Place a large casserole over medium fire and a minute later pour half of the olive oil. Sauté the scallions and leek for 4-5 minutes until they become translucent.

Add the spinach to the casserole while continuing sautéing for 2-3 minutes on high heat to drop its volume. When we see the spinach wilting, add the rice, give it a stir and add the water (spinach will drop enough liquid).

Season with the salt and pepper, bring to a boil, lower the heat, cover with the lid and simmer for 25 minutes.

Add the remaining olive oil and sprinkle with the chopped parsley. Stir in the lemon and mix. Cover the saucepan with a towel and let stand for 10 minutes to concentrate all the liquids into the rice.