4 bunches fresh spinach
1 lg. finely chopped onion
1/2 c. olive oil
Lemon
1 tbsp. dill
1/4 c. rice
1 tsp. salt

Wash spinach thoroughly, drain, and chop coarsely. Saute onion in oil. Add spinach, sprinkle with salt and dill. Allow to cook slowly until spinach has reduced to about half. Add rice. There should be enough water from the spinach cook rice, but if not, add about 1/2 cup. Cover and continue cooking until rice is tender. Serve with a squeeze or two of lemon juice. Salt to taste.