One-pan meals have always been my secret weapon for busy weeknights, especially when I’m craving something comforting without the fuss. That’s why I’m so excited to share my One Pan Orzo with Spinach and Feta recipe with you.
This dish is not only incredibly quick and easy to make, ready in under 30 minutes, but it’s also packed with fresh, vibrant flavors that will brighten up any meal. I know you’ll love this easy One Pan Orzo with Spinach and Feta!
Table of Contents
Simple One Pan Orzo with Spinach and Feta
Ingredients
Equipment
Method
- 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.
- Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 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 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.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This One Pan Orzo with Spinach and Feta
- Minimal cleanup with just one pan
- Packed with fresh, vibrant flavors
- Ready in under 30 minutes
- Customizable with your favorite vegetables and proteins
Ingredients
- 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
Let’s dive a bit deeper into each key ingredient to ensure you get the best possible results for this One Pan Orzo!
Unsalted Butter: I always prefer using unsalted butter in my recipes, as it gives me complete control over the saltiness of the dish. You can find unsalted butter in the dairy section of most grocery stores.
Scallions: Look for scallions that are firm, crisp, and bright green. They should have a fresh, oniony aroma. I get mine from the local farmer’s market when in season!
Garlic: Opt for garlic cloves that are firm to the touch, with no soft spots or sprouts. Fresh garlic adds a pungent, aromatic flavor that is essential to this dish.
Baby Spinach: Choose spinach leaves that are vibrant green, tender, and free from any signs of wilting or discoloration. Spinach is packed with vitamins and minerals, making it a nutritious addition to this recipe. Spinach is an extremely nutrient-rich vegetable packed with high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium.
Kosher Salt: I prefer kosher salt because of its coarse texture and pure flavor. It’s readily available in most supermarkets.
Low-Sodium Chicken or Vegetable Stock: Using low-sodium stock allows you to control the salt level in the orzo. You can find it in the soup aisle of your grocery store.
Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully. It’s available in most pasta aisles. If you’re looking for other easy and delicious options, check out our section on main dishes.
Lemon Zest: The zest of one lemon adds a bright, citrusy note to the dish. Make sure to use a fine grater to avoid the bitter white pith.
Feta: I recommend using a good-quality feta cheese for the best flavor. Look for feta that is creamy, tangy, and slightly salty. Greek feta is a great choice and can be found in the specialty cheese section of most grocery stores.
Frozen Peas (Optional): These add a touch of sweetness and color to the dish. You can find them in the frozen vegetable section.
Fresh Dill: Fresh dill adds a delicate, herbaceous flavor. Look for dill that is bright green and fragrant. If you’re not a fan of dill, parsley or cilantro make excellent substitutes.
How to Make One Pan Orzo with Spinach and Feta
- 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.
- Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 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 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.
Secrets for Success: Tips for Perfect One Pan Orzo
- Pan Size Matters: Using the correct pan size is crucial for even cooking. A 10-inch skillet provides enough surface area for the orzo to cook evenly and absorb the liquid properly. If the pan is too small, the orzo may be overcrowded and cook unevenly.
- Ensuring Even Cooking: To ensure even cooking, stir the orzo occasionally while it simmers. This helps prevent it from sticking to the bottom of the pan and ensures that all the orzo is cooked through.
- Adjusting Cooking Time: The cooking time may vary depending on the type of orzo you use. Some brands may require slightly more or less time to cook. Start checking for doneness around 10 minutes and adjust the cooking time accordingly. You’ll want the orzo to be tender and most of the liquid absorbed.
Variations: Customize Your Orzo
| Variation | Description |
|---|---|
| Vegan | Substitute nutritional yeast for feta; ensure vegetable stock is used. |
| Gluten-Free | Use gluten-free orzo. |
| Different Cheeses | Try goat cheese, ricotta, or parmesan instead of feta. |
| Added Vegetables | Add roasted red peppers, sun-dried tomatoes, zucchini, or mushrooms. |
| Protein | Stir in grilled chicken, shrimp, or chickpeas. |
| Spices | Add a pinch of red pepper flakes for heat, or experiment with different herbs like oregano or thyme. |
What to Serve with One Pan Orzo with Spinach and Feta
This One Pan Orzo with Spinach and Feta is incredibly versatile. It works beautifully as both a side dish and a main course.
As a side dish, I love pairing it with grilled chicken, baked salmon, or roasted vegetables. The bright, fresh flavors of the orzo complement these dishes perfectly. Looking for more recipes to complement this orzo? Why not try The Ultimate Cranberry Brie Stuffed Chicken Recipe?
To make it a main course, consider adding protein such as grilled shrimp, chickpeas, or even some leftover rotisserie chicken. This transforms the orzo into a complete and satisfying meal. For a vegetarian option, I love adding cannellini beans for extra protein and fiber.
Storage
To store leftovers, allow the orzo to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the orzo for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Reheating
The best way to reheat One Pan Orzo with Spinach and Feta is on the stovetop. Add a splash of broth or water to the pan to prevent it from drying out, and heat over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave. Cover the dish with a microwave-safe lid or plastic wrap, and heat in 30-second intervals, stirring in between, until heated through.
Frequently Asked Questions
What type of pan should I use?
For the best results, I recommend using a 10-inch skillet with a tight-fitting lid. The size of the pan is important for even cooking and proper liquid absorption.
Can I use frozen spinach?
Yes, you can use frozen spinach in this recipe. Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.
Can I make this ahead of time?
You can prepare the orzo up to a day in advance and store it in the refrigerator. When ready to serve, reheat it on the stovetop or in the microwave, adding a splash of broth or water to prevent it from drying out.
What if I don’t have shallots?
If you do not have scallions, you may use yellow or white onion instead. It is important to dice them and soften them up with the garlic to ensure the dish is flavorful.
Can I saute the spinach beforehand?
You can saute the spinach beforehand if you prefer, but it is not necessary. Adding it directly to the pan with the other ingredients saves time and effort.
Conclusion
This One Pan Orzo with Spinach and Feta is a weeknight dinner winner, offering a perfect blend of simplicity, flavor, and nutrition. Ready in under 30 minutes and requiring only one pan, it’s a dish you’ll turn to again and again. I hope you enjoy this recipe as much as I do! If you’re interested in more ideas, don’t forget to explore our breakfast & brunch recipes.
Now, I’d love to hear from you. What variations will you try? Leave a comment below and let me know how your One Pan Orzo with Spinach and Feta turns out! I can’t wait to hear what you think!
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