• 1 kilo english spinach (small leaves not big thick spinach)
  • 1/2 cup long grain rice (preferably basmati rice)
  • 5 shallots cut finely (spring onions)
  • 1 leek finely cut
  • 2 garlic cloves finely chopped
  • 3 soft tomatoes roughly chopped or 2 tablespoon tomato paste
  • 1 dry chillie
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup fresh dill finely chopped
  • 1/2 cup olive oil
  • salt and pepper to taste


Heat oil over medium heat for about 2 minutes. Then add ALL ingredients at once. Stirring gently for about 3 inutes until all ingredients are mixed well and starting to simmer.

Place lid and cook over medium heat for about 15 minutes, stirring every 2-3 minutes to avoid sticking on the bottom.

If it starts to stick lower heat a little or add a table spoon of water.

Cook until rice is cooked. Allow to cool a little and serve with a squeeze of lemon juice, crusty vegan bread and a greek salad. (Can be eaten at room temperature in the summer!)

Serves: 4 people

Preparation ti