One-Pan Lemon Orzo Spinach Feta (Printable)
Bright one-pan lemon orzo with wilted spinach and creamy feta—ready in 30 minutes for easy Mediterranean weeknights.
# What You'll Need:
→ Grains
01 - 1 cup orzo pasta
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 5 oz fresh baby spinach
06 - Zest and juice of 1 large lemon
→ Liquids
07 - 2 cups vegetable broth
→ Dairy
08 - 3 oz feta cheese, crumbled
→ Herbs & Seasonings
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons fresh dill, chopped (or parsley)
# Directions:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
02 - Add the orzo pasta to the pan and toast for 1 minute, stirring continuously to coat each grain in the olive oil mixture.
03 - Pour in the vegetable broth along with the lemon zest and half of the lemon juice. Stir well to combine, bring to a gentle simmer, then reduce the heat to low.
04 - Cover the pan and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender yet still has a slight bite and most of the liquid has been absorbed.
05 - Uncover the pan and fold in the fresh baby spinach. Cook for 1 to 2 minutes, gently tossing until the leaves are wilted and vibrant green.
06 - Remove from heat and stir in the crumbled feta cheese, remaining lemon juice, crushed red pepper flakes, salt, and freshly ground black pepper. Sprinkle with chopped fresh dill or parsley. Serve immediately, garnished with additional feta or herbs if desired.
# Expert Tips:
01 -
- Everything cooks in a single pan, which means you get all the reward with barely any dishwashing afterward.
- The lemon and feta combination creates a tangy, creamy sauce that feels indulgent without being heavy.
02 -
- Under salt your broth slightly because the feta adds a surprising amount of saltiness as it melts into the finished dish.
- Stirring too aggressively once the orzo is nearly done releases excess starch and turns creamy into gummy, so go gentle at the end.
03 -
- Reserve a quarter cup of broth before adding it all to the pan so you can adjust the consistency at the end if the orzo absorbs more than expected.
- Letting the finished dish rest off the heat for two minutes before serving allows the feta to settle into the sauce rather than floating on top.