A dish representative of the Greek culinary philosophy: simple, healthy and delicious ingredients. That is why, beyond the fast- ing periods, this dish can be found on the weekly menu of every Greek family.
Cooks In10' preparation | 25' cooking
2.2 lb spinach, cleaned
¼ cup extra-virgin olive oil
1 onion, chopped
1 bunch green onions with leaves
1 leek, chopped
1 tomato, diced
¾ teacup Carolina rice
1 bunch fresh dill
Juice of 1 lemon
Salt, freshly ground pepper
Clean, rinse and drain the spinach thoroughly. Roughly chop.
Heat the olive oil in a wide, shallow pot with a thick base (Rondeau) and sauté the onions, leek and green onions for 3-4 minutes, until transparent.
Add the spinach, diced tomatoes, and rice.
Stir until lightly wilted and then add 1 ½ cups of water.
Season to taste and simmer for 20 minutes.
Sprinkle the chopped dill towards the end, and pour in the lemon juice.