Go Back
–+ servings
overhead view black bowl with Orzo with Spinach and Feta plus sundried tomatoes garnished with lemon slices
Print Recipe
5 from 1 vote

Orzo with Spinach and Feta

20 Minute creamy Orzo with spinach, feta cheese and sun dried tomatoes. Easy side dish - or add a protein for a complete meal.
Cook Time20 minutes
Course: Side Dish
Cuisine: Greek, Mediterranean
Keyword: orzo with spinach and feta, creamy orzo, 20 minute orzo, spinach orzo, orzo with feta, greek recipe
Servings: 4
Calories:

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 small shallot minced
  • salt and pepper to taste
  • 1 1/2 cups orzo pasta uncooked
  • 1/2 cup dry white wine pinot grigio or sauvignon blanc
  • 2 cups baby spinach stems trimmed and rough chopped
  • 1/2 cup sun dried tomatoes julienne cut
  • 3 cups chicken stock
  • 1/2 lemon juice and zest (or more to taste)
  • 1/2 cup ricotta cheese
  • 1 cup feta cheese from a block, cut in cubes
  • 3 tablespoons fresh dill finely chopped

Instructions

  • Add butter and olive oil to a large skillet or Dutch oven over low heat. Drop in the shallots, season with salt and pepper and cook 1-2 minutes until softened. Add minced garlic and cook 1 minute.
  • Add uncooked and cook 2-3 minutes stirring often until very lightly toasted
  • Pour in the wine and cook 1-3 minutes until almost completely reduced then add chicken stock, lemon juice and lemon zest.
  • Season lightly with salt and pepper, stir well to combine then bring to a boil.
  • Lower heat to medium-low heat then cover and and simmer 8-10 minutes stirring occasionally or until the orzo is al dente.
  • Add the chopped spinach, sun dried tomatoes and ricotta stirring 1-2 minutes letting the spinach wilt in. OPTIONAL: add 1 tablespoon of the oil from the sun dried tomatoes.
  • Fold in the cubed feta and chopped dill then taste and adjust salt and pepper and serve right away.