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Heat the oven to 160°C. Tip the pine nuts onto a baking tray and roast for 10-12 mins until golden.
Finely slice the onion and chop the garlic. Heat a splash of oil in the biggest pot you have, then add the onion and fry for 10 mins over a medium heat. Add the garlic, cook for another 2 mins and pour in the wine, cooking off until evaporated.
Add a big handful of spinach and rocket – it will take a few goes to get it all wilted down. Keep wilting and adding the leaves until it’s all used up, then remove all the spinach and rocket from the pan and set aside to cool.
Tip the orzo into the pan along with the vegetable stock. Give it a mix, bring it up to a simmer, cover with a lid and cook for 10 mins until the liquid has been absorbed.
Meanwhile, squeeze as much of the liquid out of the spinach mix as you can, then finely chop. Finely chop the dill and mix most of it through the orzo, along with the chopped spinach. Grate in the zest of the lemon with a squeeze of the juice, then season with salt and pepper.
Serve the orzo in bowls topped with crumbled feta, the pine nuts and the remaining dill.