- 1 and a half kilograms of spinach coarse stalks removed
- 120 ml olive oil
- 1 small onion finely chopped
- 4 spring onions
- 250ml tomato juice or hot water
- 4 tablespoons finely chopped fresh dill
- salt and pepper
- 80 grams medium grain rice
- lemon to garnish
- black olives or feta cheese to serve
Roughly chop the spinach leaves and rinse well, then put them into a pan and cook over medium heat stirring frequently for a few minutes until wilted. Drain and set aside.
Heat the oil in a large heavy pan. Add the onions and scallions and cook over low heat stirring occasionally for 4 to 5 minutes until softened and translucent. Pour in the tomato juice or water, add the spinach and dill, season with salt and pepper, and stir well.
Using a wooden spoon, spread the spinach mixture evenly over the base of the pan and make hollows at random with the back of the spoon. Boon small amounts of rice into the hollows and cover them with the spinach mixture. Cover and simmer over low heat for 15 to 20 minutes until the rice swells and most of the liquid has been absorbed. Do not over cook and do not stir during cooking.
Turn off the heat and place a fixed layout of paper towels between the pan and the lid to absorb the steam for 10 to 15 minutes. Take off the lid sprinkle with pepper and served garnished with lemon and accompanied by black olives or feta cheese.
It is still delicious served at room temperature the next day.