Heat the olive oil in a large pot over medium-high heat. Add the diced onions and sauté for about 3-5 minutes until translucent. Add the ground beef, breaking it apart with a wooden spoon. Cook until fully browned.
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Stir the Lebanese 7-spice, salt, and black pepper into the browned meat. Add the minced garlic and chopped fresh cilantro, and sauté for another 1 to 2 minutes until the mixture is fragrant.
Add the prepared spinach to the pot. Stir well to combine it evenly with the meat and onion mixture.
Pour in the broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld.
Remove the pot from the heat. Stir in the fresh lemon juice right at the end.
Serve immediately alongside traditional Lebanese vermicelli rice, top with the toasted pine nuts for a buttery crunch.
