1.  Cut the spinach into 3 or 4 pieces (depending on its size).

2.  Blanch  in boiling water, bring to boil 2 or 3 times and then drain.

3.  Finely chop the onions, the leeks and the spring onions. Sauté with hot oil.

4.  Salt them to wilt faster and prevent from toasting. Add finely chopped dill to wilt too.

5.  Add the spinach and stir.

6.  Add about 250 gr. water and when it comes to boil, add the rice.  .

7.  Add pepper, the hot pepper (optional) and the lemon. When the rice is ready, remove from heat.