See SAVEUR's recommended Light-bodied White Wines
In springtime, the hills of
6 lbs. fresh spinach (or combination of mixed greens
and fresh herbs), trimmed
4 tbsp. extra-virgin olive oil
2 large yellow onions, peeled and chopped
2 bunches scallions, trimmed and chopped
1⁄2 cup finely chopped fresh dill
1⁄2 cup finely chopped fresh parsley
1⁄4 lb. feta, crumbled
Salt and freshly ground black pepper
1⁄4 cup long-grain rice
1⁄2 lb. frozen phyllo dough, thawed
6 tbsp. butter, melted
1. Wash spinach in several changes of water, drain, then coarsely chop. Heat 2 tbsp. oil in a large skillet over medium-high heat. Working in batches if necessary, add spinach, cover, and cook, stirring occasionally, until wilted, 5–8 minutes. Transfer to a large bowl.
2. Heat remaining oil in same skillet over medium-low heat. Add onions and scallions and cook, stirring occasionally, until soft, 15–20 minutes. Stir into spinach, then add dill, parsley, and feta. Season with salt and pepper and add rice. Mix well.