Spanakorizo

In a large pot or Dutch oven over medium heat, sauté the onion, garlic cloves, spring onions, and dill leaves in olive oil until softened, for about 5 minutes.

Mix in the salt, black pepper powder, and rice, and sauté for 3-4 minutes before pouring in the white wine and mixing well.

Add the chicken stock in batches while mixing constantly and bring to a boil. Then reduce the heat and let it simmer until the rice is boiled and al dente.

Add the spinach in two batches, along with dill, lemon zest, and lemon juice, and mix well.

Finish by adding olive oil and giving it one final mix before serving.

Spanakorizo is now ready to be served.