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."
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  • Discard spinach stems. Rinse leaves well and spin dry (best) or dry thoroughly with paper towels.
  • 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.
  • 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.
  • 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.
  • Remove pot from heat and set aside for 5 to 10 minutes.
  • 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.
  • Bon Appetit!

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