Spanakorizo - Greek Spinach Rice

This was originally a recipe that you started at home and then finished it over a campfire at your tent site. I adapted it to the kitchen - didn't take much - but it turned out wonderfully. It's supposed to be a side dish especially for lamb. I think it's so good that I eat it as my main course.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3 1⁄2 lbs  cleaned mature  spinach leaves
• 1⁄2 cup extra virgin olive oil, plus 1/2 cup excellent quality olive oil for serving
• 1  medium onion, finely diced
• 1 1⁄2 cups long-grain white rice
•  finely chopped fresh dill and fresh mint leaves
• 2  lemons, juice of
• 1 1⁄2 teaspoons sea salt
• 7 -8  ounces feta cheese
•  flaked sea salt

Directions

1. Discard spinach stems. Rinse leaves well and spin dry (best) or dry thoroughly with paper towels.
2. In a 6-8 quart dutch oven, add the regular olive oil and onion and cook on medium heat, stirring occasionally, until onion is soft, 8-10 minutes.
3. Add part of spinach at a time and cook, stirring often, until each batch is wilted before adding more (cover with lid if needed to speed things up) about 15 minutes total.
4. Stir rice and 1 cup water into spinach; set lid in place. Cook 15-20 minutes on medium low heat. Lift lid, stir and add 3/4 cup water (or more if needed) so mixture looks juicy. Replace lid and cook until rice is tender, about 20 minutes.
5. Remove pot from heat and set aside for 5 to 10 minutes.
6. Stir in dill, mint and lemon juice, then season to taste with sea salt. Crumble feta on top, drizzle with the excellent quality olive oil. Sprinkle a pinch of sea salt on top and serve.
7. Bon Appetit!