Our easy Orzo With Spinach and Feta is creamy and bright. It is ready in twenty minutes and can be a delicious main dish or a side to a roast or barbecue.

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!

A skillet with orzo with spinach and feta with a spoon on a table with cloth napkins.

Why this recipe sings

  • It is delicious. Our Orzo With Spinach and Feta recipe is based on the classic Spanakorizo-Greek Spinach and Rice.
  • It is easy. The whole dish has a quick prep and the cooking takes about 20 minutes.
  • It is a versatile dish. This orzo can be served as a main meal with some buttered crusty bread or as a tasty side dish to a roast.

Here is what you need

Oro, spinach, spring onions, dill, olive oil, stock a lemon and feta cheese on a table, overhead view.
  • 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

Orzo and herbs toasting in a skillet.
Place a 10-inch skillet over medium heat, and add the olive oil. Stir in about three-quarters of the spring onions and the garlic, and cook until softened, stirring frequently, about 3 minutes. Stir in the orzo with the onions and garlic and toast for 1-2 minutes.
Orzo in broth coking in a skillet.
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.
Spinach leaves in a skillet with orzo and a spoon.
If the spinach doesn’t all fit in the pan at once, add it in batches. Stir occasionally until wilted, about 2 minutes.
Chopped dill in a skillet with orzo and spinach and a spoon.
Stir in the feta cheese, the dill, lemon zest, and lemon juice.
Close up of orzo with spinach and feta with a spoon.

Serve with more crumbled feta, sliced spring onions and lemon wedges around the table.

A skillet with orzo, spinach and feta infant of an open window, outside a vase with lowers and a plant.

What to eat with orzo with spinach and feta

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Close up of orzo with spinach and feta with a spoon.

Orzo With Spinach and Feta

by Jenny | The Greek Foodie
Our orzo with spinach and feta is creamy and bright. It's a delicious main dish or a side dish for a roast or barbecue.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Greek
Servings 3
Calories 390 kcal

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

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 390kcalCarbohydrates: 43gProtein: 13gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 33mgSodium: 852mgPotassium: 403mgFiber: 3gSugar: 3gVitamin A: 3789IUVitamin C: 18mgCalcium: 255mgIron: 2mg
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Orzo With Spinach and Feta
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