Description
A quick and easy one-pan dish combining orzo, spinach, and feta for a creamy, tangy meal that’s perfect for weeknights.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 large scallions, trimmed and thinly sliced
- 2 large garlic cloves, minced
- 8 ounces baby spinach leaves, coarsely chopped
- 1 teaspoon kosher salt, divided
- 1 3/4 cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest
- 3/4 cup crumbled feta
- 1/2 cup frozen peas, thawed (optional)
- 1 cup chopped fresh dill (or parsley/cilantro)
Instructions
- Heat a 10-inch skillet over medium, then melt butter for about 30 seconds to 1 minute.
- Stir in three-quarters of the scallions and garlic, cooking until softened, about 3 minutes.
- Add spinach in batches with 1/2 teaspoon salt, cooking until wilted, about 5 minutes.
- Stir in stock and bring to a simmer, then add orzo, lemon zest, and remaining salt. Cover and simmer for 10 to 14 minutes.
- Stir in cheese, peas, and dill, cover, and cook for another 1 minute. Serve with reserved scallions and extra cheese.
Notes
Add a squeeze of fresh lemon before serving to enhance brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg