Sauté the onions in a pan with some olive oil. Add the garlic and nutmeg and cook for one more minute. Add the rice and toss to coat. Let cook for 2 to 3 minutes. Add the white wine and stir it into the rice. Simmer until the wine is evaporated.
Begin to add the stock, a cup at a time. When the rice absorbs the stock, add another. When the rice is almost ready and there is little stock left, stir in the spinach, thyme, the lemon zest and lemon juice and half of the Violife Greek White Block crumbles.
Season to taste.
Serve with pink pepper and the rest of the Violife Greek White Block crumbles.