Adapted from Modern Greek by Andy Harris
2 lb spinach
1/3 cup long-grain white rice, washed
2 garlic cloves
4 scallions (including green), finely chopped
3 Tbsp fresh dill (including stems), finely chopped
4 Tbsp olive oil
1 Tbsp dried oregano
1 Tbsp dried mint
Salt and pepper, freshly ground
1. Heat half the olive oil in a large saucepan over medium heat. Sauté the scallions and garlic for 5 minutes. Add the rice, dill and dried herbs. Sauté for another 2 minutes.
2. Add enough water to just cover the ingredients, then add the spinach and stir constantly until it wilts. Add the remaining olive oil and the salt and pepper to taste (and, if necessary, enough water to cover). Simmer covered for 15 to 20 minutes, until the rice is cooked and most of the liquid has been absorbed, stirring occasionally to prevent the mixture from sticking to the pan.
3. Remove from the heat and cover with a thick tea towel, replace the lid and set aside for a few minutes. Serve hot.