Spinach rice with dill and lemon (Spanakorizo)

1. Wash and drain the spinach and chop it roughly; chop the onion and spring onions.

2. Soften the onion and spring onions in half the olive oil in a wide pan for 5 minutes.

3. Add the spinach in batches and let it wilt, then stir in the rice and most of the dill.

4. Pour in about 500 ml boiling water, season, cover and simmer gently for 18-20 minutes, until the rice is tender but the dish is still a little saucy.

5. Take off the heat, drizzle with the remaining oil, cover and leave to rest for 5 minutes.

6. Serve drizzled with lemon juice, sprinkled with the rest of the dill and crumbled feta.

Tip: Spanakorizo is a typical Greek fasting dish; without feta it's vegan. The lemon and good olive oil at the end make it really fresh.