Get the water going: Fill a large pot with water, set it over high heat, and bring it to a boil for the orzo.

Clean the leeks: Trim off the root ends and the dark green tops from the leeks. Put the sliced leeks into a large bowl of cold water, swish them well to loosen any grit, then lift them out with your hands and let them drain.

Soften the leeks: Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat.

Add the drained leeks to the skillet with 1/2 teaspoon of the salt. Cook them for 6 to 8 minutes, stirring often, until they are soft and lightly golden.

Transfer the cooked leeks to a plate and let them cool for about 5 minutes so they do not scramble the eggs in the batter.

Stir the yogurt: In a small bowl, stir together 1/2 cup of the Greek yogurt, about 1 tablespoon of the lemon juice, 2 tablespoons of the dill, a pinch of the black pepper, and a small pinch of salt. Set the bowl aside for serving.

Cook the orzo: When the water in the pot is boiling, add a generous pinch of salt and the orzo. Stir once, then cook for 8 to 9 minutes, until the orzo is tender.

Mix the fritter batter: While the orzo cooks, crack the eggs into a large bowl and whisk them well.

Add the flour, baking powder, 3/4 cup of the Parmesan, the remaining dill, and all of the lemon zest to the bowl with the eggs. Stir until you have a thick batter.

Add the cooled leeks to the batter and fold until the leeks are evenly coated. The mixture should look thick enough to scoop and hold its shape.

Finish the orzo: Set a colander in the sink. Drain the orzo, but first scoop out and save 1/2 cup of the cooking water.

Return the drained orzo to the warm pot. Add the remaining 1/2 cup Greek yogurt, the remaining lemon juice, the remaining 1/4 cup Parmesan, the baby spinach, 1 tablespoon of the olive oil, and 1/4 cup of the reserved cooking water. Stir over low heat for 1 to 2 minutes, until the spinach wilts and the orzo looks cream…