Best Spinach Feta Orzo Recipes

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ONE-PAN ORZO WITH SPINACH AND FETA



One-Pan Orzo With Spinach and Feta image

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 ounces baby spinach leaves (8 cups), coarsely chopped
1 teaspoon kosher salt
1 3/4 cups low-sodium chicken or vegetable stock
1 cup orzo
1 teaspoon finely grated lemon zest (from 1 lemon)
3/4 cup crumbled feta (3 ounces), plus more for garnish
1/2 cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Steps:

  • Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
  • Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  • Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
  • Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

GREEK SHRIMP WITH SPINACH, FETA AND ORZO



GREEK SHRIMP WITH SPINACH, FETA AND ORZO image

Categories     Shellfish

Yield 4-5 servings

Number Of Ingredients 14

1/4 teaspoon salt, plus more for the pasta cooking water
8 ounces orzo or dried stelline pasta
3 tablespoons extra-virgin olive oil
2 cups lightly packed baby spinach (may substitute stemmed, shredded chard leaves)
3 tablespoons grated Parmigiano-Reggiano cheese
3 ounces feta cheese
2 medium cloves garlic
1 pound extra-large (21-25 count) peeled and deveined shrimp, preferably American wild caught (defrosted if frozen)
14 ounces canned whole tomatoes, preferably San Marzano (not including canned juices)
1/4 cup dry white wine
1 teaspoon dried oregano, preferably Greek
1/4 teaspoon crushed red pepper flakes
leaves from 6 to 8 stems flat-leaf parsley
1/4 teaspoon freshly ground black pepper, or more to taste

Steps:

  • Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta; cook according to the package directions. Drain and return to the pot Meanwhile, preheat the oven to 400 degrees. Use a teaspoon of the oil to brush the inside of a medium baking sish (glass or ceramic) Coarsely chop the spinach. Stir in 1 tablespoon of the oil into the pot with the pasta, then add the spinach and the Parmigiano-Reggiano cheese. Crumble in half the feta. Transfer the pasta mixture to the bottom of the prepared baking dish; cover with aluminum foil to keep warm. Cut the garlic into very thin slices. Heat a tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook for about a minute, stirring, only until they start to turn opaque; the shrimp will finish cooking in the oven. Nestle the shrimp into the cooked orzo. Coarsely chop the tomatoes, reserving their resulting juices. Heat the remaining oil in the same skillet used to cook the shrimp, over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomatoes and their juices, the wine, oregano and crushed red pepper flakes. Cook for about 5 minutes, stirring occasionally to form a slightly thickened sauce. Coarsely chop the parsley, then stir it into the sauce. Remove from the heat. Taste, and season with salt and pepper as needed. Spoon the sauce over the shrimp and orzo. Transfer to the oven; bake for about 10 minutes, until the shrimp are cooked through. Sprinkle with the remaining feta. Serve hot.

SPINACH WITH ORZO AND FETA



Spinach with Orzo and Feta image

The classic combination of spinach and feta cheese pair well with orzo (rice-shaped pasta).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7

1/2 pound orzo
1 pound chopped trimmed spinach
1/2 cup chopped fresh mint
1/2 cup crumbled feta cheese
1 to 2 tablespoons fresh lemon juice
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain.
  • In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil. Season with coarse salt and ground pepper.

ORZO SALAD WITH SPINACH AND FETA



Orzo Salad With Spinach and Feta image

Make and share this Orzo Salad With Spinach and Feta recipe from Food.com.

Provided by Columbus Foodie

Categories     Cheese

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup balsamic vinegar
2 fresh garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
1 lb orzo pasta, cooked until al dente and cooled
15 kalamata olives, pitted and sliced
1/2 cup red onion, diced
1/2 cup celery, diced
2 stalks green onions, thinly sliced
8 ounces fresh spinach, roughly chopped
1/2 cup pine nuts, toasted
6 ounces feta cheese, cubed

Steps:

  • Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside.
  • In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined.
  • Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving.
  • Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick sauté pan over medium heat until golden brown. Be careful not to burn.

LEMON ORZO SALAD WITH ASPARAGUS, SPINACH, AND FETA



LEMON ORZO SALAD WITH ASPARAGUS, SPINACH, AND FETA image

Categories     Side

Number Of Ingredients 9

1 cup orzo
Salt-about 1/2 tsp. for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper, to taste

Steps:

  • 1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside. 2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down. 3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead. 4. Sprinkle feta cheese over the top of the salad. Serve warm.

