Ingredients:
Wash the spinach well, changing the water until it remains absolutely clear and place the spinach in a colander to strain. Shake the colander well to remove most of the water and cut the almost dry spinach in large pieces. Heat some oil in a stewpot and sauté the onion in it and after that the spinach for just a few minutes.
As soon as the spinach leaves become tender, pour in the lemon juice and water and allow it to boil. Add the rice and half the dill, cover and boil the food on low heat for about 10 minutes or until the rice softens up. If it seems dry, add some more hot water. Serve hot, sprinkled with the rest of the dill.
