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    You are in: Home / Recipes / Greek Rice with Spinach, Feta and Black Olives Recipe
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    Greek Rice with Spinach, Feta and Black Olives

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 27, 2008

      This was delicious! I agree with another reviewer who thought it was time-consuming. I bought bagged spinach, but all the steps still took a lot of time. To simplify one step, I used a tablespoon of tomato paste instead of boiling down puree. The amount of spinach in the recipe might be wrong. I used somewhat less than a pound, and when it was chopped and pressed into a cup, it was 4 cups. So I did not use the remainder of the spinach I had bought!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2008

      This took a long time to prepared (wash and trim spinach) before shredding. The end result was a nice tasting rice dish but I make a lot of tasty rice dishes in much less time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2005

      This was great--but then it contains all things I love, so it would be hard not to like it. The cooking method, however, makes it special. The rice is perfect, no clumps, beautifully distributed. I had thought I would want to add additional seasoning (garlic, cumin) but, Evelyn, I'm so glad I trusted your recipe--Thanks for a geat dish.

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    Nutritional Facts for Greek Rice with Spinach, Feta and Black Olives

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.7
     
    Calories from Fat 131
    46%
    Total Fat 14.6 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 192.9 mg
    8%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 6.6 g
    26%
    Sugars 4.0 g
    16%
    Protein 9.1 g
    18%

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