Place a pot, add the olive oil and sauté the finely chopped onions and the leek until caramelized. Then add the spinach and the finely chopped spring onions.
Add the dill, the tomatoes and the spices. Boil over medium heat for 3 minutes and then add the rice.
Mix until the rice caramelized and add the water and the vegetable bouillon cube. Close the lid until cooked.
When it is ready, remove from the heat, with a clean towel and leave it for ten minutes.
Chef : Nektaria Kokkinaki
Photographer : Michalis Xristodoulakis
1 kilo spinach
100g olive oil Gold Elasion
2 spring onions
2 big ripe tomatoes or canned tomatoes
½ bunch dill
1 vegetable bouillon cube
½ teaspoon cumin