Preheat a six quart dutch oven or pot over medium-high heat and add olive oil.

Add onions and leeks and saute for five minutes, until soft and edges are slightly browned.

Add the rice, dill, one teaspoon salt, and pepper and stir for one minute.

Stir in stock and let come to a boil.

Cover and simmer on low for fifteen minutes.

Remove lid, add in the spinach, cover and let steam for five minutes.

Remove the lid and you should notice the spinach has softened and wilted slightly. Stir spinach into the rice and add in the last teaspoon of salt. Stir until well combined.

Cover with lid and simmer another five minutes.

Remove from heat, taste and adjust seasoning if necessary, and serve with lemon wedges.