Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::6
Ingredients
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1 cup thinly sliced scallions
1/4 cup drained, chopped sun-dried tomatoes in oil
1 tablespoon finely chopped fresh garlic
1 teaspoon dried oregano
1 (16 ounce) package frozen chopped spinach
3 cups vegetable broth
1 1/2 cups uncooked long-grain white rice
1 1/2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 ounces feta cheese, crumbled (about 1 1/2 cups), divided
1/2 cup chopped fresh dill
Directions
Gather all ingredients. Preheat the oven to 425 degrees F (190 degrees C).
Dotdash Meredith Food Studios
Heat oil in a large ovenproof skillet over medium-high heat. Add scallions, sun-dried tomatoes, garlic, and oregano; cook, stirring often, until scallions soften, about 2 minutes. Add spinach, and cook, stirring occasionally, until thawed, 5 to 6 minutes.
Dotdash Meredith Food Studios
Stir in broth, rice, lemon zest and juice, salt, pepper, and 1 cup of the feta. Bring to a simmer over high heat, stirring occasionally. Stir in dill, and top evenly with remaining 1/2 cup feta.
Dotdash Meredith Food Studios
Bake in the preheated oven until rice is tender and feta begins to brown, about 20 minutes.
Dotdash Meredith Food Studios