Orzo with Spinach and Feta Recipe

Why You’ll Love This Recipe

This Orzo with Spinach and Feta is a light, refreshing, and satisfying dish packed with Mediterranean flavors. It’s easy to make, healthy, and perfect as a side dish or a light meal. The combination of tender orzo pasta, fresh spinach, tangy feta cheese, and a zesty lemon dressing creates a dish that is both nutritious and delicious. Whether served warm or cold, it’s a fantastic option for meal prep, potlucks, or a quick weeknight dinner.

Ingredients

• 5 cups water
• 2 cups uncooked orzo (rice-shaped pasta)
• 5 cups fresh spinach, coarsely chopped
• 2-3 tablespoons pine nuts
• 1 cup crumbled feta cheese (about 4 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Orzo: Bring 5 cups of water to a boil in a medium saucepan. Add the orzo and cook for about 10 minutes, or until tender. Drain and rinse with cold water.
2. Prepare the Ingredients: In a large bowl, combine the cooked orzo, chopped spinach, and crumbled feta cheese.
3. Make the Dressing: In a small bowl, whisk together the olive oil, grated lemon zest, lemon juice, and salt.
4. Combine: Drizzle the dressing over the orzo mixture and toss well to coat.
5. Add Pine Nuts: Sprinkle the toasted pine nuts over the dish and mix gently.
6. Serve: Enjoy immediately or chill in the fridge before serving.

Servings and Timing

• Servings: 8 (1 cup per serving)
• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Total time: 20 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or chickpeas for added protein.
• Make it Creamier: Stir in a dollop of Greek yogurt for a richer texture.
• More Vegetables: Add cherry tomatoes, cucumbers, or roasted red peppers for extra color and flavor.
• Nut-Free Option: Omit the pine nuts or replace them with sunflower seeds.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish is best enjoyed fresh and is not recommended for freezing.
• Reheating: Serve cold as a pasta salad or reheat in the microwave for 30-60 seconds.

FAQs

1. Can I make this dish ahead of time?

Yes, this orzo salad can be made a day in advance and stored in the fridge. The flavors develop even more over time.

2. Can I use a different type of pasta?

Absolutely! While orzo works best, you can substitute it with couscous, quinoa, or small pasta shapes.

3. How do I toast pine nuts?

Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown.

4. Can I use frozen spinach?

Yes, but be sure to thaw and drain it thoroughly before adding it to the salad.

5. Is this dish gluten-free?

No, but you can use gluten-free orzo or substitute with a grain like quinoa.

6. What can I serve this with?

This dish pairs well with grilled meats, seafood, or a simple Greek salad.

7. How can I make this dish vegan?

Omit the feta cheese or replace it with a plant-based alternative.

8. Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

9. How do I keep the orzo from sticking together?

Rinsing the orzo under cold water after cooking helps prevent clumping.

10. Can I add a dressing instead of just olive oil and lemon?

Yes, a light vinaigrette with balsamic or red wine vinegar would also work well.

Conclusion

Orzo with Spinach and Feta is a quick, easy, and flavorful dish perfect for any occasion. With fresh ingredients and a bright lemon dressing, it’s a versatile recipe that can be enjoyed as a side dish or a light meal. Whether you’re meal prepping for the week or making a last-minute dinner, this dish will become a staple in your kitchen. Enjoy it warm or cold for a refreshing Mediterranean-inspired meal!

Orzo with Spinach and Feta Recipe

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Category: Side Dish
• Method: Pasta Dish
• Cuisine: Mediterranean Cuisine
• Diet: Gluten Free

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Description

This Orzo with Spinach and Feta is a quick and delicious Mediterranean-inspired dish that can be served warm or cold. Made with tender orzo pasta, fresh spinach, crumbled feta, and zesty lemon dressing, it’s perfect as a side dish or light meal. Great for meal prep, potlucks, or quick dinners, this refreshing and healthy dish will become a new favorite!

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Ingredients

• 5 cups water
• 2 cups uncooked orzo (rice-shaped pasta)
• 5 cups fresh spinach, coarsely chopped
• 2–3 tablespoons pine nuts, toasted
• 1 cup crumbled feta cheese (about 4 ounces)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt

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Instructions

1. Cook the Orzo:

   • Bring 5 cups of water to a boil in a medium saucepan.
   • Add the orzo and cook for about 10 minutes, or until tender.
   • Drain and rinse with cold water to prevent sticking.

2. Prepare the Ingredients:

   • In a large bowl, combine cooked orzo, chopped spinach, and crumbled feta cheese.

3. Make the Dressing:

   • In a small bowl, whisk together olive oil, grated lemon zest, lemon juice, and salt.

4. Combine Everything:

   • Drizzle the dressing over the orzo mixture and toss well to coat.

5. Add Pine Nuts & Serve:

   • Sprinkle the toasted pine nuts over the dish and mix gently.
   • Enjoy immediately or chill in the fridge before serving.

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Notes

• Serving Suggestion: This dish makes a great side dish but can also be a light main course when paired with protein.
• Extra Zing: Add a pinch of red pepper flakes or fresh herbs like parsley or basil.
• Meal Prep Friendly: Makes a fantastic make-ahead meal for busy weeks.