This easy, one-pan orzo with spinach and feta is one of those weeknight dishes I keep coming back to. It is ready in twenty minutes, uses just one skillet, and works beautifully as a warm main dish or — with a few additions — a cold orzo salad that travels well to any table.
The inspiration comes from Spanakorizo, the classic Greek spinach and rice dish I grew up eating in Greece. This version swaps rice for orzo, a brilliant move that is, I will be honest, more American than Greek — but keeps everything that makes Spanakorizo so good: dill, lemon, spring onions, olive oil, and real Greek feta. Same soul, different pasta.
If you’re a fan of our delicious Orzo With Spinach and Feta, you’re in for a treat with our Orzo Pasta With Tomatoes And Parmesan, Lentils and Rice, and Greek Rice-Pilafi!
Why you will love this recipe
The Greek dish that inspired this recipe
Spanakorizo — literally spinach and rice — is a staple of Greek home cooking. It is humble, deeply flavored, and one of the first things my mother made when spinach was in season. The technique is simple: toast your grain, add stock, let it absorb slowly, then finish with lemon and herbs.
This orzo version follows a similar preparation. I would not call it a traditional Greek recipe — you would not find orzo in a Greek yiayia’s Spanakorizo — but the spirit is entirely Greek: good olive oil, proper feta (block, in brine, never pre-crumbled), fresh dill, and lemon that you actually taste. The swap from rice to orzo is something home cooks in the US have run with, and it works so well that I have fully embraced it.
Here is what you need
- Orzo pasta. Any small pasta shape will work with this recipe.
- Greek feta. We always insist on using Greek feta. Besides being the best tasting and high-quality, Greek feta has been a protected designation of origin in the EU since 2002. Please don’t buy and consume fat-free feta. It is tasteless and doesn’t exist in Greece. The same applies to pre-crumbled feta. Always buy a piece of feta in brine and crumble it yourself.
- Spring onions. Shallots are a tasty alternative.
- Garlic.
- Baby spinach leaves.
- Stock. Can be chicken or vegetable
- A lemon. The bright aroma of lemon zest is unmatched.
- Fresh dill. Grassy and fresh, adds another layer of flavor.
- Sea salt and extra virgin olive oil.
Helpful tips and substitutions
- Although not necessary, it is always best to toast the orzo with the onions and garlic until light golden brown, then add the liquid.
- Add the spinach at the end so it doesn’t become overcooked.
- If you do not like feta cheese, use goat or some ricotta cheese.
- Swap the peas for frozen edamame or butter beans for more protein.
- Substitute Swiss chard, kale, or bock choy for the spinach.
- Sprinkle some chopped walnuts as a garnish after tasting for some texture.
How to make it
Serve with more crumbled feta, sliced spring onions and lemon wedges around the table.
How to serve it as a cold orzo salad
One of the best things about this dish is how well it transforms into a cold salad. If you have made a batch and have leftovers, or if you cook it specifically to serve cold , here is what to do:
Let the orzo cool completely at room temperature, then refrigerate. Before serving, loosen it with a splash of extra virgin olive oil and fresh lemon juice. Then add whatever you like from this list: halved cherry tomatoes, thinly sliced cucumber, Kalamata olives, sundried tomatoes, or thinly sliced red onion. Finish with extra crumbled feta and a handful of fresh dill.
The result is closer to a Greek-style orzo pasta salad than the warm dish, and it is just as good. It holds up well in the fridge for two days, making it a great make-ahead lunch.
What to eat with orzo with spinach and feta
- Serve it as a main dish with toasted bread dipped in olive oil. Add fried zucchini and eggplant, tzatziki sauce, and lemon wedges to the table.
- Pair the orzo with Greek meatballs, roasted spatchcocked chicken, or lamb burgers and add a large green salad.
Cooked it? Rate it!
If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Orzo With Spinach and Feta
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 spring onions trimmed and thinly sliced
- 2 garlic cloves minced
- 3 oz baby spinach leaves (3 cups), as they are or coarsely chopped
- 1¼ cups stock chicken or vegetable
- 1 cup orzo
- 1 lemon juiced and zested
- ¾ cup Greek feta crumbled plus more for garnish
- ½ cup fresh dill 1 cup chopped
Instructions
- Place a 10-inch skillet over medium heat, and add the olive oil. Stir in three-quarters of the spring onions and the garlic, and cook until softened, stirring frequently, about 3 minutes
- Stir in the orzo and toast with the onions and garlic for 1-2 minutes. Pour in the stock and bring to a simmer. Cover and simmer over medium-low heat until the orzo is nearly cooked and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Add the spinach in batches. Stir occasionally, until spinach is wilted, about 2 minutes.
- Add the feta cheese, dill, lemon zest, and juice and stir.Serve with more crumbled cheese, sliced spring onions and lemon wedges around the table.
Notes
Nutrition
