Carefully wash the spinach, cut the stem, sprinkle with salt and mash to release juice. In a saucepan lightly fry the chopped onion in olive oil, add the spinach. Simmer about 20 mins Add water.

Add rice, chopped dill, salt and pepper to taste. Stir. Cook on low heat until the rice is tender.

Beat in a blender the egg with the lemon juice and add to the pot. From this point on do not stir the dish. Bring to a boil and the dish is ready.