one-pan orzo spinach feta
Servings: 4
Core Ingredients
- 2 tbsp unsalted butter
- 6 large scallions thinly sliced
- 4 garlic cloves
- 8 oz baby spinach leaves (8 cups)
- 1.75 cup stock
- 1 cup orzo
- 1 lemon zested & juiced
- 0.75 cup crumbled feta (3 ounces)
- 1 cup frozen peas
- 1 cup chopped fresh dill, parsley, cilantro or basil
Extra Ingredients
- crumbled feta for topping
Instructions
- Add butter and melt.
- Stir in about three-quarters of the scallions (saving some of the green parts for garnish) & garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer.
- Stir in orzo & lemon zest. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in feta, peas and fresh herbs (dill, parsley, cilantro or basil), cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
- To serve, sprinkle with more cheese and the reserved scallions.
Notes
- Sept 12, 2025
- Feta is quite salty so you likely don't need to add additional salt on top of it
- This dish lends itself to have more veggies added to it. This time you added some frozen okra and it took nicely
- Would go great with a fish dish
{
"title": "one-pan orzo spinach feta",
"cuisine": "GREEK",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 2,
"unit": "TBSP",
"name": "unsalted butter"
},
{
"quantity": 6,
"unit": "UNIT_UNSPECIFIED",
"name": "large scallions thinly sliced"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves"
},
{
"quantity": 8,
"unit": "OZ",
"name": "baby spinach leaves (8 cups)"
},
{
"quantity": 1.75,
"unit": "CUP",
"name": "stock"
},
{
"quantity": 1,
"unit": "CUP",
"name": "orzo"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "lemon zested & juiced"
},
{
"quantity": 0.75,
"unit": "CUP",
"name": "crumbled feta (3 ounces)"
},
{
"quantity": 1,
"unit": "CUP",
"name": "frozen peas"
},
{
"quantity": 1,
"unit": "CUP",
"name": "chopped fresh dill, parsley, cilantro or basil"
}
],
"additional_ingredients": [
{
"quantity": 0,
"unit": "UNIT_UNSPECIFIED",
"name": "crumbled feta for topping"
}
],
"instructions": [
"Add butter and melt.",
"Stir in about three-quarters of the scallions (saving some of the green parts for garnish) & garlic, and cook until softened, stirring frequently, about 3 minutes.",
"Stir in spinach, adding in batches if it doesn't all fit in the pan at once. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.",
"Stir in stock and bring to a simmer.",
"Stir in orzo & lemon zest. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.",
"Stir in feta, peas and fresh herbs (dill, parsley, cilantro or basil), cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.",
"To serve, sprinkle with more cheese and the reserved scallions."
],
"notes": "- **Sept 12, 2025**\r\n\t- Feta is quite salty so you likely don't need to add additional salt on top of it\r\n\t- This dish lends itself to have more veggies added to it. This time you added some frozen okra and it took nicely\r\n\t- Would go great with a fish dish",
"reference_url": "https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta",
"total_time_minutes": 30,
"date_created": "2025-09-12T18:11:00Z"
}