Spanakorizo (Spinach and Rice with Lemon, Dill and Feta)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g spinach
- 200 g short grain rice
- 1 onion
- 3 spring onions
- 5 tbsp olive oil
- 1 lemon
- 15 g fresh dill
- 100 g feta cheese, crumbled
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 10.7 g
- Carbohydrate
- 46.6 g
- of which sugars
- 5.5 g
- Fat
- 23.5 g
- of which saturates
- 6.3 g
- Fibre
- 4.9 g
- Salt
- 0.91 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and spring onions.
- 2
Warm the olive oil in a wide pan and soften the onion and spring onions for 6 minutes.
- 3
Stir in the rice and cook for 1 minute, then add 500ml water. Season well, cover and simmer for 12 minutes.
- 4
Stir in the spinach and cook, uncovered, for a further 5 minutes until the rice is tender and the spinach has wilted down.
- 5
Stir through the juice of the lemon and most of the chopped dill.
- 6
Scatter with the remaining dill and the crumbled feta before serving.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.