One Pan Lemon Orzo With Spinach Feta (Print Version)

Tender orzo simmered with fresh spinach, tangy lemon, and creamy feta in a vibrant one-pan Mediterranean-style dish.

# 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)

# How to Make It:

01 - Warm olive oil in a large, deep skillet or sauté pan over medium heat until it shimmers lightly across the surface.
02 - Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until translucent and softened.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
04 - Add the orzo to the pan and toast for 1 minute, stirring constantly to coat each grain evenly in the oil.
05 - Pour in the vegetable broth along with the lemon zest and half the lemon juice. Stir well, bring to a gentle simmer, then reduce heat to low.
06 - Cover the pan and cook for 10–12 minutes, stirring occasionally, until the orzo is tender yet still slightly firm and most of the liquid has been absorbed.
07 - Uncover the pan and fold in the fresh spinach. Cook for 1–2 minutes, gently tossing until the leaves are fully wilted.
08 - Stir in the crumbled feta, remaining lemon juice, red pepper flakes, salt, and pepper. Sprinkle with fresh dill or parsley, remove from heat, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means cleanup is almost embarrassingly easy.
  • The lemon and feta together create this creamy, tangy sauce that feels way more indulgent than it actually is.
  • It is the kind of dish that works equally well as a weeknight dinner or a potluck contribution.
02 -
  • Stirring too vigorously at the end turns the orzo gummy, so use a gentle folding motion instead.
  • If the pan looks dry before the orzo is done, add a splash of broth or water rather than oil to keep things saucy.
  • This dish thickens as it sits, so serve it right away for the best texture and loosen leftovers with a bit of broth when reheating.
03 -
  • Take the feta out of the refrigerator twenty minutes before cooking so it softens and blends more easily into the hot orzo.
  • Use a microplane to zest the lemon directly into the pan so the essential oils land right where they belong instead of on your cutting board.

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