1 kilo (2 lbs 4 oz) spinach
1 ½ teacups long grain rice washed and strained
3 spring onions, coarsely cut
Half teacup dill, finely chopped
2 teacups olive oil
- In a pot, saute the onions in the oil. Wash the spinach well, shred it roughly and add it to the pot with the onions.
- Cook over a medium fire for 5 minutes. Add the rice, 2 teacups water, the dill, salt and pep¬per and continue cooking for another 15 minutes.
- Serve the spinach rice either hot or cold with dashes of lemon juice.