Spanakorizo — Greek Spinach Rice

Ingredients

• 1 lb spinach, fresh or frozen and squeezed
• 1 cup rice
• 1 onion + 2 scallions, sliced
• ⅓ cup olive oil
• 2 cups vegetable stock
• Juice and zest of 1 lemon
• ½ cup fresh dill, chopped
• Salt and black pepper
• Crumbled feta, to serve (optional)

Method

1. Soften the onion and scallions in the olive oil over medium heat until sweet and translucent, 5 minutes. Yes, it's a lot of oil — that's ladolemono country; it becomes the sauce.
2. Add the spinach in batches, letting each collapse before the next. Cook until it's dark and glossy and its water has mostly cooked off.
3. Stir in the rice to coat every grain, then add the stock and a teaspoon of salt. Simmer, covered, on low 15–17 minutes until the rice is tender.
4. Off the heat, rest 5 minutes covered, then fold in the lemon juice, zest, and dill. It should be creamy-loose, not fluffy — closer to risotto's rustic cousin.
5. Serve warm or room temperature with feta crumbled generously on top and an extra thread of olive oil.