Finely slice the leeks and the spring onions and the onion. In a large flat pot add some olive oil to cover the bottom and when it’s hot enough add the leeks,spring onions and onions. Stir until the soft but not burnt!
Now you can add the spinach and the rice and keep stirring. When the spinach starts to wilt add a bit of white wine (I like to use ouzo) and let it evaporate before you add a cup of water pepper and salt. Leave it to cook for 20 minutes but keep an eye in case it needs more water and stir every so often.
When it’s ready just add the dill and the lemon juice.