Spanakorizo (Greek spinach and rice)

Finely chop the red onion and cook in a pot with lots of olive oil over medium-low until soft and translucent, without color.

Smash the garlic cloves with the back of the knife, peel and slice into rounds.

Add the garlic and cook another four or five minutes until soft.

Add the spinach a little at a time, seasoning each batch with a pinch of salt and black pepper, over medium-high so it wilts quickly.

Add the rice, half a teaspoon of salt, black pepper and a cup of water; bring to a boil.

Reduce to low, cover and cook about 15 minutes until the rice is tender.

Finely chop the dill.

Stir in the dill, a little lemon juice and the dried mint; simmer another four or five minutes.

Serve drizzled with olive oil, with lemon juice, feta, lemon wedges and toasted bread.