It was one of those hectic weeknights, you know the kind, and I needed something quick, healthy, and satisfying on the table, pronto. That’s when this One Pan Orzo with Spinach and Feta came to the rescue. It’s ready in under 30 minutes and the cleanup is an absolute breeze! This recipe has become a staple in my kitchen.
Table of Contents
Terrific One Pan Orzo with Spinach and Feta
Ingredients
Equipment
Method
- – Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes. *[Add photo of aromatics cooking]*
- – Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes. *[Add photo of spinach wilting]*
- – Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 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. *[Add photo of orzo simmering]*
- – Stir in cheese, peas (if you like) and dill, 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. *[Add photo of finished dish]*
Nutrition
Notes
- Preventing Sticking: To prevent the orzo from sticking, I make sure to use a non-stick skillet and stir it occasionally during the simmering process.
- Achieving the Right Consistency: If the orzo is too dry, add a splash of extra stock. If it’s too soupy, simply cook it uncovered for a few more minutes to allow the liquid to evaporate.
- Using the Right Pan: A 10-inch skillet is ideal because it provides enough surface area for the orzo to cook evenly. If you don’t have one, you can use a larger pan, but keep a close eye on the liquid levels as it may evaporate faster.
- Flavor Balance: Don’t be afraid to taste and adjust the seasoning as you cook. A little extra salt, pepper, or lemon zest can make a big difference!
Tried this recipe?
Let us know how it was!Why You’ll Love This One Pan Orzo with Spinach and Feta
This isn’t just any orzo recipe; it’s designed to make your life easier and tastier! Here’s why I think you’ll love it:
- Quick & Easy: From start to finish, it’s ready in under 30 minutes, perfect for busy weeknights.
- Minimal Cleanup: Everything cooks in one pan, so you’ll spend less time washing dishes.
- Healthy & Delicious: Packed with spinach and fresh herbs, it’s both nutritious and incredibly flavorful.
- Customizable: Easily adaptable with different proteins or vegetables to suit your taste.
Ingredients for One Pan Orzo with Spinach and Feta
Here’s everything you’ll need to make this delicious dish:
- 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
Ingredient Notes
Let’s talk ingredients! Each one plays a crucial role in making this orzo dish a standout.
- Orzo: Orzo is a small, rice-shaped pasta that I love for its slightly chewy texture. It’s a great alternative to traditional rice and absorbs flavors beautifully. Orzo is a high-protein pasta made from durum wheat, providing essential carbs and some dietary fiber.
- Feta cheese: I highly recommend using a good quality Greek feta cheese for the best flavor. French feta is often milder and creamier, but Greek feta has that tangy, salty bite that really elevates the dish. Dodoni is my go-to brand. Feta cheese offers several health benefits, being a good source of calcium, which is essential for maintaining strong bones.
- Scallions: I use scallions for their mild, slightly sweet onion flavor. They add a fresh element without overpowering the dish, unlike yellow onions.
- Spinach: Don’t be alarmed by the amount of spinach! It wilts down significantly during cooking, adding a boost of vitamins and minerals with very few calories.
How to Make One Pan Orzo with Spinach and Feta
Before we get started, I always recommend reading through the entire recipe once. It helps you prepare and ensures you don’t miss any steps!
- Cook aromatics
- Wilt the spinach
- Simmer with orzo
- Finish with cheese and peas
Step-by-Step Instructions
Here’s how I make my One Pan Orzo with Spinach and Feta.
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and 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, and 1/2 teaspoon salt. 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 and remaining 1/2 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.
- Stir in cheese, peas (if you like) and dill, 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.
Secrets for Success with One Pan Orzo
Want to make sure your One Pan Orzo turns out perfectly every time? Here are my tried-and-true tips.
- Preventing Sticking: To prevent the orzo from sticking, I make sure to use a non-stick skillet and stir it occasionally during the simmering process.
- Achieving the Right Consistency: If the orzo is too dry, add a splash of extra stock. If it’s too soupy, simply cook it uncovered for a few more minutes to allow the liquid to evaporate.
- Using the Right Pan: A 10-inch skillet is ideal because it provides enough surface area for the orzo to cook evenly. If you don’t have one, you can use a larger pan, but keep a close eye on the liquid levels as it may evaporate faster.
- Flavor Balance: Don’t be afraid to taste and adjust the seasoning as you cook. A little extra salt, pepper, or lemon zest can make a big difference!
One Pan Orzo Variations
Once you’ve mastered the basic recipe, I encourage you to get creative! Here are a few variations I enjoy:
| Variation | Adjustments |
|---|---|
| Mediterranean | Add sun-dried tomatoes, Kalamata olives, and artichoke hearts. |
| Spicy | Add red pepper flakes and a pinch of cayenne pepper. |
| Creamy | Stir in a dollop of mascarpone cheese or heavy cream at the end. |
| Vegan | Use vegan feta and vegetable broth. |
Serving Suggestions
This One Pan Orzo with Spinach and Feta is fantastic on its own, but I also love serving it as a side dish. It pairs well with grilled chicken, shrimp, or salmon. A simple side salad and some crusty bread complete the meal perfectly.
Storage and Reheating Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I like to add a splash of water or stock to the orzo and microwave it until heated through. You can also reheat it on the stovetop over medium-low heat, stirring occasionally. Freezing isn’t recommended, as the texture of the orzo can change and become mushy.
Nutritional Information
Here’s a general idea of the nutritional content per serving:
- Calories: 400
- Protein: 15g
- Carbs: 50g
- Fat: 15g
(Note: These values are approximate and can vary based on specific ingredients and portion sizes.)
FAQs about One Pan Orzo with Spinach and Feta
Here are some common questions I get about this recipe:
Can I use a different type of pasta instead of orzo?
Yes, you can use other small pasta shapes like ditalini or acini di pepe. You may need to adjust the cooking time slightly, so keep an eye on it.
Can I substitute the spinach with another leafy green?
Absolutely! Kale or chard would work well. Just make sure to chop them finely and cook them until tender.
Can I add protein such as chicken or shrimp to this dish? When should I add it?
Yes, cooked chicken or shrimp can be added during the last few minutes of cooking. This allows the protein to heat through without becoming overcooked.
How do I make this recipe vegan or gluten-free?
To make it vegan, use vegan feta and vegetable broth. For a gluten-free version, use gluten-free orzo.
Can I use pre-chopped spinach?
Yes, but I prefer fresh spinach for its flavor and texture. If using pre-chopped, make sure it’s fresh and not wilted.
How can I reduce the sodium content of this dish?
Use low-sodium broth and be mindful of the amount of salt you add. You can also use less feta cheese, as it can be quite salty.
Conclusion
This One Pan Orzo with Spinach and Feta is more than just a recipe; it’s a lifesaver on busy weeknights. It’s quick, easy, healthy, and incredibly delicious. I hope you’ll give it a try and make it your own!
I’d love to hear what you think! Leave a comment below with any questions or share your results. Happy cooking!
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