Spanakoryzo - Braised spinach and rice in lemon sauce

Spinach cooked in the pot with rice. An easy to make Greek classic (and very popular) vegetarian dish, so tasty and so nutritious! In Greece we usually serve it as a main dish but you can also have it as a side dish

Ingredients (for 4 people):
1Kg of fresh (or frozen) spinach
100-120ml good quality olive oil
1 medium onion, grated
5-7 spring onions, finely chopped
1 bunch of dill, finely snipped
salt
pepper
2 lemons, the juice
150gr. long-grain rice
200ml water

Method:
Wash the spinach leaves many times under running water and cut into 3 or 4 pieces (depending on the size).
Blanch the spinach, dipping them 2-3 times, into a large pot with boiling water.

In another pot warm the olive oil in medium heat and sauté the onions, stirring with a wooden spoon, until they become soft but not coloured. Add the dill, season with some salt and stir.

Add the spinach in the pot and stir. Pour over with the water, turn the heat down to medium-low, semi cover the pot with the lid and cook for about 25 minutes. Then add the rice and stir, keeping the pot semi covered. *** Be careful not to add too much water as spinach has its own liquids.

Add the pepper, the lemon juice and stir. When the rice is ready, remove from the heat. The food should be left with some oil/lemon sauce but not too much liquid.

Serve while it is still hot or at room temperature along with feta cheese and fresh crusty bread to mop up the lemony sauce.

Alternatively, you can use one pot. Initially to wilt the spinach by itself with no liquid or oil in. Then add the spring onions, the onion and the dill and sauté for a few minutes until soft. Season with pepper, add the olive oil and sauté for a couple of minutes. Pour over with the lemon juice and the water and cook for about 20-25 minutes until the vegetables are soft. Add the rice and cook until is tender making sure that the food is not short of liquid. Keep the pot semi covered during the whole cooking.

Note: Instead of lemon juice you can use 1-1 1/2 tbsp of tomato paste towards the end of cooking, making sure you stir well so to dissolve completely