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


  1. Heat a large pan over medium heat and melt the butter or heat the oil for 30 seconds to 1 minute.
  2. Stir in half the scallions and garlic, and cook until wilted about 2-3 minutes.
  3. 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.
  4. Add stock and bring to a simmer.
  5. 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.
  6. Stir in the feta cheese and dill. Cover and cook for another minute to let the flavors develop.
  7. 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.