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
The combination of orzo, dill, spinach and feta is delicious. My first attempt to trying this side dish was successful. Also the dish has some awesome and healthy and nutritious flavors with so many veggies.
That’s great Veena! Thank you for trying it! x Jenny
I made this for a family dinner and everyone cleaned up every bite. Really delicious!
I am so happy you enjoyed it, Mikayla! x Jenny
Great pasta and vegetable recipe! I sometimes make the recipe and then have leftovers for lunch for a few days.
We do that too! It is so convenient and yummy! xJenny
This has got to be one of my new favorite combos ever! My toddler now asks for orzo almost every night. Thank you so much for this recipe 🙂
That’s so nice to read! Thank you Cathleen! x Jenny
I take this salad when camping because it lasts so long. I add olives and sliced in half cherry tomato’s or sliced sun-dried tomatoes. Great summer dish.
I love your additions, Cindy! Thank you! x Jenny