In a large pot, heat the olive oil.
Sauté onion and leek for 3-4 minutes until translucent
Add the spinach. Sauté for 2-3 minutes on high heat, until half in size.
When the spinach has wilted, add the fresh onion, tomato and rice. Stir well until greased. Add 1 cup of water so that the spinach does not stick to the bottom.
Add salt and pepper.
Lower the heat, and allow to simmer over low to medium heat, for 15 minutes.
When the spanakorizo is ready, remove from heat.
Garnish the spinach with the dill and mix well.
Stir in the lemon juice, and mix.
(Optional) add a drop of raw olive oil and mix.
Serve the spanakorizo lukewarm with feta cheese and toasted bread.