Orzo With Spinach and Feta

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.

Course Main Course

Cuisine Greek

Prep Time 5

Cook Time 20

Servings

Calories 390kcal

Author by Jenny Skrapaliori Graves

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

To serve as a cold salad: Cool the orzo completely. Dress with 1 tablespoon olive oil and extra lemon juice. Add halved cherry tomatoes, cucumber, Kalamata olives, or sundried tomatoes. Serve at room tempetarure, topped with extra feta.

Protein additions: This works beautifully with sliced cooked chicken, sautéed shrimp, or flaked cooked salmon — stir in at the end with the feta.

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

Nutrition