Greek Spinach Rice with Dill, Feta & Olives

As the days start to get longer, my body has been craving leafy greens. This Greek Spinach Rice with Dill, Feta & Olives hits the spot as a vibrant, healthy, satisfying side dish and is absolutely packed with flavor. This recipe calls for a huge mountain of spinach and only a cup of rice, so the finished dish has more vegetables than rice, more luscious than a pilaf. About 15 years ago this was one of my favorite side dishes to make for dinner parties. I completely forgot about the recipe until I was flipping through an old favorite cookbook, Paula Wolfert’s Mediterranean Grains and Greens, and I saw a handwritten star on this page. I made it again last night for a dinner party and it was a favorite all over again.

I have made a few of my own tweaks to the original recipe, doubling the recipe for a crowd and leftovers, increasing the aromatics & dill, using tomato paste instead of cooking down fresh pureed tomatoes, and being flexible on the variety of olives. Leftovers are spectacular as is, but also wonderful scrambled into eggs and added to breakfast tacos or burritos.

Greek Spinach Rice with Dill, Feta & Olives

This recipe calls for a huge mountain of spinach and only a cup of rice, so the finished dish has more vegetables than rice, more luscious than a pilaf. 

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Ingredients

  

• 6 tablespoons olive oil
• 2 bunches scallions (white and light green parts)
• 1 large onion
• 6 tablespoons tomato paste
• 1 cup basmati rice
• 2 large bunches dill
• 2-3 pounds fresh spinach
• salt and pepper

Garnishes:

• olive oil
• chunks of feta
• good quality olives of your choice

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Instructions

 

• Wash the spinach until the water runs clean, drain. Shred the spinach to make about 3 cups.
• Heat 3 tablespoons of the olive oil in a deep skillet. Add the scallions, onions, a pinch of salt, and 1/2 water and cook, covered, over medium-low heat for 10 minutes.
• When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 2 cups water, the tomato paste, and rice. Cover and cook 10 minutes.
• Spread the spinach and dill over the rice, cover, and cook 10 minutes longer.
• Remove from heat, mix, then place a double thickness of paper towels over the rice. Cover again and let stand until cool. Adjust the seasoning with black pepper and salt.
• Drizzle with the remaining olive oil. Serve at room temperature garnished with olives and feta.

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