Spinach lemonade

Materials for 4 portions

• 1 kg of spinach cleaned, washed and coarsely chopped
• 4 leeks (the white part cut into slices)
• 6 chopped spring onions
• 1 large chopped onion
• 1/2 bunch chopped dill
• 2 handfuls of rice
• olive oil
• salt
• pepper
• fresh juice of 1 lemon

Implementation

1. First cover the bottom of a saucepan with olive oil and sauté the onions, fresh and dried along with the leeks.
2. Once polished, add the spinach, stir and cover to wither. The spinach will drain out so you do not add water immediately until afterwards.
3. After the spinach withers, add the dill, rice, 2 teaspoons water, salt and pepper.
4. Boil for another 10 minutes, stirring often so that the rice does not stick.
5. Then remove the food from the heat, pour in the lemon juice and leave it covered to absorb its liquids.
6. Serve with fresh bread and feta cheese.