One-Pan Orzo With Spinach and Feta Recipe (2024)

I am adding the spinach at the end, so it doesn't become overcooked.

Made this tonight, and it was delicious, quick comfort food. I roasted zucchini while prepping the rest to augment the veg, which added a nice juiciness too. Agree with adding the spinach at the end. Highly recommend the combo of parsley and mint instead of dill. For those wanting an vegan alternative, use EVOO instead of butter, and add navy beans for protein instead of feta. A few slivered sun-dried tomatoes would replace the zing of the feta.

Toast the orzo in butter until light golden brown, THEN add the liquid. It brings the complexity of this dish to a whole new level.

The Greeks use rice instead of orzo and call it spanakorizo.

WINNER! This is almost like eating spinach pie (Spanakopita) without nearly as much work. Didn't have orzo; used basmati rice (3/4 cup), so I actually made a version of Spanakorizo. I used a package Green Giant frozen (steam) spinach (I highly recomment this product). This made a large amount. We had it for dinner twice and there were still leftovers (lunch?). Other change-ups: a whole onion, chopped, mint and parsely in lieu of dill, 2 TB lemon juice.

That spinach will wilt in about thirty seconds, not five minutes, and if it is cooked for 10 to 14 minutes with the orzo, nothing will be left of it but green color and shreds. Add the baby spinach leaves at the end of cooking—the heat of the finished dish will wilt it quite adequately.

If you do not like feta consider maybe consider goat cheese or some ricotta cheese.

Loved this! Subbed farro for orzo, threw in half of a red onion aging in the fridge, omitted peas because I didn’t have them.Excellent and adaptable! Approved by three toddlers, no bribes. Thank you as always Melissa!

Also good swapping the peas for frozen edamame if you want your vegetarians to eat more protein. Good idea to do the spinach later rather than sooner.

Added a splash of lemon juice at the end. Delicious!

Wonderful and so quick. Added a can of white beans to make it more of a meal than a side dish.

Mexican cheese Cotija also called Queso Añejo Mexicano is an excellent substitute for Feta

Followed the recipe but substituted chard for the spinach, used half olive oil and half butter,and added a splash of fish sauce and a pinch of red chillies. Quite delicious and was surprisingly lucious for minimal butter. I did find that I needed more stock/water than the recipe calls for and had to add in small increments during the final cooking process. I'd definitely make this again!

This dish has been in my family for generations. We use only EVOO, no butter and yes, it’s just as delicious without cheese. I also add a shallot with the scallions for more flavor and I highly recommend fresh dill over cilantro.

Is there a good substitute for feta for those of us with feta-averse family members?

We loved this recipe - I added shrimp and used wild ramps instead of the scallions. Perfection!

Was delicious and easy/quick to whip up. I the juice from the whole lemon I used to zest. Brightened the dish even more!

Next time I’ll do spinach later in the recipe - was overcooked but flavor was good otherwise. Subbed farro for orzo

Delicious. Going in the archives!

This was delicious. Per some of the suggestions, I toasted the orzo in butter while cooking the scallions , then added the garlic so it wouldn't burn. Also saved the spinach for the end. The feta was the star. Peas, parsley and mint, then some lemon juice to top it off. Yummy! It's a keeper.

Made with following changes1) 10oz spinach2) 6 scallions3)8 oz feta ( 6 mixed in 2 on top)4) added juice of 1 lemon at end5) needed 3-3.5 cups stock to cook risottoUsed dill

Made with following changes1) 10oz spinach2) 6 scallions3)8 oz feta ( 6 mixed in 2 on top)4) added juice of 1 lemon at end5) needed 3-3.5 cups stock to cook risotto6) added spinach when directedUsed dill

Agreed on several of the notes below: add the spinach at the end, add a bit of lemon juice when serving, substitute parsley/mint for dill, and we made it with goat cheese, which we put on top at the end to keep it from completely melting through. SO delicious!

Delicious! It’s not a salad so let the spinach cook, it was delicious! My dinner guests devoured it! I served as a side with Greek chicken. I used parsley (ilo dill) and added the peas. I crumbled really good sheep/cow milk feta block (in brine) which was key. I can’t wait to make it again.

I made this mostly as written, but needed a little more chicken stock, subbed edamame for peas, and subbed mint and rosemary for parsley - thought it was great! The spinach really cooked down but came together well, and the feta brought it together at the end. I probably used a little too much mint, oh well. Would add some grilled chicken next time, too.

Is this served hot/warm or room temp? I think it sounds idea for a picnic.

For those who used frozen spinach, can you elaborate how you added it (cooked or thawed)and when you added it?

I used a small goat cheese log from Vermont instead of feta and it is delicious. Also, you can reduce the amount of salt if your stock s salty.

Added spinach at the end. Next time try with white beans

So, I started with olive oil not butter. Then, I had no scallions, so I chopped onions. I also chopped zucchini. I cut up some red pepper for color. I sautéed it all with garlic. I removed all from the pan and skipped step 2. While orzo was cooking with lemon zest I grilled a 5 oz. tuna steak then cut into cubes. At step 4, I added spinach, feta, peas, cubed tuna and veggies from step one, to the orzo and covered pan to let spinach cook down. Last, I topped with cilantro. Same recipe, no?