Put a medium to large pot over medium fire and heat half of the olive oil. Sauté the scallions and leek, if used, for 3-4 minutes until they become translucent.

Cut the spinach in large pieces and add it to the saucepan. We continue sautéing for 2-3 minutes on high heat to drop its volume.

When we see the spinach wilting, add the rice and stir for the oil to get well all over it. Add the water (spinach and vegetables will drop enough liquid).

Add salt and pepper, bring to a boil, lower the heat, cover with the lid and simmer for 16-18 minutes.

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