Spanakorizo

Ingredients

• 1 kg (2 lb) fresh spinach, washed and roughly chopped
• 200 g (1 cup) medium-grain rice
• 1 onion and 4 spring onions, chopped
• 80 ml (⅓ cup) olive oil
• 1 tbsp tomato paste (optional)
• A handful of dill, chopped
• 500 ml (2 cups) hot water
• Juice of 1 lemon
• Salt and pepper

Method

1. Soften the onions in the olive oil for 5 minutes.
2. Stir in the rice for a minute, then the tomato paste if using.
3. Add the spinach in handfuls, letting each wilt. Pour in the hot water, add dill and season.
4. Cover and simmer on low for 18 to 20 minutes, until the rice is tender. Rest 5 minutes and serve with lemon.

Tip. It should be loose and juicy. Add a little water if it sets too firm.