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Toast the pine nuts in a dry pan over a medium heat until golden, shaking the pan occasionally, keeping watch that they don’t burn.
Heat two tablespoons of oil in a wide pan over a low heat and fry the onion for 8-10 minutes until soft and translucent, stirring occasionally. Add a splash of water if it starts to stick.
Once the onions are soft, add the garlic and cook for 1 minute until fragrant, stirring occasionally so that it doesn’t burn.
Add the orzo and stock. Simmer for 15 minutes, stirring occasionally, until the orzo is tender and most of the stock has been absorbed - add more water through the cook if necessary. Stir through the beans and their stock and cook for 2-3 minutes until just warmed through.
Stir in spinach to wilt, lemon zest + juice, and a few cracks of black pepper. Add an optional dollop of crème fraîche or yogurt if you want something a little more creamy. Roughly crumble half the feta on top, reserving the rest to serve.
Spoon the orzo into bowls. Finish with the remaining feta, pine nuts for crunch and a squeeze of lemon juice.