This delicious, dill-infused dish
is inspired by a northern Greek
recipe from Diane Kochilas's
wonderful new cookbook, "The
Country Cooking of Greece." The
traditional way to wilt spinach in
that part of Greece is to salt it
lightly, put it in a colander and
knead it against the sides of the
colander for about 10 minutes I
find blanching or steaming the
spinach more efficient, and a
better method for those who need to
watch their salt intake