LEMON ORZO SALAD WITH ASPARAGUS, SPINACH, AND TOFU FETA RECIPE - (4/5)



Lemon Orzo Salad with Asparagus, Spinach, and Tofu Feta Recipe - (4/5) image

Provided by GuidingVegan

Number Of Ingredients 9

1 cup orzo
Salt-about 1/2 tsp. for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup tofu feta cheese
Salt and pepper, to taste

Steps:

  • 1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside. 2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down. 3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead. 4. Sprinkle tofu feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

ELEGANT ORZO WITH WILTED SPINACH, FETA AND PINE NUTS



Elegant Orzo With Wilted Spinach, Feta and Pine Nuts image

This dish is so Yummy, especially if you love orzo like we do! COOKS NOTE: I like to use more garlic, and spinach, but I will leave that up to you. I also add roasted red peppers and even Pancetta!Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.

Provided by kiwidutch

Categories     Potluck

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (16 ounce) package uncooked orzo pasta
1/3 cup olive oil
2 tablespoons butter
1/2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1 cup pine nuts
1 (10 ounce) bag Baby Spinach
1/8 cup balsamic vinegar
1 (8 ounce) package crumbled feta cheese
1 fresh tomato, chopped
kosher salt
ground pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
  • Heat olive oil and butter in a large skillet over medium high heat, stirring to blend.
  • Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned.
  • Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
  • Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes.
  • Allow guests to adjust seasoning with salt and pepper, as needed. Enjoy!

SPINACH AND FETA RICE OR ORZO SALAD



SPINACH AND FETA RICE OR ORZO SALAD image

Categories     Salad     Leafy Green     Side     No-Cook

Yield 6-8 servings

Number Of Ingredients 8

1.5 cups (375 ml) uncooked long grain white rice or orzo
1 small bunch fresh spinach or 1/2 bag of prewashed spinach
1/2-3/4 of a small purple onion, finely chopped
1 cup (250 ml) crumbled feta cheese
grated zest and juice of 1 lemon
2 tbs rice vinegar
2 tbs canola or olive oil
salt & pepper

Steps:

  • Cook rice or orzo and cool in fridge until room temp or cold. Transfer to large bowl. Clean spinach - can stack a bunch of leaves, roll them up and thinly slice whole bunch. Add sliced spinach to orzo, along with onion, feta and lemon zest. Toss everything well. Squeeze lemon juice over salad and drizzle with rice vinegar, oil and salt & pepper to taste. Toss to coat well. Serve immediately or refrigerate until ready to eat.

SPINACH FETA ORZO



Spinach Feta Orzo image

This is a tasty side dish that's also healthy and low in calories. It's one of the recipes in my book, Living the Thin Life.

Provided by Elle Meyer

Categories     Lunch/Snacks

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup orzo pasta
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced garlic cloves
1/4 teaspoon crushed red pepper flakes
3 green onions, chopped
10 ounces fresh spinach leaves or 10 ounces thawed frozen chopped spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup feta cheese, crumbled

Steps:

  • Boil water in a saucepan. Add orzo and boil uncovered for about 8 or 9 minutes.
  • While the orzo is cooking, heat oil in a large skillet over high heat.
  • Reduce heat to medium. Add garlic, red pepper, and onions. Cook for 2 minutes.
  • Add spinach and cook for an additional 4 minutes.
  • Drain orzo and add to spinach mixture. Toss in lemon juice, salt, and feta cheese. Stir well.

Nutrition Facts : Calories 233.6, Fat 9.8, SaturatedFat 3.6, Cholesterol 16.7, Sodium 560, Carbohydrate 28.3, Fiber 2.9, Sugar 2.3, Protein 9.1

LEMON ORZO SALAD WITH ASPAGUS, SPINACH AND FETA



LEMON ORZO SALAD WITH ASPAGUS, SPINACH AND FETA image

Categories     Leafy Green

Number Of Ingredients 9

1 cup orzo
1/2 t salt for boiling water
2 cloves garlic finely chopped
1 t olive oil
8 asparagus spears cut in 1 in pieces
1 cup packed fresh spinach
Juice of one large lemon
1/3 cup feta cheese
Salt and pepper to taste

Steps:

  • In a medium saucepan bring 4 cups of water to a boil. Add the salt. Stir in the orzo. Cook until tender, about 10 minutes. Set aside to drain. In a small saucepan sauté the garlic in olive oil. Add in aspagus pieces. Sauté 3-4 min. Stir in spinach. Cook until asparagus is tender and spinach shrinks down Put orzo in a medium bowl and add in vegetables. Squeeze in fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste add more lemon juice if desired Sprinkle feta over top of salad. Serve warm. Also good cold.

