One-Pan Orzo With Spinach and Feta

By Melissa Clark

Updated August 11, 2025

  • An overhead image of a silver pot filled with orzo, herbs, peas, sliced scallions and hunks of feta. A large silver serving spoon is inserted into the pot.
    Chris Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
30 minutes
Rating
5(22,207)
Comments
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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.

Featured in: This One-Pan Pasta Still Feels Like Summer

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Ingredients

Yield:4 servings

  • 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 cup orzo

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 37 milligrams cholesterol; 277 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 557 milligrams sodium; 12 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

5 out of 5
22,207 user ratings
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Comments

Midwest Foodie

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.

M

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

Kate

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.

Syd

So yummy!! But not nearly filling enough on its own. I’d add beans (cannellini or garbanzo) for some protein. Would be yummy with shrimp too.

Nancy

I had no spinach but beet greens and just as good. I agree with cooking the spinach or whatever from the beginning because it does enrich the sauce. Full disclosure I added shrimp the last 4 minutes, and it was delicious besides being lovely to look at. Lovely to look at.

Zoe

Made exactly as written and turned out perfect! Served as a side.

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