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One Pot Spinach and Orzo with Feta

I recently bought a box of orzo and then searched for a recipe to make.  I found this fabulous dish in New York Times Cooking, one of my favorite sites.  It combines spinach, orzo, onion, lemon zest and feta to create a vegetarian main dish or a hearty side.  This is also very easy to make  - about 30 minutes all inclusive, and is all done in one pot.  I modified it ever so slightly, using a yellow onion vs scallions, and added 1 T evoo.

I hope you are all doing well my fellow Foodies.  It has been a while.  Happy Labor Day 2022!  I'm  looking forward to a Fall filled with cooking. - Foodie Mama xxoo

Spinach and Orzo with Feta


Yield: 4 servings
  • 2 tablespoons unsalted butter
  • 1 T evoo
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 8 ounces baby spinach leaves (8 cups), coarsely chopped
  • 1teaspoon kosher salt
  • cups low-sodium chicken or vegetable stock
  • 1cup orzo, uncooked
  • 1teaspoon finely grated lemon zest (from 1 lemon)
  • ¾ cup crumbled feta (3 ounces), plus more for garnish
  • 1cup chopped fresh dill, or use parsley or cilantro  (I used parsley)


  1. Step 1

    Heat a pan or heavy pot over medium, then melt butter, 30 seconds to 1 minute. Add evoo.  Stir in the onions and cook until softened, about 7 minutes.  Add garlic, stir and cook for another minute. 

  2. Step 2

    Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

  3. Step 3

    Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. 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.

  4. Step 4

    Stir in cheese and parsley, cover the pan, and cook for another 1 minute.  To serve, sprinkle with more cheese if desired.