Spanakoriso - Spinach with rice

This is a vegetarian dish which I usually prepare the week before Easter while doing Lent, I know I should do Lent for 5 weeks, but for me one week is enough resisting the temptation of sweets, pizzas and steaks. Anyway, it's a Greek speciality. This is the recipe of my mum, grandmother, of my family to make the long story short.



750gr fresh spinach
6 tomatos (or one tin)
3 onions
3 spring onions
2 cloves garlic
a bunch of dill
a bunch of parsley
1 cup of rice (Basmati for me)
2 lemons

Boil some water and put the tomatoes for 1 minute and then place them in a bowl with very cold water. Peel them and cut them in cubes.
Wash the spinach many times in thorough water, if you're in a hurry use frozen spinach, but even if it's not bad, it's really not the same...
Chop the onions and the garlic
Chop the dill and the parsley
Heat a generous amount of olive oil and saute the onion and garlic till it becomes translucent
Add the spinach and stir
Add the herbs, salt and pepper (I also added some chilly powder)
Add the tomato
Rinse and add the rice
Let it cook for 15 minutes at low temperature
Once it's cooked add lemon if you like it.

This taste good the same day, but even better the day after, and then one after that. Use your bread to do what we call 'paparra' in Greece = mop your bread in the sauce.