1/2 large yellow onion, minced
4 scallions, minced
1 teaspoon minced garlic, about 1 clove
2 cups dry orzo pasta
Sea salt and freshly ground black pepper, to taste
4 cups of reduced sodium chicken broth
Juice and zest of one lemon
1 6-ounce bag fresh baby spinach, washed, dried and finely chopped
1/2 cup chopped fresh dill weed
1/2 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese, optional
Heat olive oil in a large skillet and sauté the onions, scallions and garlic. Add orzo and sauté, for 3 to 4 minutes. Season with salt and pepper to taste.

Stir in chicken broth and lemon juice, bring to a boil, cover and simmer for 10 minutes, until pasta is almost done. Stir in spinach, a little at a time, adding more as the spinach wilts. Simmer for 5 minutes, until orzo is done. Stir in the dill and mint and sprinkle with the feta before serving.