Directions:

Clean and rinse the spinach leaves two or three times in plenty of cold water. Drain and cut each leaf into 3 to 4 pieces. Heat oil in a medium saucepan; add the onion, and scallions and sauté until tender. Add spinach, fennel, dill, parsley and stir them a few times until they appear wilted. Add salt, pepper and water. Cover and let simmer for 15 minutes. Add the rice and ½ cup water. Stir well so that the rice will not stick to the pan. Cover again and let it simmer for 20 to 25 minutes or until rice is tender. Add more water if necessary. Stir in the lemon juice; remove from the heat and let stand for 10 minutes. Serve with bread and feta cheese.

Serve 4 to 5.