It feels like just yesterday that Christina, Natalie, and I were huddled in my kitchen, laughing over a slightly burnt batch of cookies and realizing our late-night cooking chats were something special. That’s how Delish Script began, born from a love for good food and genuine connection.
Today, I’m so excited to share a recipe that embodies that spirit perfectly: my One Pan Orzo with Spinach and Feta. It’s the kind of dish that feels both comforting and bright, and the best part? It’s ready in about 30 minutes, making it a weeknight lifesaver.
Table of Contents
Simple & Delicious One Pan Orzo with Spinach and Feta
Ingredients
Equipment
Method
- I heat a 10-inch skillet over medium heat and melt the butter. Once it’s shimmering, I stir in about three-quarters of the sliced scallions and the minced garlic. I cook these, stirring frequently, until they’re softened and fragrant, usually about 3 minutes.
- Next, I add the baby spinach to the skillet, working in batches if necessary to ensure it all fits. I also add about half a teaspoon of salt. I continue to cook, stirring occasionally, until the spinach is beautifully wilted, which takes about 5 minutes.
- Now, I stir in the chicken or vegetable stock and bring it to a gentle simmer. Then, I add the orzo, lemon zest, and the remaining half teaspoon of salt. I cover the skillet, reduce the heat to medium-low, and let it simmer for 10 to 14 minutes, or until the orzo is nearly cooked through and most of the liquid has been absorbed. I give it a stir once or twice during this time.
- Finally, I stir in the crumbled feta, the thawed peas (if using), and the chopped fresh dill. I cover the pan for another minute to warm everything through. To serve, I sprinkle generously with more feta and the reserved scallions.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love This One Pan Orzo with Spinach and Feta
- Effortless One-Pan Cooking: Seriously, everything happens in a single skillet. Less mess, less stress, and more time to actually enjoy your meal.
- A Symphony of Flavors: The creamy orzo, the tender spinach, the salty feta, and the bright lemon zest create a flavor combination that’s just irresistible. It’s simple, yet so satisfying.
- Easily Customizable: This recipe is a fantastic base. Feel free to add your favorite veggies, proteins, or herbs to make it your own.
Ingredients for One Pan Orzo with Spinach and Feta
- 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
When it comes to feta, I find that a good quality sheep’s milk feta offers a wonderfully tangy bite that really complements the other ingredients. If you’re short on time, don’t hesitate to use pre-minced garlic; it works just as well! For the herbs, dill brings a lovely freshness, but feel free to swap in fresh parsley or cilantro if that’s what you have on hand.
How to Make One Pan Orzo with Spinach and Feta: Step-by-Step
- Sauté Aromatics: I heat a 10-inch skillet over medium heat and melt the butter. Once it’s shimmering, I stir in about three-quarters of the sliced scallions and the minced garlic. I cook these, stirring frequently, until they’re softened and fragrant, usually about 3 minutes.
- Wilt the Spinach: Next, I add the baby spinach to the skillet, working in batches if necessary to ensure it all fits. I also add about half a teaspoon of salt. I continue to cook, stirring occasionally, until the spinach is beautifully wilted, which takes about 5 minutes. Did you know that spinach can be added into different desserts? Just like in this Ultimate Raspberry Filled Almond Snowball Cookies Recipe.
- Simmer the Orzo: Now, I stir in the chicken or vegetable stock and bring it to a gentle simmer. Then, I add the orzo, lemon zest, and the remaining half teaspoon of salt. I cover the skillet, reduce the heat to medium-low, and let it simmer for 10 to 14 minutes, or until the orzo is nearly cooked through and most of the liquid has been absorbed. I give it a stir once or twice during this time.
- Finish and Serve: Finally, I stir in the crumbled feta, the thawed peas (if using), and the chopped fresh dill. I cover the pan for another minute to warm everything through. To serve, I sprinkle generously with more feta and the reserved scallions.
Secrets for Success
- Don’t rush the sauté: Letting the scallions and garlic soften properly builds a great flavor base.
- Wilt spinach in batches: This helps prevent overcrowding the pan and ensures it wilts evenly.
- Stir the orzo: Just one or two stirs while it simmers helps prevent sticking and ensures even cooking.
