With the help of the dill pesto and the addition of extra virgin olive oil, this traditional Greek dish is elevated into a delicacy to be included in the fanciest of dinners. 

https://www.gastronomos.gr/syntagh/spanakoryzo-me-pesto-anithoy-kai-karydia/80027/

Ingredients

Servings: 4-5

For the Spanakorizo

700g spinach, washed and thinly chopped
2 big dry onions, thinly chopped
1 cup Carolina rice
80ml Altis© extra virgin olive oil
salt
freshly ground pepper
juice of a lemon (adjust according to taste)

For the dill pesto

1 bunch dill (no stems), thinly chopped
1 cup walnut kernels
200ml Altis© extra virgin olive oil
2 garlic cloves, peeled
salt
freshly ground pepper

Preparation

For the Spanakorizo

Sautée the onions in olive oil over medium heat for 5 minutes. 

Add the spinach and sautée for 6-8 minutes, till it’s flattened. 

Add the rice and stir until well oiled. Pour in 400ml water, salt and pepper and cook for 20 minutes, till the rice softens. 

Take it off the heat and pour the lemon juice over. 

For the dill pesto with walnuts

Add all the ingredients in a blender and mix till the sauce is smooth. 

Pour it over the spanakorizo, stir lightly, then serve.