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One-Pan Orzo With Spinach and Feta

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

Italian30 minmedium4 servings
Start cook modeView source
One-Pan Orzo With Spinach and Feta

Ingredients

  • 2 tablespoon sunsalted butter
  • 4 large scallions, trimmed and thinly slice d
  • 2 large garlic clove s, minced
  • 8 ounce sbaby spinach leaves (8 cup s), coarsely chopped
  • 1 teaspoon kosher salt
  • \1 3/4 cup slow-sodium chicken or vegetable stock
  • 1 cup orzo
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 3/4 cup crumbled feta (3 ounce s), plus more for garnish
  • 1/2 cup frozen peas, thawed (optional)
  • 1 cup chopped fresh dill, or use parsley or cilantro

Instructions

  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. Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  3. Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 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. 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.

Tips

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.