Prep 5 mins
Cook 20 mins
Orzo at first glance looks a lot like rice, but it's actually very small grains of pasta. It cooks quickly, so this recipe comes together fast; a good side dish when making a 30 minute meal.
- 1 cup orzo pasta
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 7 ounces frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons feta cheese, crumbled
- fresh ground black pepper
- 1 tablespoon fresh dill, minced
- Cook the orzo according to package directions.
- Heat the oil in a skillet over medium high heat.
- Add the onion and saute‚ for 5 minutes or until softened, but not browned.
- Add the spinach and saute for 3 more minutes.
- Toss the onion and spinach mixture with the hot orzo.
- Add the feta cheese, chopped dill and ground pepper and toss well.
- Serve immediately.
my kids just wolfed this down! we used fresh spinach and my kids begged me to add some mushrooms and garlic, the combo was just wonderful and although we had this as a side dish we all agreed we could easily make a meal out of it. i did double the recipe for the 6 of us.
This was delicious. I love anything with feta!!! I used fresh spinach because that is what I had and I probably should have used more, I always underestimate how much it shrinks. I also did not have any green onions so I very thinly sliced a small yellow onion I had on hand and sauteed until golden brown. I'm excited to try it as written but it was still delicious.
This was SO good! The combo of spinach, feta and dill, mixed with the orzo made a nice, refreshing taste to this side dish. I substituted a bunch of fresh, farmer's market spinach for the frozen called for and I added a healthy pinch of salt to the water while cooking the orzo, otherwise did the recipe as written. This satisfied the pasta/spinach and feta lovers in my family. Thanks Geema!