Cook the Aromatics: Warm the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, chives, and dill, cooking for another 1-2 minutes until the mixture becomes fragrant.

Add the Spinach: Gradually add the spinach to the skillet, stirring as it wilts. Season with kosher salt and black pepper.

Prepare the Rice: Stir the basmati rice into the skillet, mixing it well with the spinach mixture. Pour in the chicken broth and bring the contents to a boil. Lower the heat, cover the pan, and let it simmer for 15-18 minutes, or until the rice is cooked through and the liquid has been absorbed.

Finish with Butter and Lemon: Remove the skillet from heat. Adjust the seasoning to taste.

Garnish and Serve:Transfer the Spanakorizo to a serving dish. Sprinkle crumbled feta cheese on top and garnish with additional fresh dill or chives if desired.