Greek Lemon-Dill Turkey Skillet

Thaw 10 oz frozen chopped spinach completely and squeeze out all excess water using a clean kitchen towel or paper towels. Set aside.

Wash 1 medium cucumber, peel it, slice it in half lengthwise, and cut it into thin half-moon shapes. Set aside.

Zest and juice 1 whole lemon to obtain 1 tsp of lemon zest and 2 tbsp of fresh lemon juice.

In a medium saucepan, bring 1.5 cups water to a boil. Stir in 1.5 cups uncooked instant rice, cover with a lid, remove from the heat, and let stand for 5 minutes. Fluff with a fork and set aside.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb raw ground turkey and cook, breaking it up with a wooden spoon, for 6 to 8 minutes until browned and cooked through with no pink remaining.

Reduce the skillet heat to medium. Stir in the squeezed 10 oz spinach, 1 tsp dried dill weed, 1 tsp garlic salt, a pinch of black pepper, 1 tsp lemon zest, and 2 tbsp lemon juice. Cook for 2 minutes to blend the flavors and warm the spinach.

Gently fold the cooked instant rice into the turkey mixture until well combined, then remove the skillet from the heat.

Top the skillet with 4 oz crumbled feta cheese and the sliced cucumber half-moons just before serving.