Spinach and rice pilaf

Finely chop the red onion and add it to the pot with lots of olive oil.

Cook the onion over medium-low heat until soft and translucent without colouring.

Smash six large garlic cloves with the back of the knife so the skins come off and slice them into rounds.

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

Add the spinach a little at a time over medium high heat, seasoning each batch with a pinch of salt and black pepper, until it is all wilted.

Add the arborio rice, salt and black pepper.

Add one cup of water, bring to a boil, reduce to low, cover and cook about 15 minutes until the rice is tender.

Finely chop a big tablespoon of fresh dill.

Add the dill, fresh lemon juice and half a teaspoon of dried mint, mix and simmer another four or five minutes.

Serve drizzled with more olive oil and fresh lemon juice, with feta cheese.