Spanakorizo - Greek Spinach Rice

• 3 1/2 lbs cleaned mature spinach leaves
• 1/2 cup extra virgin olive oil, plus 1/2 cup excellent quality olive oil for serving
• 1 medium onion, finely diced
• 1 1/2 cups long-grain white rice
• finely chopped fresh dill and fresh mint leaves
• 2 lemons, juice of
• 1 1/2 teaspoons sea salt
• 7 -8 ounces feta cheese
• flaked sea salt

1. Discard spinach stems. Rinse leaves well and spin dry (best) or dry thoroughly with paper towels.
2. In a 6-8 quart dutch oven, add the regular olive oil and onion and cook on medium heat, stirring occasionally, until onion is soft, 8-10 minutes.
3. Add part of spinach at a time and cook, stirring often, until each batch is wilted before adding more (cover with lid if needed to speed things up) about 15 minutes total.
4. Stir rice and 1 cup water into spinach; set lid in place. Cook 15-20 minutes on medium low heat. Lift lid, stir and add 3/4 cup water (or more if needed) so mixture looks juicy. Replace lid and cook until rice is tender, about 20 minutes.
5. Remove pot from heat and set aside for 5 to 10 minutes.
6. Stir in dill, mint and lemon juice, then season to taste with sea salt. Crumble feta on top, drizzle with the excellent quality olive oil. Sprinkle a pinch of sea salt on top and serve.
7. Bon Appetit!

extra virgin olive oil, onion, longgrain white rice, dill, lemons, salt, feta cheese, salt

Taken from www.food.com/recipe/spanakorizo-greek-spinach-rice-536761 (may not work)