LEMON ORZO SALAD WITH ASPARAGUS, SPINACH AND FETA | VANILLA AND BEAN



Lemon Orzo Salad with Asparagus, Spinach and Feta | Vanilla And Bean image

Packed with asparagus, spinach, toasted almonds and feta, Lemon Orzo Salad is easy to make! Finished with a lemony dressing, it's make ahead easy.

Provided by @MakeItYours

Number Of Ingredients 17

1 Tbs Extra Virgin Olive Oil
1 C (185g) Orzo Pasta
1 3/4 C (410g) Vegetable Broth
1 lb (430g) Asparagus (ends snapped, cut into bit size pieces)
1/2 C (70g) Almonds (blanched or whole)
1 1/2 C (215g) Yellow Bell Pepper (medium dice)
3 C (105g) Spinach (packed, then chopped)
3/4 C (110g) Kalamata Olives (quartered)
1/2 C (85g) Feta (crumbled)
1/3 C (12g) Chives (chopped fine, or use 3 green onions, chopped)
Fist-Full of Fresh Herbs such as Parsley and/or Basil (curly or flat leaf, chopped fine)
1/4 tsp Fine Sea Salt (more to taste)
Fresh Ground Pepper (to taste)
3 Tbs Extra Virgin Olive Oil
4 Tbs Fresh Lemon Juice (from about 2 lemons (add up to another teaspoon for even more lemony goodness!))
1 tsp Lemon Zest (about one lemon)
2 tsp Fresh Garlic (microplained or finely chopped, from about 2 medium cloves)

Steps:

  • HowToSection For the Salad: Array
  • HowToSection Make the Dressing: Array
  • HowToSection To Assemble the Salad: Array

SPINACH AND FETA ORZO SALAD



SPINACH AND FETA ORZO SALAD image

Categories     Salad     Pasta     Vegetable     Side     No-Cook     Fourth of July     Vegetarian     Grill/Barbecue     Drink

Yield 6

Number Of Ingredients 12

1 box of orzo
1 large (9oz) bag of spinach
½ feta cheese
½ red onion, finely chopped
black olives, pitted and sliced
1 package of cherry tomatoes
1 lemon - juiced and with zest
½ bunch of fresh basil, chopped
¼ white ground pepper
1/4 cup olive oil
½ cup balsamic vinegar
(optional - can add sundried tomatoes or marinated artichoke hearts)

Steps:

  • Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

ORZO WITH SPINACH, FETA AND OLIVES



Orzo With Spinach, Feta and Olives image

Make and share this Orzo With Spinach, Feta and Olives recipe from Food.com.

Provided by Eat Your Vegetables

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces orzo pasta
1 lb spinach leaves, coarsely chopped
1/2 cup red onion, chopped
1/2 cup feta cheese, crumbled
10 kalamata olives, pitted & chopped
1/2 cup pine nuts, toasted
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
fresh ground black pepper
1 pinch cayenne (optional)

Steps:

  • Cook orzo according to package direction. Add spinach for last minute of cooking. Drain and rinse with cold water to stop cooking.
  • Place red onion, feta, olives, and pine nuts in a mixing bowl, add orzo and spinach.
  • In a small bowl, whisk together the olive oil, vinegar, salt, pepper and cayenne, if using. Pour over orzo mixture and toss to combine. Taste and adjust seasoning. Serve at room temperature.

Nutrition Facts : Calories 646.8, Fat 31.9, SaturatedFat 6, Cholesterol 16.7, Sodium 691, Carbohydrate 73.7, Fiber 6.5, Sugar 4.2, Protein 19.6

SPINACH FETA ORZO



Spinach Feta Orzo image

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.

Provided by Geema

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Cook the orzo according to package directions.
  • Drain.
  • 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.

ORZO WITH SHRIMP, SPINACH, TOMATOES, OLIVES AND FETA



Orzo with Shrimp, Spinach, Tomatoes, Olives and Feta image

I had some heirloom cherry tomatoes and shrimp that I needed to use so looked around to see what else I had on hand. This is what I came up with. I hope you enjoy it as much as we did.

