Place the millet and dried apricots in a large saucepan and stir in the stock and 1 cup of water. Bring to the boil, then lower the heat. Simmer for 15–20 minutes or until all the liquid has been absorbed and the millet is tender.
Meanwhile, toast the pine nuts in a small nonstick frying pan until they are golden-brown and fragrant. Set aside.
Add the spinach and lemon juice to the millet and season with pepper. Cover the pan and leave to cook 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.