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Soak the rice: 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.
Saute the spinach: 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.
Add the rice to the pan: 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.
Cook: 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.
Rest: Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
Serve: When ready, fluff the rice with a fork and garnish with feta, additional finely chopped spinach, or minced parsley, if you like.