Ingredients:
1 cup olive oil
1 medium, minced onion
5 chopped scallions chopped
1 cup tomato sauce
1/3 cup, long grain rice
3 lbs fresh, wilted and chopped spinach
Salt, to taste
1/4 cup chopped, fresh dill (optional)
Directions:
Add the olive oil to a deep, heavy skillet and heat over medium heat.
Add the minced onions and scallions and saute until soft about 3 minutes.
Add the tomato sauce, dill, salt, pepper and wilted spinach and mix well.
Spread the mixture evenly throughout the skillet.
With a spoon, make small holes here and there in the mixture and fill them with the rice.
Cover the skillet and simmer the mixture on low for about 20 minutes without stirring.
Remove the cover from the skillet, tightly cover the skillet with tin foil and return the cover on top.
This makes a tight seal.
Turn off the burner and let the skillet sit on the burner for another 10 minutes to cook further.
