Spanakorizo

Method

Heat the olive oil in a large heavy-based pan over medium heat and sauté the onion and garlic until softened and fragrant, about 3-4 minutes. Add the chopped spinach and cook until wilted, then stir in the rice, coating it well with the oil for approximately 2 minutes. Pour in the warm stock gradually, stirring frequently, allowing the rice to absorb the liquid as it cooks, approximately 18-20 minutes until tender. Stir in the fresh dill, spring onions, salt, pepper, and lemon juice, then fold through the crumbled feta cheese gently. Serve immediately whilst the rice is hot and creamy.