• Cooking Time: 20 to 25
• 1/3 cup extra virgin olive oil
• 2 onions, chopped
• 2 lbs fresh spinach, trimmed and torn
• 8 oz. tomato sauce
• 2 cups water
• 1 tsp dill
• 1 tsp parsley
• 1/2 cup white rice
• salt and pepper

1. Cook onions until soft in oil over med. heat.
2. Add spinach and cook until wilted.
3. Add tomato sauce and water.
4. Bring to boil, season and stir in rice.
5. Simmer on low uncovered for 20-25 minutes.

I begged this recipe out of a cook at a Greek festival in Indianapolis. I loved it, but I didn't realize how dirt simple it is! Enjoy! I love to serve it with Patates sto fourno riganates (Potatoes with Oregano) - recipe on bakespace.