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Rice, spinach and eggs with feta
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Ali Allen
Rice, spinach and eggs with feta
Recipe by Linda Tubby
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
385Kcal
Fat
26gr
Saturates
7gr
Carbs
22gr
Sugars
2gr
Fibre
1gr
Protein
16gr
Salt
1.8gr
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Ingredients
- 100g basmati rice
- 160g young leaf spinach
- 5 tbsp extra-virgin olive oil
- 1 bunch spring onions, trimmed and chopped
- 2 garlic cloves, crushed to a paste with a pinch of salt
- 1 x 25g pack dill
- 250ml vegetable stock or water
- 4 large eggs
- 100g vegetarian feta cheese, sliced
Step by step
- Soak the rice in cold water with 1 teaspoon of salt for 10 minutes. Meanwhile, put the spinach in a large bowl and cover with boiling water. Leave for 1 minute, drain and refresh in cold water, drain again; set aside.
- Heat the oil in a shallow flameproof casserole or deep frying pan, about 21cm in diameter, and fry the spring onions for 1 minute, stir in the garlic and turn off the heat.
- Drain the rice, rinse and drain again and add to the spring onions. Use scissors to roughly snip the dill straight onto the rice, discarding any thick stalks. Pour over the stock or water, season with salt and plenty of black pepper and bring quickly to a simmer. Turn the heat to low, cover and cook for 8 minutes.
- Fold in the spinach, make four holes in the mixture; crack in the eggs. Cover and cook for 6-8 minutes or until the whites are cooked and yolks still soft. Serve with feta scattered over.
Chef quote
Quick, filling comfort food. The dill really transforms it, so try not to leave it out!