Step 1

Cook eggs (if using): Bring a saucepan of water to simmer over medium heat. Gently lower in eggs and cook for 6½ minutes (adjust timing for your preferred yolk doneness). Transfer eggs to an ice bath to cool, then peel.

Step 2

Saute aromatics: Meanwhile, melt butter in a large skillet over medium heat. Add shallot, garlic, salt, and pepper. Cook, stirring frequently, until shallots are translucent, about 3 minutes.

Step 3

Add orzo: Add orzo to skillet, toss to coat. Pour in vegetable stock and bring to a boil over medium-high heat. Then, reduce heat to medium and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.

Step 4

Finish and serve: Remove skillet from heat and immediately add lemon juice, zest, spinach, and parmesan cheese. Stir until spinach is slightly wilted. Taste and season with more salt and pepper, if needed. Divide orzo into bowls, top with feta, dill, and eggs (cut in half), if using.