Heat 60 ml of the olive oil in a pot over medium heat. Add the chopped onions and spring onions, stir and allow the mixture to become soft and translucent.
Add the spinach and stir, ensuring it becomes soft. The spinach should cook down and become soft.
Add the chicken stock, rice, salt and pepper. Stir again and turn down the heat to a gentle simmer. Cover the pot and allow the rice to cook for approximately 15 mins.
Finish off the spanakorizo by adding 20 ml of olive oil, lemon juice and dill. Stir again to ensure everything is mixed through
Cover and allow to stand for 10 minutes before serving with a wedge of lemon (optional).
Serve with a wedge of lemon, feta cheese and make it a complete Greek feast!