followed the recipe exactly. It was AWFUL--bland, too watery (e...

dis were wicked man.......... but a bit bland.