Classic Greek Spinach Recipe -
Classic Greek Spinach Recipe

Classic Greek Spinach

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

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 for me, I am gonna do 1/4 cup next time). I followed the rest of the recipe and when I got to the rice it seemed like a little, so I used a cup (which seemed to make the perfect amount for me and my family). When I first served it, we all looked at it like "ew...." I was not excited about the prospect of tasting it, however, after we all tasted it, we realized that it was actually pretty good!! So for me, I think using 1/4 cup of oil (possibly even less) and 2 cups of rice is what will work for me. I think we will make this recipe again... I did have to modify it though, I think it's way too oily as is (them greeks and their olive oil!!) Worth trying out!!! :) Oh and we got a laugh when my hubby (who hates tomatoes) said "I think it needs more tomatoes" heh!

Most Helpful Critical Review
Jul 24, 2003

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 sounds like it worked for all the other reviewers- but for me- it was a big thanksgiving miss- but at least full of laughs. I would try it again- but with a lot less oil.

Feb 20, 2005

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 2 CUPS Minute Rice for step #3(let it simmer, covered, for 5-10 minutes and it was perfect); I also added some parmesean cheese, red pepper flakes, and seasoned salt to taste.

Mar 06, 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!

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.

Feb 22, 2011

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!

Nov 07, 2003

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 patties and tzatziki, you simply can't go wrong. Or make it a meal in itself. I honestly think I could eat this Greek Spinach recipe every day for the rest of my life and be happy. It is just that good.

May 23, 2006

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 (even after cooking with the lid off for about 30 minutes), too oily. Thanks to some creativity by my boyfriend, it was salvageable and not too embarassing, but it took a LOT of tweaking. Here's our recommendations/rescue methods: 1) cut the oil WAY down, 2) we ended up adding another 1/3 cup of rice because it was too liquid, 3) we then added another tablespoon of tomato paste and a can of diced tomatoes (we were running out of time!), 4) While cooking the orignal version and being able to see it was going to be quite bland, I had already added fresh oregano and winter savory. In the rush-to-finish, we added about a tablespoon of dried oregano, a teaspoon of thyme, and lots and lots of salt and pepper, 5) Even after all that, we still had to dip it into the serving bowl with a slotted spoon, and when we got to the party, there was a layer of oil resting atop the mush. But, the guests loved it.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 36.6 g
  • 56%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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