Classic Greek Spinach

Recipe View In a medium saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Recipe View Stir in the thawed and drained spinach and chopped tomatoes. Allow the vegetables to simmer together, stirring occasionally, for about 5 minutes, allowing the flavors to meld.

Recipe View Pour in 2 cups of the vegetable broth (or water) and bring to a boil. Mix in the minced garlic, tomato paste, bouillon cube (if using), salt, and pepper. Reduce the heat to low, cover, and simmer gently for about 15 minutes, until the liquid has reduced slightly and the flavors have deepened.

Recipe View Stir in the rice and the remaining 1 cup of vegetable broth (or water). Return the mixture to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Do not lift the lid during this time to ensure even cooking.

Recipe View Remove from heat and let stand, covered, for 5 minutes before serving. This allows the rice to fully absorb any remaining liquid and become fluffy.

Recipe View Serve hot, garnished with a drizzle of fresh lemon juice and crumbled feta cheese (optional).