This spinach and feta rice pilaf is one of those recipes I go back to over and over again. It’s cozy, savory, and honestly just really satisfying.

The feta melts just a little into the warm rice, the spinach adds freshness, and it all comes together in one pan (yes, one!).

It’s perfect as a side dish or even as a main with some added protein. Plus, it’s super budget-friendly and made with things you probably already have.

this recipe!

Why I Love This Recipe

Let me tell you why this one’s always in rotation at my house:

• It’s simple, but never boring. That combo of salty feta and garlicky spinach just works.
• Everything cooks in one pan — fewer dishes is always a win.
• It’s great hot or room temp, so it’s perfect for potlucks or meal prep.
• You can add almost anything to it — leftover chicken, roasted veggies, whatever you’ve got.

One time, I made this as a last-minute dinner side when my fridge was nearly empty. Now? It’s a go-to comfort dish. That’s the magic.

🍚 What You’ll Need

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup long-grain white rice (uncooked)
• 2 cups low-sodium vegetable broth
• 3 cups baby spinach, roughly chopped
• ½ cup crumbled feta cheese
• Zest of ½ lemon
• Salt, to taste
• Black pepper, to taste

👩‍🍳 Tools You’ll Need

• Large skillet or sauté pan with lid
• Wooden spoon
• Chef’s knife
• Cutting board
• Microplane or fine grater (for lemon zest)
• Measuring cups and spoons

Pro Tips

1. Don’t rush the onion — getting it soft and slightly golden builds flavor early on.
2. Use pre-washed baby spinach to save time (and sanity).
3. Crumble feta by hand instead of using pre-crumbled — it melts better and tastes fresher.
4. Let the rice rest a few minutes before fluffing. It finishes cooking in its own steam.
5. Taste before salting — feta adds a good amount of saltiness already.

🔁 Substitutions & Variations

• Swap white rice for brown rice (just increase cook time and broth amount).
• Add herbs like dill or parsley for extra brightness.
• Make it spicy with a pinch of red pepper flakes.
• Use frozen spinach — just thaw and squeeze out extra liquid first.
• Try goat cheese instead of feta for a tangy twist.

⏰ Make-Ahead Tips

• You can chop the onion, garlic, and spinach a day ahead and store in containers in the fridge.
• Cooked rice pilaf can be stored in the fridge for up to 4 days and reheated.

🍽️ Servings & Time

• Serves: 4
• Total Time: 30 minutes
  (Prep: 10 mins, Cook: 20 mins)

🔬 Why This Recipe Works (Quick Science)

• Toasting the rice in oil helps keep the grains separate and adds a nutty flavor.
• Using broth instead of water adds depth and richness.
• Adding spinach at the end keeps it bright and prevents overcooking.
• Feta cheese doesn’t melt completely, so it adds little creamy, salty bites throughout.

🧂 Meal Plan Ideas

• Serve as a side with grilled chicken or salmon
• Top with a fried egg for a quick vegetarian dinner
• Mix with chickpeas for a protein-packed lunch
• Pack it cold for a picnic or lunchbox
• Use it as a base for a Mediterranean bowl with hummus, olives, and cucumbers

🚫 Common Mistakes

• Not rinsing the rice — unrinsed rice can turn gummy.
• Overcooking the spinach — add it last so it stays vibrant.
• Adding too much salt — remember, feta is salty!
• Lifting the lid too often — rice needs steady heat and steam to cook properly.
• Not letting it rest — steaming at the end fluffs the rice up perfectly.

🍽️ What to Serve With

• Lemon-roasted chicken thighs
• Greek-style meatballs
• Grilled lamb chops
• Cucumber-tomato salad
• Warm pita bread and tzatziki

❓ FAQ

Can I use brown rice?
Yes! Just cook it longer (about 40-45 mins) and use a bit more broth (2½ cups).

Is this freezer friendly?
You can freeze it, but the texture of spinach and feta may change a bit.

Can I double the recipe?
Totally — just use a larger pan and maybe increase cook time by 5 minutes.

Can I make it dairy-free?
Skip the feta or use a plant-based alternative!

👨‍🍳 How to Make Spinach and Feta Rice Pilaf

1. Sauté the onion and garlic

Instructions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4 minutes until softened. Stir in the garlic and cook for 1 more minute.

2. Toast the rice

Instructions:
Add the uncooked rice to the skillet and stir well, letting it toast for 1-2 minutes until it smells nutty.

3. Add the broth & simmer

Instructions:
Pour in the vegetable broth, add a small pinch of salt and pepper, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

4. Stir in spinach and lemon zest

Instructions:
Remove lid, add chopped spinach and lemon zest, and stir gently. Cover again and let it steam off heat for 5 more minutes.

5. Add feta and fluff

Instructions:
Fluff the rice with a fork and gently fold in the crumbled feta. Taste and adjust seasoning if needed.

6. Serve and enjoy

Instructions:
Transfer the rice pilaf to a serving bowl or plate. Top with a little extra feta and a sprinkle of lemon zest if you’d like. Serve warm or at room temperature.

🧊 Leftovers & Storage

• Store in the fridge in an airtight container for up to 4 days.
• Reheat gently in the microwave with a splash of broth or water.
• Can be eaten cold too — it’s actually delicious that way.

🥄 Final Thoughts

This spinach and feta rice pilaf is one of those little gems that looks fancy but is secretly easy. If you try it, I’d love to hear how it went! Leave a comment below if you made any swaps, have questions, or just want to share how much you liked it.

Happy cooking! 🥄💚