Spanakorizo (Spinach Rice)

There’s no one way to make the classic Greek dish spanakorizo, but all versions include rice, spinach or other dark leafy greens (by name, they must!), dill, and lemon. While many recipes call for first wilting fresh spinach, adding rice, and then cooking the two together, using frozen chopped spinach presents a couple of distinct advantages: One, it’s easier (no washing and drying leaves) and two, it lets you rein in the moisture level so you don’t end up with a soggy final product. (Be sure to squeeze that thawed spinach realllly well to expel excess water.)

Feel free to switch up your alliums—use an onion or a couple of leeks in place of the scallions, or add in some garlic for good measure—and to halve the dill. (As written, this recipe is for dill lovers ONLY.) To make this a meal, try it topped with crumbled feta, a poached or soft-cooked egg, tomato-cucumber salad, seared fish, and/or fried shallots.