Directions:
- Wash spinach and tender stems until water runs clean then drain.
- If leaves are large and crinkly sprinkle lightly with salt and mix well.
- Let stand in a colander 15 minutes then rinse and squeeze out excess moisture.
- Shred spinach to make 3 cups.
- Heat 3 tablespoons of the oil in a skillet.
- Add onions, salt and 1/4 cup water then cook covered over medium low heat for 10 minutes.
- When water evaporates slowly let onions turn golden stirring occasionally.
- Add 1 cup water, reduced tomato purée and rice.
- Cover and cook for 10 minutes.
- Spread spinach and dill over rice then cover and cook 10 minutes longer.
- Remove from heat and mix well then place a double thickness of paper toweling over rice.
- Cover again and let stand until cool.
- Adjust seasoning with black pepper and salt and drizzle with remaining olive oil.
- Serve at room temperature garnished with black olives and feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.2 Kcal (587 kJ) | ||
| Calories from fat | 88.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 15% | |
|---|---|---|---|
| Sodium | 902.29mg | 38% | |
| Potassium | 976.76mg | 21% | |
| Total Carbs | 10.25g | 3% | |
| Sugars | 2.09g | 8% | |
| Dietary Fiber | 4.04g | 16% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 47mg | 78% | |
| Iron | 4.7mg | 26% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 66.95 Kcal (280 kJ) | ||
| Calories from fat | 42.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 15% | |
|---|---|---|---|
| Sodium | 430.85mg | 38% | |
| Potassium | 466.41mg | 21% | |
| Total Carbs | 4.89g | 3% | |
| Sugars | 1g | 8% | |
| Dietary Fiber | 1.93g | 16% | |
| Protein | 2.5g | 10% | |
| Vitamin C | 22.4mg | 78% | |
| Iron | 2.2mg | 26% | |
| Calcium | 78.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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