Greek Rice with Spinach, Feta and Black Olives

Recipe by evelynathens
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the spinach and tender stems until the water runs clean; drain.
  • If leaves are large and crinkly, sprinkle lightly with salt and mix well.
  • Let stand in a colander 15 minutes; rinse and squeeze out excess moisture.
  • Shred the spinach to make about 3 cups.
  • Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet.
  • Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes.
  • When the water evaporates, slowly let the onions turn golden, stirring occasionally.
  • Add 1 cup water, the reduced tomato purée, and rice.
  • Cover and cook for 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 toweling over the rice, cover again, and let stand until cool.
  • Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil.
  • Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.
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