A light and practical olive-oil sarma made by wrapping fresh spinach leaves around an olive-oil filling of rice, onion, and dill and cooking over low heat. This meatless recipe, prepared with few ingredients, is one of the light options for summer tables when served cold.
Blanch the spinach leaves in boiling water for a few seconds, then transfer to cold water and drain.
Mix the rice, onion, and chopped dill with olive oil, then add salt.
Place a dessertspoon of filling in the center of each leaf and fold in the edges, rolling loosely.
Arrange the rolls in a pot, add lemon juice and a little water, and cook over low heat until the rice softens.
Important: blanch the spinach leaves briefly before rolling to soften them, otherwise the raw stem parts will tear while wrapping. Caution: don't wrap the rolls too tightly, the rice expands slightly while cooking.
Letting it rest in the refrigerator for a few hours before serving allows the olive oil to soak thoroughly into the leaves. Squeezing a few drops of lemon over the sarma also makes its freshness more noticeable at serving time.
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