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In a high-sided pan over medium heat add the butter, oil and garlic. The garlic will infuse the fats as the pan heats up.
Once the butter has melted add the green onions, allowing to soften, about a minute.
Add in the spinach, in batches if necessary, and allow to wilt under the heat. Gently season with a little salt and the Aleppo pepper.
Pour in the stock, and bring to a low simmer. Add in the orzo, cover and simmer for about 10 minutes, stirring every few so the orzo doesn't stick.
Add in the lemon juice, zest, peas, and feta and stir through allowing to cook for another minutes until the cheese melts.
Stir through the dill, test for salt and serve.