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Gather all ingredients.
Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
Add dill, mint, spinach, and 2 ¾ cups water. Mix until thoroughly combined and bring to a simmer.
Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.