Author Notes
A traditional Greek vegetarian dish, light and healthy, perfect for summer days. I got this recipe from my granny and we like to accompany it with feta cheese and fresh bread! —Vassia Simou
Ingredients
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2 pounds
spinach
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3
leeks
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1 bunch
spring onions
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3/4 cup
pudding rice
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1
lemon
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1
onion
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wine
Directions
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Clean the spinach very well and let it dry.
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Finely slice the leeks and the spring onions and the onion. In a large flat pot add some olive oil to cover the bottom and when it’s hot enough add the leeks,spring onions and onions. Stir until the soft but not burnt!
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Now you can add the spinach and the rice and keep stirring. When the spinach starts to wilt add a bit of white wine (I like to use ouzo) and let it evaporate before you add a cup of water pepper and salt. Leave it to cook for 20 minutes but keep an eye in case it needs more water and stir every so often.
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When it’s ready just add the dill and the lemon juice.
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