Sauté the chopped onion in the oil with a little water. Add the tomato paste and cook a few minutes, stirring constantly. Put the chopped spinach and stew on medium heat. When spinach softens slightly, add the rice, salt and pepper. Pour 1/2 cup water, sandwiching the court and leave the dish to cook on low heat until the rice is cooked. If it is necessary to add a little water. Finally, add the olives and cook another few minutes. Sprinkle with mint and serve after 5-10 minutes.