Total Time
Prep 10 mins
Cook 20 mins

This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

Ingredients Nutrition


  1. In a heavy skillet, saute the onions in oil on medium heat until they begin to soften.
  2. Add the garlic, mint and pepper and saute for 2 more minutes.
  3. Stir in the spinach, lemon juice, rice and green peas.
  4. Add the dill.
  5. Cover and cook for 3-4 minutes, stirring occasionally.
  6. When the spinach is limp and the rice is hot, top with the feta and serve immediately.
Most Helpful

I added Kalamata olives and chopped fresh tomatoes and left out the peas in mine, but otherwise made per the directions. The taste was delicious and this is one pilaf I plan to make often, as we really enjoyed it with our baked lamb chops seasoned with greek seasoning. Thanks MsBindy! Ann

Little Miss Cheffie May 09, 2008

Lovely with the salty flavour of feta. I used baby spinach, white Basmati rice cooked with butter, frozen baby peas, and no dill. We had this with Mum's Yemista (Greek Stuffed Vegetables With Rice) for a good meal. I would make this again without dill per preference here.

UmmBinat February 11, 2011

Good stuff! I left out the peas and feta (since I didn't have any), added chicken and pine nuts and extra lemon. It tastes like the filling of a spinich pie, and is great topped with plain yogurt. It's easy and versatile which is right up my alley!

rkassmya June 19, 2008