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In a large deep skillet or pot, heat olive oil over medium heat. Add garlic and onion. Cook for 3–4 minutes until softened and fragrant.
Stir in cherry tomatoes and dry orzo. Toast orzo for 1–2 minutes, stirring to coat in the oil.
Pour in vegetable broth, oregano, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10–12 minutes, stirring often, until orzo is tender and most of the liquid is absorbed.
Stir in baby spinach and olives. Cook for 2–3 minutes until spinach is wilted.
Turn off the heat. Stir in crumbled feta and lemon juice. Taste and adjust seasoning.
Garnish with chopped parsley and extra feta if desired. Serve warm.