Spinach and orzo (a twist on spanakorizo)

Thinly slice and finely chop one medium onion.

Cook the onion in a skillet over medium heat with plenty of olive oil until soft, about eight minutes; stir in six grated garlic cloves until fragrant.

Add one pound of baby spinach and cook it down with salt and black pepper.

Add half a cup of orzo, salt and pepper, and two cups of broth or water; bring to a boil.

Lower to a steady simmer and cook about 12 minutes, adding more liquid if it evaporates too fast, until the orzo is al dente and still saucy.

Add the juice of a lemon, dried dill and a pinch of dried mint; mix and turn off the heat.

Cover and let steam about five minutes; serve topped with more lemon juice and feta.