Frozen spinach can be convenient for a quick meal, but fresh spinach really gives a better flavor. The night before, wash the spinach, chop it, and let it drain in a colander to release excess moisture and wilt at room temperature. Chop the spinach to your preferred size; I usually cut it into strips about the width of a finger.

Start by sautéing the onions in olive oil. Add the rice and stir. When the rice becomes glossy, add the cabbage and carrots. Continue cooking until they soften and reduce in volume slightly.

Add the spinach and sauté for one minute. Then add a little water (not too much, as the spinach will release liquid), salt, pepper, and oregano. Cover the pot to help the dish cook faster. Check if you need to add more hot water as it cooks.

When the rice is cooked, remove from heat. Serve each portion with a tablespoon of yogurt on top.