Heat the olive oil in a large pot or Dutch oven over medium heat.
1 tablespoon olive oil
Add the chopped onion and cook until softened, about 5 minutes.
1 medium onion
Add the minced garlic and cook for 1 minute more, until fragrant.
2 cloves garlic
Stir in the orzo pasta, vegetable broth, diced tomatoes, oregano, salt, and pepper.
1 cup orzo pasta, 4 cups vegetable broth (or chicken broth), 1 (14.5 ounce) can diced tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the liquid is absorbed.
Stir in the chopped spinach and cook until wilted, about 1 minute.
1 cup chopped spinach
Remove from heat and stir in feta cheese, if desired.
1/2 cup crumbled feta cheese
Serve hot with lemon wedges, if desired.
Lemon wedges
