Spanakorizo (Greek Spinach & Rice)

Sauté aromatics: Heat 2 tablespoons extra virgin olive oil in a pot and sauté 1 small onion, 2 scallions, and 1 small leek until soft (4 mins). Add 2 cloves garlic and sauté 1 minute or until fragrant.

Add spinach: Stir in 1 pound fresh spinach, a pinch of salt, and cook until wilted (5 - 8 minutes)

Add rice & liquid: Stir in ¾ cup risotto rice, 3 cups vegetable broth, 2 pinches salt and black pepper. Bring to a boil, then cover and simmer for 18 minutes. Stir once or twice and add more broth if pot gets dry.

Finish: Off heat, stir in ¼ cup fresh dill, the juice and zest of 1 lemon, and 4 ounces crumbled feta. Taste and adjust. Drizzle with olive oil before serving.Serve with protein: Serve with grilled meat, fish, or a poached egg. We love it with chicken souvlaki or lemony baked salmon.