Heat 1 tbsp oil in a large nonstick skillet set over medium heat. Crumble in the turkey. Add onion, garlic, salt and pepper. Cook, breaking up the turkey, for 10 minutes or until browned. Sprinkle in the flour; cook, stirring for 2 minutes. Add the spinach; stir until wilted. Spread the mixture out on a paper towel-lined tray. Cool completely. Preheat the oven to 350°F. Position the rack at the bottom of the oven. Lightly coat a 9-inch pie plate with nonstick cooking spray. Stir the turkey mixture with the rice, feta, dill and lemon zest until well combined. Stir in the eggs; set aside.