Cook the Tenderstem® broccoli – either boil for 2-3 minutes or roast for 7 minutes at 180°C (350°F). Reserve a few stems and finely chop the rest.
Meanwhile, heat the oil in a large pan and gently cook the spring onions and 2 tbsp each of the parsley and dill for 5 minutes. Reserve the remaining herbs.
Add the chopped spinach, chopped Tenderstem® broccoli and salt and cook for a couple of minutes until the spinach wilts.
Stir in the rice and lemon juice. Add the stock and bring to a gentle simmer.
Cover the pan tightly and cook over very low heat for 10 minutes. Open the pan and give the rice a stir – you might need to add a bit more stock or hot water if the pan is very dry.
Cook for a further 5 minutes, covered. The rice should have absorbed all of the water and be cooked but still a bit al dente. Take the pan off the heat and keep covered – the steam will finish cooking the rice.
Stir in the reserved parsley and dill and taste the spanakorizo – do you need to add a bit more salt or lemon juice?
Transfer to a platter and add the reserved Tenderstem® on top. Drizzle with a little extra olive oil, if you like. Scatter the feta cheese, if using, and garnish with the lemon zest and mint.