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Donna R. Luis

Creamy Spinach Feta Orzo

A creamy, lemon-bright orzo skillet featuring tender spinach, tangy Greek feta, fresh dill, spring onions, and garlic. It is simple enough for a weeknight meal yet flavorful enough to complement a roast or barbecue.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 4 spring onions trimmed and thinly sliced
  • 2 garlic cloves minced
  • 3 oz baby spinach leaves about 3 cups, left whole or coarsely chopped
  • 1¼ cups chicken or vegetable stock
  • 1 cup orzo
  • 1 lemon juiced and zested
  • ¾ cup Greek feta crumbled, plus extra for garnish
  • ½ cup fresh dill chopped (source also lists 1 cup chopped)

Equipment

  • 10-inch skillet
  • Cutting board
  • Chef’s knife
  • Garlic press or fine knife for mincing
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula
  • Citrus zester
  • Citrus juicer
  • Serving spoon

Method
 

  1. Heat the Olive Oil: Place a 10-inch skillet over medium heat and add the extra virgin olive oil.
  2. Soften the Aromatics: Add three-quarters of the sliced spring onions and the minced garlic to the skillet.
    Cook for about 3 minutes, stirring frequently, until the onions and garlic have softened.
  3. Toast the Orzo: Stir the orzo into the softened onions and garlic.
    Cook for 1–2 minutes, stirring, to lightly toast the orzo.
  4. Add the Stock: Pour the chicken or vegetable stock into the skillet and bring the mixture to a simmer.
  5. Cook the Orzo: Cover the skillet and continue simmering over medium-low heat for 10–14 minutes, stirring once or twice, until the orzo is nearly cooked and most of the liquid has been absorbed.
  6. Wilt the Spinach: Add the baby spinach in batches, stirring occasionally as each addition wilts.
    Continue for about 2 minutes, until the spinach has softened.
  7. Finish the Orzo: Add the crumbled feta, chopped fresh dill, lemon zest, and lemon juice.
    Stir thoroughly so the ingredients are evenly incorporated.
  8. Garnish and Serve: Serve the orzo warm, topped with additional crumbled feta and the remaining sliced spring onions, with lemon wedges alongside.

Notes

  • For the best texture, stir the orzo only once or twice while it simmers so it cooks evenly without becoming overly disturbed.
  • Add the spinach in batches because the fresh leaves will quickly reduce in volume as they wilt.
  • Use Greek feta for the intended salty, creamy flavor and crumble it just before adding.
  • Lemon zest and juice should be added at the end to keep the citrus flavor fresh and bright.
  • Reserve some sliced spring onions and crumbled feta for garnishing just before serving.
  • The finished orzo can also be cooled completely and adapted into a cold salad as described in the original recipe.