This is a very tasty recipe and makes an excellent side dish for Greek Chicken or any grilled shrimp. However after making it several times there are a couple of things that should be mentioned. First, if you use 2 pounds of fresh spinach, you need a BIG pot to cook the spinach down in. Once the spinach wilts it will be one tenth of the volume it started at. But it takes a big pot told hold the fresh spinach for the first minute. Of course using thawed frozen spinach solved this problem. Second, I know of no rice dish that is cooked uncovered. I cover mine and cook it for 20 minutes and then for 5 minutes more uncovered until it is thick and creamy. Third, I like to add the rice when I add the spinach. Allows the rice to soak up some of the flavor of the oil and onion. Fourth, I sometimes add a couple of cloves of minced garlic during the last minute of cooking the onion. I depends on what I am serving the dish with and if I want the hint of garlic or not. Fifth, once the dish is done add 1 table spoon of lemon juice to the pot and stir it in. This is absolutely mandatory. Lastly, once you have plated up the dish, sprinkle a tablespoon of feta cheese on top of each serving. The salty, creamy kick the feta adds makes the dish seem complete.
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This is a very tasty recipe and makes an excellent side dish for Greek Chicken or any grilled...