Provided by Tracey Adams

Categories     Salads

Number Of Ingredients 10

1 lb whole wheat orzo
1 lb large shrimp, peeled and deveined.
1 tsp hot smoked spanish paprika, (do not use hungarian).
1/2 tsp salt, or to taste
3 Tbsp fresh lemon juice and the zest from 1 lemon.
1/4 c extra-virgin olive oil, plus extra for sautéing the shrimp.
8 kalamata (greek) olives, quartered
1 c baby spinach, chopped
8 oz cherry tomatoes, sliced in half
6 oz greek feta, crumbled

Steps:

  • 1. Shrimp: Mix the 1 tsp. Spanish hot smoked paprika and the 1/2 tsp. salt in a small bowl. Pat the shrimp dry and put them into a small bowl. With your fingers, evenly distribute the spice mixture onto the shrimp. Heat a small amount of olive oil in a skillet over medium-high heat. Pour in the shrimp and saute until pink and cooked through. Remove from the pan and set aside.
  • 2. Bring a large pot of water to boiling: Add 2 tbsp. salt and the Orzo and cook until just al dent, 8-10 minutes.
  • 3. Meanwhile: Zest the lemon and measure about 3 tbsp. of juice into a large bowl. Whisk in the 1/4 cup of olive oil and salt and freshly ground pepper to taste.
  • 4. When the orzo is done: Drain it into a fine mesh colander, shake out the excess water and dump it into the bowl with the dressing. Mix very thoroughly and add chopped spinach mixing well until spinach begins to wilt. Let cool.
  • 5. When cool: mix in shrimp with accumulated juices, kalamata olives, cherry tomatoes and feta. Adjust seasoning with salt and freshly ground pepper and serve. Can be refrigerated and served later.

SPINACH WITH ORZO AND FETA



Spinach with Orzo and Feta image

Categories     Feta     Spinach     Orzo

Yield Serves 4

Number Of Ingredients 7

Coarse salt and fresh ground pepper
1/2 pound orzo
1 pound spinach, trimmed and chopped
1/2 cup chopped fresh mint
1/2 cup crumbled feta cheese
1 to 2 tablespoons fresh lemon juice
1 tablespoon olive oil

Steps:

  • In a large pot of boiling salted water, cook the orzo according to the package instructions. Stir in the spinach until wilted. Drain.
  • In a large bowl, toss the hot spinach and orzo with the remaining ingredients. Season with salt and pepper.

LEMON ORZO WITH BABY SPINACH AND FETA



Lemon Orzo With Baby Spinach and Feta image

I got this recipe off a cooking show. It may sound like alot of onions to put in there but the carmalized onions make all the difference. I only use half as much lemon zest aswell. Tastes even better the next day.

Provided by Chef Becca C.

Categories     Cheese

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 12

2 cups dried orzo pasta (500 mL)
3 tablespoons vegetable oil (50 mL)
3 onions, sliced (med.-large in size)
6 garlic cloves, minced
2 cups sliced green onions (500 mL)
2 cups feta cheese, cubed (500 mL)
2 cups Baby Spinach (500 mL)
1/2 cup olive oil (125 mL)
4 lemons, zest of
1 lemon, juice of
1/2 teaspoon salt (2 mL)
1/4 teaspoon pepper (1mL)

Steps:

  • Cook orzo according to package directions. Drain and rinse under cold water to stop the cooking. Toss with 1 tablespoon olive oil. Reserve.
  • Heat a large heavy bottomed, wide-surfaced sauté pan, until very hot.
  • Reduce heat to medium-high. Add vegetable oil and sliced onions. Cook onions on high for about 10 minutes, adding up to 1 tablespoon more oil if pan becomes dry. Reduce heat to medium-low, add garlic and continue to cook for another 20 minutes until golden.
  • In a large bowl, combine reserved orzo with green onions, feta cheese, baby spinach, mint, olive oil, lemon zest and lemon juice. Toss to mix. Add caramelized onion and garlic mixture.
  • Season with salt and pepper.
  • Can be made 2 days in advance. Keep refrigerated until serving.

Nutrition Facts : Calories 601.7, Fat 36.5, SaturatedFat 11, Cholesterol 44.5, Sodium 770.5, Carbohydrate 54, Fiber 3.8, Sugar 6.4, Protein 16

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