found this recipe in an old Romanian cookbook and I knew I had to try it.

Spanac de Sigișoara (serves 4-6 as part of a meal)

For the rice:
1 Tbsp. butter or lard
200 g white rice 2 cups water 1/2 tsp. salt

For the béchamel:
1 Tbsp. butter or lard
1 Tbsp. flour 1 cup whole milk
1 tsp. salt

For the spinach:
1kg spinach, blanched in boiling water for 10-15 seconds, drained well and chopped up roughly
2-3 Tbsp. roughly chopped dill 1 cup full fat sour cream Salt and pepper to taste
1) To get the rice ready, fry the rice in the lard in a pot until translucent and then add the remaining ingredients in a pot and cook over medium high until all the water is evaporated, set aside until ready to use. The rice will not be fully cooked
2) To make the béchamel, heat the butter in a pot over medium heat and add your flour. Cook for 30-45 seconds until the rawness of the flour has been cooked out. Now add your milk 1 Tbsp. at a time and stir vigorously. When all the milk has been incorporated, add the salt and set aside
3) Now, mix the béchamel with the dill, sour cream, and spinach until well combined. Season with salt and pepper. Place the mixture in an oven-proof dish and then spoon the rice over he spinach bake in a 400F oven for 30 minutes. Serve and eat immediately.