GR
EN
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
1 onion, chopped 
5 spring onions, sliced
1 leek, thinly sliced
1 kg spinach, chopped
200 g glutinous rice
1 bunch of dill, chopped
juice of 2 lemons
200 g DODONI Feta, crumbled
200 g authentic DODONI Greek yoghurt 2%
zest of 1 lemon
olive oil
salt & freshly ground pepper
PREPARATION 
Prepare all the ingredients for the feta cream. Wash and chop the vegetables for the spinach rice.
EXECUTION 
Prepare the feta cream. Put the DODONI Feta in a food processor with the authentic DODONI Greek yoghurt 2%, the juice of 1 lemon, ¼ bunch of dill, 2 tbsp olive oil and freshly ground pepper. Puree the ingredients into a smooth cream. Keep in the fridge until serving time. Prepare the spinach rice. Heat about 50 ml olive oil in a cooking pot. Saute the onion, spring onions and leek, for about 4-5 minutes until soft. Add the spinach in 2-3 batches and saute until it loses its volume. Add salt and freshly ground pepper. Add the rice, saute and pour 600 ml hot water. Lower the heat and let the rice cook for about 15-20 minutes, until it has absorbed most of its liquids. If needed, add some more water. Towards the end, where the spinach rice is still juicy but the actual rice is fully cooked, add the rest of the dill, the juice of 1 more lemon and 40 ml olive oil. Stir gently. Add 2 tbsp of the feta cream in the pot, stir and remove from heat. Serve the spinach rice hot, with tablespoons of the feta cream and a little bit of lemon zest.
