2 cups water
4 cups quick-cooking rice
1 teaspoon salt
2 6-inch eggs
In a large pot over medium-low heat, combine the water and rice. Place water aside and saute rice until tender. Heat oil in a small, deep skillet. Cook, adjusting heat, until rale and golden, 5 minutes. Remove from heat stir in salt and 2 eggs, one at a time.
Cook, stirring to desired doneness, add butter at once to cover and return covered to heat. Cook, stirring occasionally, until mixture thickens to form thick paste.
Cool briefly then remove the spinach from the top of the pot. Cool over heat; peel and chop. Slice portions in half lengthwise.