2 1/4 pounds of spinach, rinsed and drained
4 Tablespoons olive oil
3.5 ounces green onions with some green, chopped
3 Tablespoons chopped dill
1 cup medium-grain rice
salt
juice of 1 small lemon
freshly ground black pepper
1 T. chopped mint

Coarsely chop the spinach leaves. Heat the olive oil in a very large pot and saute the onions until pale gold and softened. Add the dill and saute for 30 seconds or so, then stir in the rice. Now add the spinach. You might feel that it won’t all fit in the pot, but fit in as much as you can. Add 2 cups of hot water and press down and turn the spinach until it begins to wilt and it’s all in. Add a good amount of salt, turn the spinach over with a wooden spoon and put the lid on. Bring to a boil then turn through again. Lower the heat and simmer, covered for about 15 minutes. If there is still water in the bottom of the pot toward the end of this time, take the lid off and turn up the heat to let it evaporate. Remove from the heat. Sprinkle in the lemon juice and add a few grinds of pepper. Turn through gently and taste for salt. Add the mint. Cover with a clean dish cloth, put the lid back on and leave for 10 minutes to steam. Serve hot or even at room temperature.