Put the millet and dried apricots into a large pan and stir in the stock. Bring to the boil, then lower the heat. Simmer for 15–20 minutes or until all the stock has been absorbed and the millet is tender.
Meanwhile, toast the pine nuts in a small frying pan until they are golden brown and fragrant. Set aside.
Add the spinach and lemon juice to the millet, with salt and pepper to taste. Cover the pan and leave over a very low heat for 4–5 minutes to wilt the spinach.
Stir the millet and spinach mixture gently, then spoon into a serving bowl. Scatter the toasted pine nuts on top and serve immediately.