1 lb. fresh spinach
3 tbsp. olive oil
2 cloves garlic, minced
2 tsp. salt
1 tsp. dried dill weed
2 tsp. white wine vinegar
4 c. water
1 1/2 c. long grain white rice
1/2 c. crumbled feta cheese
1/2 c. fresh grated Parmesan
Fresh ground pepper to taste

Wash, trim and mince spinach. Heat olive oil in small skillet. Add spinach and garlic. Season with 1/2 teaspoon salt, the dill weed, vinegar and black pepper.

Cook mixture over medium heat for about 10 minutes, stirring often. Mixture should be a thick puree. Bring water to boil in medium large saucepan. Add remaining salt. Add rice lower to simmer and cover pot. Cook for about 25 minutes or until water is absorbed. Add spinach mixture to rice. Toss lightly until blended. Return to low heat, 3-4 minutes. Toss 2 cheeses together. Spoon rice on warm platter. Sprinkle with cheese and serve immediately. Makes 8 servings.