F or me, it isn’t really spring until the first May bank holiday; the days are longer, the flowers are out, and an abundance of green graces our shelves. This spanakopita orzo is a celebration of all things light, bright and spring. It’s a great weeknight dinner that will instantly transport you to Greece. Spanakopita orzo This dish should be oozy, like a good risotto, so if your orzo absorbs all the stock, add a little more hot water to give it that requisite creamy finish. Prep 15 min Cook 25 min Serves 4 25g butter 2 tbsp extra-virgin olive oil , plus extra to serve 1 bunch spring onions , trimmed and sliced 2 garlic cloves , peeled and finely sliced 220g baby leaf spinach , chopped 1.1 litres vegetable stock 350g orzo Sea salt and black pepper Juice of 1 lemon 30g pecorino , finely grated 10g fresh dill and/ or mint , leaves picked and finely chopped 150g feta , crumbled Put a large saucepan or casserole on a medium-low heat and add the butter, olive oil, spring onions and garlic.…