Greek-Style Spinach and Feta Basmati Rice

Serves: 4 | Total Time: 30 minutes

This rice is fresh, tangy, and cozy at the same time. It’s packed with spinach, bright lemon zest, and creamy feta for those Mediterranean vibes.

I love making this as a quick side dish or an easy lunch. It feels fancy but is super simple to throw together.

this recipe!

❤️ Why I Love This Recipe

This dish is a go-to for when I want something satisfying but still light and bright. Here’s why I keep coming back to it:

• All the flavors of spanakopita, no fuss with pastry.
• Great way to use up greens and leftover rice.
• The lemon zest + herbs + feta combo is unbeatable.
• One-pot recipe = easy clean-up.
• Tastes great warm or cold.

🛒 What You’ll Need

• 1 cup basmati rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2½ cups vegetable broth, warm
• 3 cups baby spinach, packed
• ½ cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 tbsp lemon juice

👩‍🍳 Pro Tips

1. Rinse your rice really well to keep the grains light and fluffy.
2. Add the spinach last so it stays bright green and fresh.
3. Use good feta—block feta crumbled by hand has the best texture.
4. Don’t skip the lemon zest—it brightens everything up.
5. Let the rice rest covered before fluffing for perfect texture.

🧰 Tools You’ll Need

• Medium saucepan with lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Fine-mesh strainer (for rinsing rice)
• Microplane or grater (for lemon zest)

🔄 Substitutions & Variations

• Rice: Jasmine or long-grain white rice work too.
• Spinach: Try kale or Swiss chard (chopped small).
• Feta: Use plant-based feta for a vegan version.
• Herbs: Fresh mint or basil are lovely extras.
• Add-ins: Toss in sun-dried tomatoes or olives.

⏳ Make-Ahead Tips

• Cook the rice a day before and store it in the fridge.
• You can also prep the chopped herbs and onion ahead of time.

👩‍🍳 How to Make Greek-Style Spinach and Feta Basmati Rice

Step 1: Sauté the onion and garlic

Heat olive oil in a saucepan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until soft. Stir in minced garlic and cook 1 more minute until fragrant.

Step 2: Toast the rice

Add rinsed basmati rice to the pot. Stir gently for 2 minutes until the grains are shiny and slightly translucent.

Step 3: Add broth and simmer

Pour in warm vegetable broth and sprinkle in salt and pepper. Stir once, then bring to a gentle simmer. Cover and cook on low heat for 12–15 minutes until rice is tender and broth is absorbed.

Step 4: Stir in spinach and herbs

Turn off the heat. Quickly stir in the baby spinach, chopped dill, and parsley. Cover for 1-2 minutes until spinach wilts.

Step 5: Add feta, lemon zest, and lemon juice

Uncover and sprinkle crumbled feta and lemon zest over the rice. Drizzle in lemon juice. Gently fluff with a fork to combine.

Step 6: Serve and garnish

Spoon into bowls. Top with a little extra feta or herbs if you like.

🥶 Leftovers & Storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently in a pan with a splash of broth or water.

🔬 Why This Recipe Works (Quick Science)

• Basmati rice stays fluffy because it’s rinsed to remove excess starch.
• Cooking the rice in broth gives it extra flavor from the inside out.
• Lemon zest and juice brighten the creamy, salty feta and spinach.

📅 Meal Plan Ideas

• Lunch bowl: Add chickpeas and cucumber.
• Dinner side: Pair with grilled tofu, falafel, or baked salmon.
• Meal prep: Make a big batch and portion for weekday lunches.

❌ Common Mistakes

• Not rinsing the rice: Makes it sticky instead of fluffy.
• Overcooking the spinach: Add it at the end to keep it bright.
• Using cold broth: Slows cooking and dulls flavor.
• Skipping the lemon zest: You’ll miss the fresh, bright finish.

🍽️ What to Serve With

• Lemon garlic roasted tofu
• Greek salad with cucumbers and olives
• Crispy chickpeas or falafel
• Roasted eggplant or zucchini
• Hummus and pita

❓ FAQ

Can I use brown rice?
Yes, but you’ll need to increase the broth and cooking time (about 35–40 min).

Can I make this vegan?
Totally. Just use plant-based feta or skip it and add extra herbs.

Is it good cold?
Yes! It makes an awesome cold rice salad.

Can I add protein?
Sure—chickpeas, grilled tofu, or tempeh are all great options.

🌟 Try It Yourself!

This one’s easy but feels like something special. Let me know in the comments how it turns out or what you paired it with—I’d love to hear your spin on it!