Simple One Pan Orzo with Spinach and Feta

Why make this recipe

Simple One Pan Orzo with Spinach and Feta is a fantastic choice for anyone looking for a delicious, easy meal. This dish is packed with flavor and is quick to prepare. It’s perfect for busy weeknights or a simple weekend lunch. Plus, it’s made in one pan, so cleanup is a breeze!

How to make Simple One Pan Orzo with Spinach and Feta

Ingredients:

• 2 tablespoons unsalted butter
• 4 large scallions, trimmed and thinly sliced
• 2 large garlic cloves, minced
• 8 ounces baby spinach leaves (8 cups), coarsely chopped
• 1 teaspoon kosher salt
• 1 3/4 cups low-sodium chicken or vegetable stock
• 1 cup orzo
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 3/4 cup crumbled feta (3 ounces), plus more for garnish
• 1/2 cup frozen peas, thawed (optional)
• 1 cup chopped fresh dill (or use parsley or cilantro)

Directions:

1. Heat a 10-inch skillet over medium heat and melt the butter for about 30 seconds to 1 minute.
2. Add three-quarters of the sliced scallions and the minced garlic to the skillet. Cook for about 3 minutes, stirring often, until softened.
3. Stir in the spinach, adding it in batches if needed, and add 1/2 teaspoon of salt. Cook, stirring occasionally, until the spinach wilts, about 5 minutes.
4. Pour in the stock and bring it to a simmer. Then add the orzo, lemon zest, and the remaining 1/2 teaspoon of salt. Cover the skillet and let it simmer on medium-low heat for 10 to 14 minutes. Stir once or twice during this time, until the orzo is nearly cooked and most of the liquid is absorbed.
5. Next, stir in the feta cheese, peas (if using), and dill. Cover the pan and cook for another minute to finish cooking and warm the peas.
6. Serve by sprinkling with more feta cheese and the reserved scallions.

How to serve Simple One Pan Orzo with Spinach and Feta

This dish can be served hot and fresh right from the skillet. It is great as a main course or as a side dish. Pair it with a simple salad or some crusty bread for a complete meal.

How to store Simple One Pan Orzo with Spinach and Feta

To store leftovers, let the orzo cool completely. Place it in an airtight container and keep it in the fridge for up to 3 days. Reheat it in the microwave or on the stove with a splash of water to loosen it up.

Tips to make Simple One Pan Orzo with Spinach and Feta

• Make sure to stir the orzo occasionally while it cooks to prevent it from sticking to the pan.
• Feel free to add other vegetables, like cherry tomatoes or bell peppers, for extra flavor and nutrition.
• If you like a little spice, add a pinch of red pepper flakes for some heat.

Variation

You can easily switch up the herbs used. Instead of dill, try parsley or cilantro for a different flavor. You can also use whole wheat orzo if you prefer a healthier option.

FAQs

1. Can I use a different type of pasta?
Yes, you can use a different small pasta shape if you don’t have orzo on hand.

2. Is this dish vegetarian?
Yes, if you use vegetable stock and omit the peas, this dish is fully vegetarian.

3. Can I make this recipe ahead of time?
Yes, you can prepare it ahead and store it in the fridge. Just remember to reheat gently to maintain the best texture.

Simple One Pan Orzo with Spinach and Feta

A delicious and easy meal made in one pan, perfect for busy weeknights or a quick weekend lunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: Mediterranean

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons unsalted butter
• 4 large scallions, trimmed and thinly sliced
• 2 large garlic cloves, minced
• 8 ounces baby spinach leaves (8 cups), coarsely chopped
• 1 teaspoon kosher salt
• 1.75 cups low-sodium chicken or vegetable stock Use vegetable stock for a vegetarian version.
• 1 cup orzo
• 1 teaspoon finely grated lemon zest (from 1 lemon)
• 3/4 cup crumbled feta (3 ounces), plus more for garnish
• 1/2 cup frozen peas, thawed (optional)
• 1 cup chopped fresh dill (or use parsley or cilantro) You can swap herbs for different flavors.

Method

 

Preparation

1. Heat a 10-inch skillet over medium heat and melt the butter for about 30 seconds to 1 minute.
2. Add three-quarters of the sliced scallions and the minced garlic to the skillet. Cook for about 3 minutes, stirring often, until softened.
3. Stir in the spinach, adding it in batches if needed, and add 1/2 teaspoon of salt. Cook, stirring occasionally, until the spinach wilts, about 5 minutes.
4. Pour in the stock and bring it to a simmer. Then add the orzo, lemon zest, and the remaining 1/2 teaspoon of salt.
5. Cover the skillet and let it simmer on medium-low heat for 10 to 14 minutes. Stir once or twice during this time, until the orzo is nearly cooked and most of the liquid is absorbed.
6. Next, stir in the feta cheese, peas (if using), and dill. Cover the pan and cook for another minute to finish cooking and warm the peas.
7. Serve by sprinkling with more feta cheese and the reserved scallions.

Notes

This dish can be served hot and fresh right from the skillet. It is versatile and can be paired with a simple salad or crusty bread. To store leftovers, cool completely and store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen it up. For variations, try adding other vegetables like cherry tomatoes, or substitute herbs to suit your taste.