Place a 10-inch skillet over medium heat, and add the olive oil. Stir in three-quarters of the spring onions and the garlic, and cook until softened, stirring frequently, about 3 minutes
Stir in the orzo and toast with the onions and garlic for 1-2 minutes. Pour in the stock and bring to a simmer. Cover and simmer over medium-low heat until the orzo is nearly cooked and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
Add the spinach in batches. Stir occasionally, until spinach is wilted, about 2 minutes.
Add the feta cheese, dill, lemon zest, and juice and stir.Serve with more crumbled cheese, sliced spring onions and lemon wedges around the table.
Notes
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.