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Greek Rice with Spinach and Tomatoes

Greek spinach and rice

This recipe for Greek rice with spinach is really tasty.

This rice recipe is a nice mix of rice, tomatoes and spinach and is a great side dish for so many things. Serve it with simple grilled chicken and a big salad. It would be great with whitefish or as a side dish as part of a vegetarian meal.

I guess this recipe is called Greek rice because you add feta and olives after it is cooked. The rice itself has very mild flavors, so if you are not a fan of feta or olives, simply leave them out.

Check out the nutrient content for this rice recipe below. It’s a pretty healthy side dish recipe, with lots of Vitamin C and A, calcium and iron. The only thing it’s rather high in is carbohydrates, so those who have diabetes have to watch how much of it they eat.

Using whole grain brown rice would make it even healthier and higher in fiber, but you would have to cook it for at least 20 minutes prior to baking it in the oven, since brown rice takes about twice as long to cook as white rice. It would taste delicious though.

Once you try it, let me know how you like it using the comments section below.

greek rice with spinach and tomatoes

Greek Rice with Spinach and Tomatoes

This recipe for Greek rice with spinach is really tasty. It is a nice mix of rice, tomatoes and spinach that is a great side dish for so many things.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main or Side, Side Dish
Cuisine Greek
Servings 6 Servings
Calories 221 kcal


  • 1 teaspoon vegetable oil
  • 1 onion, large, chopped
  • 28 ounces canned tomatoes, crushed
  • 1 package frozen spinach, 10 ounces, chopped, thawed
  • 1 1/3 cups long grain white rice
  • 1 cup vegetable broth
  • 1/4 teaspoon black pepper


  • Preheat the oven to 350ºF (180ºC).
  • Heat the oil in a large casserole dish . Add the onions and cook for 6 to 8 minutes, stirring occasionally, until they are softened. Add the tomatoes, spinach, rice, broth and pepper. Bring to a boil, stirring as needed. Bake in a preheated oven until the rice is tender and most of the liquid is absorbed, about 1 hour.


For Serving:

3/4 cup feta cheese, crumbled
10 black olives, pitted & halved


Calories: 221kcalCarbohydrates: 47gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 369mgPotassium: 627mgFiber: 5gSugar: 7gVitamin A: 5919IUVitamin C: 16mgCalcium: 122mgIron: 3mg
Tried this recipe?Let us know how it was!

Serve this savory Greek rice topped with the crumbled feta cheese and olives.

Serves 4 to 6

Note: If you use salted vegetable broth or stock, you won’t need much salt, if any. Canned tomatoes are a bit salted as well, so don’t be tempted to add salt at the beginning of the cooking time. Taste it half way through and if you think it needs a bit of salt, add it then.


You can substitute chicken or beef broth for the vegetable stock if you want. I tend to do that. If I am serving the rice with chicken, I use chicken stock. Of course vegetable stock works well regardless of what you are serving the rice with. The beef stock does change the taste of the rice recipe a bit, simply because it is a stronger flavor. So be aware of that before you use it. Chicken or vegetable stocks are nicest in this rice dish.

If you like this Greek rice recipe, have a look at our other rice recipes here.

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greek rice with spinach and tomatoes

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