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Trim the spinach. Chop the stalks finely and shred the leaves. Reserve a few dill sprigs for serving. Chop the stems finely and chop the remaining leaves coarsely.
Heat the oil in a large saucepan over medium heat. Add the brown onion and cook, stirring, for 4-5 minutes or until softened. Add the garlic and cook for a further 1 minute or until fragrant.
Add the spinach stalks, half the spinach leaves and the dill stems to the pan. Cook, stirring, for 2-3 minutes or until beginning to wilt.
Stir in the lemon rind, stock, nutmeg and rice and bring to a simmer. Cover and reduce the heat to low. Cook for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Remove the rice mixture from the heat. Scatter over the remaining spinach leaves, cover and stand for 10 minutes or until wilted.
Fluff the rice with a fork. Stir in the chopped dill leaves, green onion and lemon juice. Season.
Spoon rice mixture into serving bowls. Top with fetta, reserved dill sprigs, a drizzle of extra virgin olive oil and freshly ground black pepper. Serve Greek rice with lemon wedges.