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One-Pan Greek Orzo with Spinach and Feta

A quick 20-minute, one-pan Mediterranean skillet dinner featuring tender orzo pasta, fresh baby spinach, aromatic herbs, bright lemon, and creamy Greek feta cheese.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

  • - 2 tbsp Extra Virgin Olive Oil EVOO
  • - 4 scallions finely chopped (white and green parts separated)
  • - 2 cloves garlic minced
  • - 8 oz fresh baby spinach roughly chopped
  • - 1 cup dry orzo pasta
  • - 1 ¾ cups low-sodium vegetable or chicken broth
  • - 1 tsp fresh lemon zest
  • - 1 tsp sea salt or to taste
  • - 1 cup fresh herbs finely chopped (equal parts fresh dill and flat-leaf parsley)
  • - ¾ cup authentic Greek feta cheese crumbled (plus 2 tbsp for garnish)
  • - Optional: ½ cup thawed sweet peas
  • - Optional: ½ tsp crushed red chili flakes for garnish

Method
 

Sauté Aromatics:
  1. Heat extra virgin olive oil in a large cast-iron skillet or heavy pan over medium heat. Add the white and light green parts of the chopped scallions along with the minced garlic; sauté for 2–3 minutes until fragrant.
Wilt Spinach:
  1. Add chopped baby spinach and sea salt to the skillet. Cook for 1–2 minutes, stirring frequently until spinach is just wilted.
Toast & Simmer:
  1. Stir in dry orzo pasta to coat evenly with oil, then pour in vegetable broth and lemon zest. Bring to a gentle simmer, lower heat to medium-low, cover with a lid, and cook for 10–12 minutes until orzo is tender and most liquid is absorbed (stir once or twice).
Fold & Melt:
  1. Remove skillet from heat. Stir in crumbled feta cheese, chopped fresh dill, flat-leaf parsley, and optional sweet peas. Cover with lid for 1 minute off-heat to allow feta to soften into a silky sauce.
Garnish & Serve:
  1. Top with reserved green scallions, extra crumbled feta, and crushed red chili flakes. Serve warm straight from the skillet.

Notes

- Always use block feta packed in brine for optimal melting quality.
- If reheating leftovers, add 1-2 tablespoons of warm broth or water to restore sauce silkiness.