Spanakorizo Recipe (Greek Spinach Rice)

Heat the extra-virgin olive oil in a large pot for which you have a lid over medium-high heat.
Add the onion and cook until softened and translucent, about 5 minutes. Then add in the leek, garlic, salt and pepper and cook until the leek softens, 5–7 minutes.
Add the rice and cook for 1 minute, stirring to coat it with the onion and oil mixture. Giving the rice a quick toast also helps to deepen the flavour of the dish overall.
Add the spinach in two batches. Add half and stir for 1 – 2 minutes or until it’s completely wilted. Repeat with the second half.
Pour in the vegetable or chicken stock and bring to a boil. Reduce heat to low, put the lid on the pot, and simmer for 25-30 minutes, or until the rice has absorbed most of the liquid.
Remove from the heat, take the lid off and add in half the chopped dill and drizzle with plenty of lemon juice then stir gently to combine.
Let the spanakorizo sit for 10 minutes, so it fluffs up a touch and the flavours meld together.
When you’re ready to serve – serve in the pot or transfer to a large warmed plate. Crumble over the feta, and the remaining chopped dill, the spring onions/shallots and drizzle over some more lemon juice and olive oil.