- YIELDS | 4-6 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 30 MINS
Creamy feta cheese and spinach melt into the orzo to create a warm and light meal. The lemon zest gives the recipe just enough zing and compliments the feta beautifully.
This dish makes a perfectly balanced meal all on its own, or you can serve alongside with roast chicken or fish for a heartier meal.
- 2 tablespoons butter, or olive oil, or half of each
- 3 large scallions, trimmed and thinly sliced set aside some of the green parts for garnish
- 2 large garlic cloves, minced
- 8 ounces baby spinach leaves, coarsely chopped
- 1 teaspoon kosher salt and freshly ground pepper
- 1 3/4 cups chicken or vegetable stock plus more if needed
- 1 cup orzo
- 1 teaspoon finely grated lemon zest
- 3/4-1 cup cubed feta, not crumbles, plus more for serving
- 1 cup fresh dill, chopped
- Heat a large pan over medium heat and melt the butter or heat the oil for 30 seconds to 1 minute.
- Stir in half the scallions and garlic, and cook until wilted about 2-3 minutes.
- Add the spinach in a few batches and sprinkle with the salt and freshly ground pepper. Stir a couple times until the spinach is wilted but not mushy, about 4-5 minutes.
- Add stock and bring to a simmer.
- Stir in orzo and lemon zest, then cover. Simmer over medium-low heat for about 12-15 minutes and until the orzo is al dente and most of the liquid is absorbed. Stir a few times to be sure the orzo doesn’t stick to the pan.
- Stir in the feta cheese and dill. Cover and cook for another minute to let the flavors develop.
- Sprinkle with kosher salt and freshly ground pepper to taste and garnish with a handful of crumbled feta and scallions.
I adapted this recipe from a New York Times recipe. I removed a couple of steps and unnecessary ingredients.