One-Pan Orzo + Spinach + Feta

One-Pan Orzo + Spinach + Feta

Serves: 2 as a Main, 4 as a Side


  • 2 tbs olive oil
  • 4 lg scallions, trimmed and thinly sliced
  • 2 lg garlic cloves, minced
  • 8 oz baby spinach leaves (8 cups), chopped
  • 1 tsp kosher salt
  • 1¾ cups vegetable stock
  • 1 cup whole wheat orzo
  • 1 tsp finely grated lemon zest (from 1 lemon)
  • juice from 1 lemon
  • ¾ cup crumbled feta (3 ounces; plus more for serving)
  • ½ cup frozen peas
  • 1 cup chopped fresh parsley, chopped
  • 1/4 cup pine nuts or sliced almonds, toasted


  1. Heat a large skillet over medium heat. Add in the olive oil, 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.
  2. Stir in the spinach and ½ teaspoon salt. Continue to cook, stirring occasionally, about 2 minutes.
  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 the orzo is nearly cooked through and most of the liquid is absorbed, approx. 10 minutes, stirring once or twice.
  4. Stir in the cheese, peas, lemon juice, pine nuts or almonds, and parsley, cover the pan, and cook for another minute to finish cooking and warm the peas. To serve, sprinkle with more cheese (if desired) and the reserved scallions.

Variations & Notes:

  • Add in 1 can of cannellini beans in step 3 to make it more of a meal.

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