Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, stir through the smoked paprika.
Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar.
Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes.
While the eggs are cooking, add the spinach to the paprika and wilt for 2 minutes then season with salt and pepper.
Place the cooked rice in a large bowl, add the spinach and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs and crumbles of feta. Add lemon juice, salt and pepper to taste.