Rice Pilaf Recipe:
Rice Pilaf with Spinach and Feta

This is a great rice pilaf recipe! It makes a dish that is delicious, attractive, healthy and fast! Rice Pilaf with Spinach and Feta can be a main course entrée or a tasty side dish.

Rice Pilaf

Be sure to put the rice on to cook before you begin working - or better yet, use leftover cooked rice.

I like to make this in my covered cast iron pot, but any heavy covered pot will do.

You can top the entire dish with feta, as described below, or you can put the feta in a small bowl and let people spoon it over their individual servings.

Check that you have these staples at home

  • in the cupboard

    • olive oil
    • garlic
    • dried mint leaves
    • pepper
    • rice
    • dried dill

  • in the fridge or freezer

    • onions
    • bottled lemon juice
    • frozen peas
    • feta cheese

Buy these fresh ingredients

  • spinach

Get out your equipment

  • Essential

    • a heavy pot with a lid
    • a cutting board and sharp knife
    • a mixing spoon
    • a colander or metal strainer
    • measuring cups and spoons

  • Nice to have but not necessary

    • a garlic press (if not, mince the garlic with a sharp knife)
    • a large bowl (for washing the spinach - you could also wash it in the sink)
    • a rice cooker

    The rice pilaf recipe

    2 Tbsp/30 mL olive oil

    1 1/2 cups/375 mL chopped onion

    2 cloves garlic, pressed

    1 Tbsp/15 ml dried mint leaves

    1/8 tsp/.5 mL pepper

    5 oz/140 g spinach (about 2 bunches), stemmed, washed and chopped (you should have about 4 cups/1 L)

    3 Tbsp/45 mL lemon juice

    4 cups/1 L cooked rice

    1 cup/250 mL frozen peas

    1 Tbsp/15 mL dried dill

    1 cup/250 mL crumbled feta cheese

    In a heavy pot, heat the oil over medium heat.
    Add the onions and sauté them until they begin to soften (about 5 minutes).
    Add the garlic, mint and pepper and sauté for a couple of minutes more.
    Add the spinach, lemon juice, and rice.

    Rinse the frozen peas in a colander under running water to thaw them.
    Add them to the pot.
    Add the dill.
    Stir to mix everything well.

    Lower the heat and cover the pot.

    Cook for a few more minutes, stirring occasionally, until the spinach is limp and the pilaf is hot.

    Transfer to a serving bowl, immediately sprinkle with the feta, and serve.


    • Use freshly squeezed lemon juice instead of bottled.

    Ideas for making this recipe your own

    • Experiment with different dark leafy greens in place of the spinach. How about Swiss chard, or kale?


    • Cook the rice ahead of time.

    • I highly recommend using a rice cooker! The rice comes out perfectly, every time.

    • If you don't happen to have dried mint, cut open a couple of peppermint tea bags! (Be sure to read the box, though, to make sure that the tea doesn't include unsuitable ingredients.)

    Menu suggestion

    Serve this dish with

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