Spinach with rice

• 2 kg. spinach.
• 3 dry onions (medium size) grated.
• 5-6 fresh onions cut up into 1 cm. pieces
• the juice of one lemon
• 120-130 g. (3/4 of a tea cup) rice
• 100 g. pure olive oil
• 2 tsp. salt
• ½ tsp. pepper.

Stem the spinach, wash it very well and drain it. Cut it in pieces if you like.

Grate the dry onions and cut the fresh ones in pieces.

Place the onions at the bottom of a very large casserole and add the spinach on top.

You may have to wait until the spinach is reduced if a portion does not fit into the casserole.

Do not add any water and cook over low temperature so that it doesn't stick (stir frequently).

The spinach is high in moisture and will give it off readily.

When it is reduced and can be managed, add all the other ingredients, mix well and let the food boil, always on low temperature, until the rice is cooked but still a little hard.

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