Rinse the rice well a few times until the water runs clear. Place the rice in a bowl and add enough water to cover it by 1 inch. Let the rice soak for 20 minutes or until you can easily break one grain of rice between your fingers.

Heat the olive oil in a braising pan over medium heat. Add the chopped onions and cook for about 5 minutes, stirring regularly, until they are soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, a generous pinch of kosher salt, and black pepper. Cook, stirring occasionally, until the spinach is just wilted. Stir in the dried dill and then add 2 tablespoons of mint sauce. Taste and adjust, adding more mint sauce if a stronger flavor is desired.

Drain the soaked rice well and add it to the pan with 1 ½ cups of warm water. Bring the mixture to a boil for 3 minutes until the water reduces slightly. Reduce the heat to low, cover the pan, and let the rice cook undisturbed for 20 minutes, or until the rice is tender and the liquid has been fully absorbed.

Once the rice is cooked, remove the pan from heat and let it sit covered for 5 to 10 minutes. Fluff the rice with a fork before serving. Garnish with feta, additional finely chopped spinach, or minced parsley if desired. Serve and enjoy!