Heat 2 tablespoons olive oil in a large skillet and saute the onions, scallions, and garlic. Add rice and saute, stirring, for 3-4 minutes. Season with salt and pepper.
Add the spinach in batches until it is wilted. It will decrease tremendously in volume. Stir to combine thoroughly with the rice. Add 1 to 1 1/2 cups of water, cover the pot, and cook the spinach and rice until very tender, about 45 minutes. Add more water during cooking if necessary. Ten minutes before removing from heat, toss in dill. Season with lemon juice and vinegar just before removing from heat. Serve in a bowl or on a platter, pour on remaining oil, and sprinkle with the crumbled feta.
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|Serving Size: 1 Serving (1026g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 269 (29%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 44.5mg||14 %|
|Sodium 947.1mg||33 %|
|Potassium 3346.1mg||88 %|
|Total Carbohydrate 139g||41 %|
|Dietary Fiber 18.9g||76 %|
|Sugars, other 120.1g|
|Protein 33.4g||48 %|
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Calories per serving: 916
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