Wash the spinach in a colander, add a little salt, and squeeze it with your hands to remove some but not all of the water. Leave it aside.

In a large pan or pot, heat 2 tablespoon olive oil and fry the onion for 1-2 minutes until it softens a bit. Add the garlic and continue to cook for another 30 seconds. Next, add the white parts of the spring onion and cook for 1-2 minutes.

Add the rice to the pan and toast it for 1-2 minutes, stirring often. Next, add ¼ of the stock and bring to a simmer, continuing to stir. When the liquid is almost gone, add another ¼ of the stock and repeat until all the stock is gone.

Add all the spinach and cook for 4-5 minutes until the spinach has wilted. Stir in the lemon juice, dill, lemon zest and the green parts of the spring onions. Drizzle with the rest of the olive oil, season to taste, and serve with lemon wedges and extra lemon juice if you want.