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Rinse the rice well a few times until the water runs clear.
Put the rice in a bowl and add water to cover it by 1 inch.
Let sit to soak for 20 minutes or until you can easily break one grain of rice between your fingers.
Heat ¼ cup extra virgin olive oil in a braising pan.
Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown.
Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper.
Sautee the spinach until just wilted.
Stir in the mint and dill.
Drain the rice well and add it to the pan.
Add 1 ½ cups of warm water.
Bring to a boil for 3 minutes until the water reduces a bit.
Turn the heat to low and cover.
Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
Fluff the rice with a fork and garnish with feta, additional finely chopped spinach, or minced parsley, if you like.