I show you why the mashup of orzo + spanakopita or spinach , feta , dill and green onions will leave you wanting more. With my simple, risotto style cooking technique of Greek orzo, in 20 minutes you'll have a dish everyone will love. We discuss the difference between Greek and Italian orzo pasta and what the ideal feta is.

FULL RECIPE BELOW :

Orzo with Creamy Feta and Spinach


This 20 minute recipe, is a mash up 2 of my favourite Greek dishes, orzo and basically a spanakopita turned into a pasta. Who wouldn’t love that?


2 Tbsp. extra virgin olive oil (25 ml) + more to drizzle
2 green onions, finely sliced
1 Tbsp. freshly chopped dill (15 ml)
4- 5 cups chicken stock (1000-1250 ml)
2 cups orzo pasta (500 ml)
salt and pepper to taste
1 small container baby organic spinach , washed
3 oz. Greek feta cheese, crumbled (75 gm ) , or to taste
grated zest of 1 lemon

In a medium pot, heat olive oil with green onions and dill and soften over medium heat for 2-3 minutes. Add the chicken stock , salt and pepper and bring to a boil.

Add orzo , stir and reduce to medium . Cook for about 12-15 minutes ( depending on brand of orzo)stirring occasionally. If after 8 minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, stir and continue to cook, uncovered. Adjust seasoning.

Add washed baby spinach and immediately remove from heat. The steam will just wilt the spinach. Serve and sprinkle with crumbled feta and more cracked black pepper and dill , grated lemon zest and drizzle of good quality olive oil.

Serves 4