One-Pan Orzo With Spinach and Feta Recipe • 5★

Updated August 11, 2025

Chris Simpson for The New York Times. Food Stylist: Simon Andrews.

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

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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 ¾ cups low-sodium chicken or vegetable stock

1 teaspoon finely grated lemon zest (from 1 lemon)

¾ cup crumbled feta (3 ounces), plus more for garnish

½ cup frozen peas, thawed (optional)

1 cup chopped fresh dill, or use parsley or cilantro

Step 1Heat 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.

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.

Step 2Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

Step 3Stir 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 orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

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 orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

Step 4Stir 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.

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.

Toast the orzo in butter until light golden brown, THEN add the liquid. It brings the complexity of this dish to a whole new level.

I am adding the spinach at the end, so it doesn't become overcooked.

Made this tonight, and it was delicious, quick comfort food. I roasted zucchini while prepping the rest to augment the veg, which added a nice juiciness too. Agree with adding the spinach at the end. Highly recommend the combo of parsley and mint instead of dill. For those wanting an vegan alternative, use EVOO instead of butter, and add navy beans for protein instead of feta. A few slivered sun-dried tomatoes would replace the zing of the feta.

One pan, but many prep bowls! This recipe is so worth it. My guests loved it. I cannot imagine it without dill, which added a crucial dimension to it. The only thing i will add next time is some lemon zest on the top before serving.

I did not chop up the spinach as I used baby spinach. This recipe came out perfectly delish....and easy clean up. Thank you Melissa.

Would this be food served at room temp, like a salad?

Source: https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta