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2 lbs of fresh spinach or two 10-oz frozen spinach, thawed (I use only one)

½ cup olive oil. (I use ¼)

1 large onion finely minced

4-5 sprigs of dill or 1 tsp fresh dill

2 tablespoons tomato paste

2 ½ cups water (I use a little less)

Salt and pepper to taste

1 cup converted rice

Lemon Wedges



Wash the spinach well and drain in a colander, if frozen thaw. Heat the oil in a heavy pot and sauté the onion until wilted. Add the dill and spinach and sauté for 5 minutes. Add the tomato paste diluted in the water and season with salt and pepper. Bring to a boil, add the rice, stir, cover and cook for 20 minutes, or until rice is done and water is absorbed. Serve with wedges and additional pepper. Serves 4-6.