Step 1

In a large pot (or dutch oven), over medium high heat, heat the olive oil and sauté the onion and garlic until translucent, about 2 minutes.

Step 2

Add the spinach, a little at a time, cooking until it wilts. Then, add the rice and season with salt and pepper.

Step 3

Add the water, lower the heat to the lowest setting and cook, covered, for 20 minutes or until all the water is absorbed. Remove from heat and let it sit, untouched, for 5 minutes. Then, fluff it with a fork, transfer to a serving dish, drizzle some more olive oil and garnish with lemon zest, feta cheese, dill and olives if desired.