Step 1

Heat oil in a large saucepan with a lid over medium-low heat. Add onion and garlic, and cook, stirring, for 6-8 minutes until softened. Add all of the spinach, dill stems and 1 tsp salt flakes and cook, stirring, for 2-3 minutes until spinach has wilted. Stir in zest, stock, allspice and rice, and bring to a simmer. Cover and reduce heat to low. Cook for 25 minutes until rice is tender and cooked. Leave covered for 10 minutes.

Step 2

Stir through dill tips, parsley and lemon juice. Season to taste. Scatter with feta and freshly ground black pepper to serve.