Spinach Dolmades

Place spinach leaves into a large bowl. Cover with boiling water and stand for 2 minutes or until just wilted. Drain and refresh in iced water. Cool. Drain.

Heat 1 tbs oil in a saucepan over medium heat. Add onion and cook for 3 minutes or until softened. Stir in rice. Add stock and bring mixture to the boil. Simmer for 5 minutes or until craters form in the rice. Reduce heat to low and cover. Cook for 5 minutes. Remove pan from heat and stand covered for 10 minutes. Stir rice with a fork to separate grains. Cool.

Finely grate rind of 1 lemon and juice both lemons. Add rind, half of the juice, pine nuts, currants and mint to cooled rice. Stir well to combine.

Lay leaves onto a board to make a rectangle 15x12cm. Spoon 2 tsp of rice mixture onto spinach. Fold in sides, then roll up firmly to enclose the filling. Repeat with remaining leaves and filling.

Place any damaged or remaining leaves and stems over the base of a deep large frying pan. Arrange rolls on top. Combine 1 cup water, remaining lemon juice and remaining oil in a large jug and pour over rolls.

Place over medium heat and bring to a simmer. Reduce heat to low, cover and simmer for 40 minutes. Set aside to cool. Transfer dolmades to a large plate, cover and refrigerate for 1 hour. Serve with lemon wedges.