Cook the orzo in a large pot of salted water per instructions, drain the orzo, reserve 1/4 cup of the pasta cooking water, then pour the drained orzo back into the pot.
Add the baby spinach, grape tomatoes, kalamata olives, red onion, olive oil, lemon juice, sea salt, freshly cracked lemon pepper, and oregano, to taste. Stir until evenly mixed. Add a bit of reserved pasta water if needed.
Pour into a serving dish and top with feta cheese. Enjoy.