Greek Orzo with Spinach & Feta

This recipe for Greek Orzo with Spinach & Feta is based on a popular recent recipe in The New York Times cooking section. (Here is the recipe video I filmed for it on Instagram.) I spotted it one day and realized it is very similar to a Spanakorizo, which I filmed an episode for a while ago. I like the riff ofly c making it with orzo and peas so I wanted to give it a try.

This is a great recipe when you're short on time or need something convenient to serve as a side-dish. It comes together in one pot and doesn't need a ton of attention. The occasional stirring and light simmer is all it takes to get this one the table.

I like it because it contains lots of healthy spinach and peas. I really try to make sure there's a green vegetable on my table every single night and this is a great alternative to salad. It's also nice and warm, which is a very welcome thing to have on the table in the winter!

My kids happily eat this, even though some of them won't touch raw spinach with a ten foot pole. Sometimes cooking it and add a little pasta and feta really changes the game! If you're in this camp, or if you just want a new, easy side dish to serve with dinner, Greek Orzo with Spinach & Feta is for you!

Greek Orzo with Spinach and Feta 

This is a classic Greek recipe that serves as a great side dish to fish or poultry!

Makes about 4 servings!

Ingredients 

• 2 tablespoons unsalted butter 

• 3 large scallions, trimmed and thinly sliced 

• 2 large garlic cloves, minced 

• 8 cups of spinach coarsely chopped 

• 1 1/2 teaspoons kosher salt 

• 1¾-2 cups low-sodium chicken or vegetable stock 

• 1 cup orzo 

• Zest from 1 lemon

• 3 ounces crumbled feta

• ½ cup frozen peas, thawed

• 1 cup chopped fresh dill

1. Melt the butter in a large skillet over medium heat. Add the scallions to cook, reserving a small amount for garnish, and garlic and cook everything until softened. About 3 minutes.

2. Stir the spinach in slowly, and pinch of teaspoon salt. Stir occasionally until the spinach is all added and wilted, about 5 minutes.

3. Next, pour in the stock and bring the whole mixture to a simmer. Add the orzo, lemon zest, and another pinch of salt. Place a lid on the skillet and allow it to simmer until the orzo is cooked through, about 12-15 minutes.

4. Stir in the feta, peas, and dill, and cover the pan, and cook for another 1 minute. Serve in bowls and sprinkle with any leftover feta and remaining chopped scallions.

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.