Greek spanakorizo with feta and lemon

Ingredients

For 1 serving

• White rice70 g
• Spinach250 g
• Spring onions3
• Dill5 g
• Vegetable broth250 ml
• Feta50 g
• Extra virgin olive oil10 g
• Lemon juice15 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: October – April

Method

1. Warm the vegetable stock. Wash the spinach well, drain and roughly chop it; thinly slice the spring onions and chop the dill.
2. Heat half the olive oil in a saucepan over medium heat and fry the spring onions for 3 minutes, until soft and translucent.
3. Add the spinach a handful at a time and stir for 2–3 minutes, until wilted.
4. Add the rice, stir for a minute and pour in the hot stock; bring to the boil, cover and cook for 18 minutes over low heat, until the rice is tender but still creamy. Taste and add salt only now, as the feta and stock are already salty.
5. Turn off the heat and stir in the dill, lemon juice, remaining oil and a grind of black pepper. Serve topped with crumbled feta.