Greek Spinach and Rice (Print Version)

# Ingredients:

→ Main Ingredients

01 - 450g fresh spinach, rinsed
02 - Juice of half lemon
03 - 1 onion, chopped or 2-3 spring onions, chopped
04 - 2 ½ tablespoons olive oil, plus more for drizzling
05 - 1 teaspoon dry mint (preferably spearmint)
06 - 1-2 tablespoons chopped dill
07 - 2/3 cups water
08 - 1/3 cup (60g) medium grain rice
09 - Salt and pepper to taste
10 - 1 tablespoon tomato paste (optional)

# Instructions:

01 - In a large pot, wilt the spinach with the lemon juice and 1 teaspoon olive oil. Set aside to drain.
02 - In another pot, sauté the onion with the rest of the olive oil until soft.
03 - Add the spinach, dry mint, dill and 2/3 cup warm water and bring to a boil.
04 - Add the rice, salt (as needed) and pepper and simmer, covered for about 20 minutes until rice is soft. Add additional warm water as needed.
05 - Serve warm or at room temperature with a squeeze of lemon juice, a drizzle of olive oil and crumbled feta cheese.

# Notes:

01 - This dish is traditionally served as a side dish but can also be enjoyed as a light main course.

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