For ➍675 g fresh spinach
7 tbs extra virgin olive oil
1 large onion, finely sliced
juice of ½ lemon
15 cl hot water
115 g long-grain rice
3 tbs fresh dill, finely cut & some sprigs for decoration
salt & pepper
Wash the spinach. Cut in large pieces. Heat some oil in a stewpot and sautée the onion in it. Add the spinach for a few m. When tender, pour in the lemon juice and water. Bring to boiling point. Add the rice and half the dill, cover and boil the food on low heat for about 10 m. Serve hot, sprinkled with the rest of the dill.
Sprinkle with some feta cheese.
Can also be served cold, with quartered cold eggs.
A classic Greek recipe of the Lent and Easter period.
