Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add 1 medium chopped onion and sauté for 5-7 minutes until the onions become translucent and fragrant.

Next, incorporate 2 minced garlic cloves, 2 tablespoons of chopped fresh dill, and 1/4 cup of chopped chives into the pot. Sauté these ingredients for another minute.

Add 8 cups of fresh baby spinach to the pot, stirring gently for about 3-4 minutes until the spinach is fully wilted.

Stir in 1 1/2 cups of basmati rice, 4 cups of vegetable broth, and season generously with salt and pepper. Bring to a rolling boil, then reduce heat to low and cover.

Once cooked, mix in 2 tablespoons of butter, the juice of 1 lemon, and the zest of half a lemon. Stir gently until the butter melts.

To serve, spoon the Spanakorizo into bowls and garnish with crumbled feta cheese if desired.