Orzo with Spinach and Feta

Main Courses, Meatless, Originals, Sides / Monday, April 6th, 2009


[ad name=”break”]When the Day of Reckoning comes, I will have to answer for how many bags of spinach I’ve forgotten and left to rot in the far corners of the crisper. And when Saint Peter asks me, “How do you answer to disrespecting one of the Sacred Superfoods?,” you’re going to see me pull up this recipe and peer over my sunglasses. And then you’ll hear The Who (“Yeeeaaahhhhhhh!!”), just like on “CSI: Miami.” Because I’ve finally found a recipe that makes me want to eat spinach – Orzo with Spinach and Feta – and I’m here to testify.

Really, you could wing this one. Boil your orzo (rice-shaped pasta), but during that last minute of cook time, add the spinach and let it wilt. Then drain all of it, and rake the orzo and spinach into a large bowl. Add a big handful of feta, a squeeze of lemon juice, a tablespoon of olive oil and a little salt and pepper. Toss the ingredients together, and give them a taste. I usually add a little extra feta, because I love the way its tanginess cancels out some of the spinach’s bitterness. It’s the Edith to spinach’s Archie Bunker.

Feel free to take this recipe to the next level, depending on what’s in the fridge. It’s delicious with diced red onion, pine nuts, basil, chopped tomatoes, mint or Kalamata olives. Usually, I make it as a side dish for dinner one night (especially for chicken) and then scarf down a small bowl for the next day’s lunch. So, yes, now I eats me spinach, and all must be forgiven. Yeeeaaahhhhhhhh!

Orzo with Spinach and Feta

From Rebecca Crump (EzraPoundCake.com)

Serves 4

  • 1/2 pound orzo
  • 1 pound spinach, trimmed and chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper
  • Optional additions: pine nuts, basil, mint, red onion, black olives

1. Cook the orzo according to directions on package.

2. During the last minute of cooking time, stir in the spinach. Once the spinach wilts, drain the orzo and spinach, and place them in a large bowl.

3. Add feta, lemon juice and olive oil. Toss. Season with salt and pepper.

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11 thoughts on “Orzo with Spinach and Feta

  1. Oh yum, that sounds so good! Thanks for sharing. I'm guilty of letting things rot in my crisper and of watching lots of CSI Miami :)

  2. My husband has to work late tonight and now I know what I'll be making for dinner. I'm pretty sure I have it all in my fridge. I do the same thing with spinach. I KNOW there is some of that that need to be eaten. Thanks! :)

  3. Oh yes, I buy a lot of spinach because I use it a lot, but there are always left over and when it's done, it's DONE. This is a perfect use for it. Easy and all ingredients always on hand. Why didn't I think of this??!!

  4. This is so happening here soon…this would be such a great summer dish, too…oh, I am stealing this one right NOW! Thanks.

  5. All I have to say is YUM! I love wilted spinach. I've been adding it to everything lately–even my regular ole soups. I cannot wait to add it to orzo and add a bit of tang with the feta. How utterly delicious! What a great idea. So glad you've found a foolproof recipe for your spinach!

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