One-Pan Orzo With Spinach and Feta

By Melissa Clark

Updated Oct. 2, 2020

One-Pan Orzo With Spinach and Feta
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
5(15,395)
Comments
Read comments

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Featured in: This One-Pan Pasta Still Feels Like Summer

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Ingredients

Yield:4 servings
  • 2tablespoons unsalted butter
  • 4large scallions, trimmed and thinly sliced
  • 2large garlic cloves, minced
  • 8ounces baby spinach leaves (8 cups), coarsely chopped
  • 1teaspoon kosher salt
  • 1¾cups low-sodium chicken or vegetable stock
  • 1cup orzo
  • 1teaspoon finely grated lemon zest (from 1 lemon)
  • ¾cup crumbled feta (3 ounces), plus more for garnish
  • ½cup frozen peas, thawed (optional)
  • 1cup chopped fresh dill, or use parsley or cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

277 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 557 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.

  2. Step 2

    Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

  3. Step 3

    Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

  4. Step 4

    Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

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Ratings

5 out of 5
15,395 user ratings
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Comments

Midwest Foodie

Toast the orzo in butter until light golden brown, THEN add the liquid. It brings the complexity of this dish to a whole new level.

M

I am adding the spinach at the end, so it doesn't become overcooked.

Kate

Made this tonight, and it was delicious, quick comfort food. I roasted zucchini while prepping the rest to augment the veg, which added a nice juiciness too. Agree with adding the spinach at the end. Highly recommend the combo of parsley and mint instead of dill. For those wanting an vegan alternative, use EVOO instead of butter, and add navy beans for protein instead of feta. A few slivered sun-dried tomatoes would replace the zing of the feta.

henni

Added lentils (from Trader Joe’s) then feta. Plenty of dill, and feta and lemon juice to brighten. Could use 2 bunches of fresh spinach instead of just one. Plenty for dinner with a salad and lots left overs. For lunches.

Maharaj

I followed the recipe but orzo burnt a bit . Wonder what went wrong ?

Excellent and easy

Excellent dish! Somehow mine ended up too salty but easily fixed with adding additional orzo (cooked separately) and a bit of butter.

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