← Nouns Cooking · Greek

Ingredients

• 900 g fresh spinach, washed and roughly chopped
• 80 ml extra virgin olive oil, plus extra to serve
• 1 Onion, finely chopped
• 4 Spring onion, sliced
• 2 cloves Garlic, sliced
• 200 g medium-grain or risotto rice
• 1 tbsp Tomato purée (paste)
• 500 ml hot water or vegetable stock
• ½ bunch Dill, chopped
• ½ tsp dried mint
• 1 Lemon, juiced, plus wedges to serve
• 1 tsp Salt
• ½ tsp Black pepper
• 100 g feta, to serve (optional)

Method

1. Warm the oil in a large, wide pot over medium heat. Cook the onion and spring onions for 5 min until soft, then add the garlic for 1 minute.
2. Stir in the rice and tomato paste and cook for 1 minute, until the grains are glossy.
3. Add the spinach a few handfuls at a time, stirring until each batch wilts down before adding the next.
4. Pour in the hot water, add the salt, pepper and dried mint and bring to a simmer. Cover, turn the heat to low and cook for 18–20 min, stirring once or twice, until the rice is tender but the mixture is still a little loose.
5. Stir in the dill and lemon juice, then take the pot off the heat and leave it covered for 5 min to settle.
6. Serve warm or at room temperature with a drizzle of good olive oil and lemon wedges.

Tips

• Crumbled feta on top is classic, but leave it off to keep the dish vegan and dairy-free.
• Frozen spinach works too: thaw and squeeze out most of the water, and use a little less liquid.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes OliveTomato