Creamy Greek Spinach Orzo Recipe With Feta (One Pan, 30 Minutes) by Jan Mostrom

If you’ve followed me and the recipes I post, you might know that I’m often on the lookout for great vegetarian recipes that are not only delicious, but super simple to put together. This Greek orzo recipe with spinach and feta is so easy and delicious, and will absolutely become part of my regular dinner recipe rotation.

The creamy feta just dissolves into the scallion-infused orzo and makes this vegetarian recipe into a nutritious and comforting one-pan meal you’ll want to make over and over. Here is what you'll need to gather from your fridge and pantry to make this incredible orzo recipe: unsalted butter, scallions (green onions), fresh garlic, fresh baby spinach, kosher salt, low-sodium vegetable broth, orzo, lemons for zesting, feta cheese, optional frozen peas and fresh dill, parsley or cilantro.

This pasta recipe is not only creamy and tasty, but is full of health benefits. Check out the health benefits of spinach, the health benefits of scallions, the health benefits of lemon, and feta may be the healthiest cheese in the world.

Serve this creamy Greek-inspired orzo as a side dish with chicken, beef, pork, lamb or seafood. The orzo would also be a wonderful vegetarian main dish, like I enjoy serving it. Add a side of fresh sourdough bread and you've got a winning meal that will get everyone to the table.

Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 tablespoons unsalted butter, unsalted 
• 5 large scallions, whites and greens, thinly sliced (divided)
• 3 large garlic cloves, minced
• 9 ounces baby spinach (8 cups)
• 1 teaspoon kosher salt (or to taste)
• 1 3/4 cups low-sodium vegetable broth
• 1 cup orzo
• 1 teaspoon finely grated lemon zest (from 1 large lemon)
• 3/4 cup crumbled feta, plus more for garnish
• 1/2 cup frozen peas, thawed (optional)
• 1 cup chopped fresh dill, parsley or cilantro

Here's how to make it:

1. Heat a large oven-safe skillet on the stove over medium heat. Add the butter and melt. If you use salted butter, omit any additional salt in the recipe. Add garlic and 3/4 of the scallions to the butter, reserving some greens for topping the orzo later. Stir and cook for about 3 minutes.
   
2. Add the spinach, in batches if needed. I like to de-stem spinach first but it is not at all necessary. Stir spinach until it’s wilted, about 4 to 5 minutes.
   
3. Pour in the broth and bring to a slow boil. Reduce heat to low. You could use chicken broth instead of vegetable broth.
   
4. Add the orzo and lemon zest and stir. Cover and let simmer until all the liquid is absorbed, about 10 to 13 minutes. Stir once or twice to avoid the orzo sticking to the bottom of the pan.
   
5. When the liquid is absorbed add the feta and herbs and stir for another minute.
   
6. Serve sprinkled with a bit more cheese, if desired, and the scallion greens. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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