- Taste and adjust: Always taste your food before serving and adjust salt and pepper as needed.
Substitutions for One Pan Orzo
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Orzo | Ditalini, Israeli Couscous | Cooking time may vary; adjust accordingly. |
| Feta Cheese | Goat Cheese, Ricotta Salata | Flavor will be different, but still delicious. |
| Spinach | Kale, Swiss Chard | May require slightly longer cooking time. |
| Chicken Stock | Vegetable Stock, Water | Water will result in a less flavorful dish. |
Variations on One Pan Orzo
| Variation | Ingredients to Add | Notes |
|---|---|---|
| Sun-Dried Tomato & Olive | Sun-dried tomatoes, Kalamata olives | Adds a Mediterranean twist. |
| Lemon Herb | Fresh herbs (basil, oregano), extra lemon zest | Enhances the fresh, bright flavors. |
| Spicy Feta | Chili flakes, Spicy Feta | Add a little heat. |
| Pesto | 2-3 tablespoons pesto (stirred in at the end) | Adds a rich, herby flavor. |
| Roasted Vegetable | Roasted vegetables (peppers, zucchini, eggplant) | Adds depth and heartiness. |
Serving Suggestions
This One Pan Orzo is wonderfully satisfying on its own, but I love pairing it with a simple side salad dressed with a light vinaigrette to add some crispness. For a heartier meal, grilled chicken skewers or baked salmon are fantastic companions. It also makes a lovely side dish for roasted lamb or pork. If you are looking for another great recipe, check out our category for main dishes!
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. I find the flavors meld even more overnight!
Make Ahead Instructions
To save time during the week, I often chop my scallions and mince my garlic ahead of time and store them in separate containers in the fridge. You can also measure out your orzo and have your stock ready to go.
Reheating Instructions
To reheat, I like to gently warm it in a skillet over medium-low heat, adding a splash of chicken stock or water if it seems a bit dry. It also reheats well in the microwave; just cover it loosely and heat until warmed through.
Health Benefits of One Pan Orzo with Spinach and Feta
Orzo, a type of pasta, provides carbohydrates for energy. Spinach is a powerhouse of vitamins A, C, and K, as well as iron and folate. Feta cheese, in moderation, offers calcium and protein. Together, they make a balanced and nutrient-rich dish.
You can enjoy it with our Classic Snickerdoodles: The Ultimate Easy Recipe for a full course meal!
Frequently Asked Questions
Can different types of pots or pans be used, and what adjustments are needed?
While a 10-inch skillet is ideal because its surface area allows for even cooking and efficient evaporation of liquid, you can use other pans. A Dutch oven or a deeper pot will work, but you might need to adjust the cooking time for the orzo to ensure it cooks through properly and the liquid is absorbed. You might also need to stir more frequently to prevent sticking.
How can this One Pan Orzo with Spinach and Feta be incorporated into meal prep?
This dish is fantastic for meal prep! Once cooled, I portion it into individual airtight containers. It’s perfect for taking to work for lunches or having a quick and easy dinner ready to go throughout the week.
What are some easy protein additions to make it a more substantial meal?
To make this even more filling, I love adding grilled chicken breast, sautéed shrimp, or even some crispy chickpeas. For a vegetarian option, white beans or lentils work wonderfully.
Can I use frozen spinach instead of fresh?
Yes, you absolutely can! You’ll need about 10 ounces of frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the pan.
Can I make this recipe vegan?
You can easily make this recipe vegan by substituting the butter with vegan butter or olive oil, and using vegan feta cheese. Ensure your vegetable stock is also vegan.
Is this recipe gluten-free?
Orzo is traditionally made from wheat and is not gluten-free. However, you can make this recipe gluten-free by using a gluten-free orzo alternative or another small gluten-free pasta shape.
Conclusion
There you have it, my simple yet utterly delicious One Pan Orzo with Spinach and Feta. It’s proof that weeknight meals can be both incredibly easy and wonderfully flavorful. I truly hope you give this recipe a try and find it as much of a joy to make and eat as I do. Please let me know in the comments below how it turned out, or if you have any questions at all! I’d love to hear from you.
For more recipes, follow us on Pinterest.
