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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the spinach and tender stems until the water runs clean; drain. | 2. If leaves are large and crinkly, sprinkle lightly with salt and mix well. | 3. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. | 4. Shred the spinach to make about 3 cups. | 5. Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. | 6. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. | 7. When the water evaporates, slowly let the onions turn golden, stirring occasionally. | 8. Add 1 cup water, the reduced tomato purée, and rice. | 9. Cover and cook for 10 minutes. | 10. Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. | 11. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. | 12. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. | 13. Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	2	lbs	washed	199.5809	35.3802	19.9581	2.7216
sea salt				-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
scallion	1/2	cup	sliced	16.0	3.67	0.915	0.095
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
tomato puree	1/2	cup	reduced	47.5	11.225	2.0625	0.2625
grain rice	1/2	cup		-	-	-	-
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
black pepper			ground	-	-	-	-
kalamata olive				-	-	-	-
feta cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.