Boil a medium pot of water and cook orzo according to package. Resever ¼ cup pasta water. Drain and rinse orzo with cold water. Pour into a medium sized bowl.
Add pasta water, olive oil, red wine vinegar, oregano, salt and pepper. Stir to evenly coat orzo.
Add red onion, olives, tomatoes, and feta. Stir to combine.
Right before serving, chop ⅔ cups of spinach per person. Place spinach in the bottom of a bowl. Top with orzo mixture.
To serve, add some extra feta cheese and fresh organo for garnish.