Tsigareli with fennel

For 8 persons:
• Β½ kilo spinach
• Β½ kilo hogweed finely chopped
• 1 bunch fennel finely chopped
• 1 bunch dill finely chopped
• 1 spoon mint
• 2 garlic cloves
• 1 large onion, coarsely chopped
• 1 spoon tomato paste
• 1 small tomato finely chopped
• Β½ cup olive oil
• salt
• Β½ teaspoon paprika
• 1 teaspoon cayenne pepper

Preparation

1. Wash the spinach thoroughly. Boil it in salted water for 4-5 minutes and immediately strain.
2. Warm the olive oil in a large deep frying pan and saute the onion to brown for 4-5 minutes. Add the garlic, paprika, cayenne pepper and salt and mix for 2-3 minutes, then add the hogweed, fennel, dill, mint and the tomato. Cook covered for 15-20 minutes.
3. A few minutes before it is ready, add the tomato paste diluted in 2 spoons of water. Boil for another 6 minutes and then serve.