Oozy and creamy like a good risotto, this dish offers the perfect midweek taste of Greece.
For me, it isn’t truly spring until the first May bank holiday; the days grow longer, flowers bloom, and an abundance of green appears on our shelves. This spanakopita orzo celebrates all things light, bright, and spring. It makes a great weeknight dinner that will instantly transport you to Greece.
Spanakopita Orzo
This dish should be oozy, similar to a good risotto. If your orzo absorbs all the stock, add a little more hot water to achieve that creamy finish.
Prep: 15 min Cook: 25 min
Serves: 4
- 25g butter
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 1 bunch spring onions, trimmed and sliced
- 2 garlic cloves, peeled and finely sliced
- 220g baby leaf spinach, chopped
- 1.1 litres vegetable stock
- 350g orzo
- Sea salt and black pepper
- Juice of 1 lemon
- 30g pecorino, finely grated
- 10g fresh dill and/or mint, leaves picked and finely chopped
- 150g feta, crumbled
Place a large saucepan or casserole on medium-low heat and add the butter, olive oil, spring onions, and garlic. Cook for five minutes until everything begins to soften and turn sticky. Then stir in the spinach, cover, and cook for a few minutes until wilted.
Add the stock and bring it to a boil. Stir in the orzo, season generously with sea salt and black pepper, and bring back to a boil. Cover again, reduce the heat to a simmer, and cook slowly, stirring occasionally, for 12 minutes. Add extra hot water if needed to maintain the creamy consistency.
When the orzo is tender and oozy, stir in the lemon juice and grated pecorino, followed by half of the chopped herbs. Plate the dish, then finish with the remaining herbs, crumbled feta, and a drizzle of extra-virgin olive oil.
