For many, spring truly begins with the first May bank holiday, when days grow longer, flowers bloom, and fresh greens appear on shelves. This spanakopita orzo recipe by Georgina Hayden celebrates all things light, bright, and seasonal. It is a perfect weeknight dinner that instantly transports you to Greece.
Spanakopita Orzo
This dish should be oozy, similar to a good risotto. If the orzo absorbs all the stock, add a little more hot water to achieve that requisite creamy finish.
Ingredients
- 25g butter
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 1 bunch spring onions, trimmed and sliced
- 2 garlic cloves, peeled and finely sliced
- 220g baby leaf spinach, chopped
- 1.1 litres vegetable stock
- 350g orzo
- Sea salt and black pepper
- Juice of 1 lemon
- 30g pecorino, finely grated
- 10g fresh dill and/or mint, leaves picked and finely chopped
- 150g feta, crumbled
Method
- Place a large saucepan or casserole on a medium-low heat. Add the butter, olive oil, spring onions, and garlic. Cook for five minutes until everything softens and turns sticky.
- Stir in the spinach, cover, and cook for a few minutes until wilted.
- Add the stock and bring to a boil. Stir in the orzo, season generously, and bring back to a boil. Cover again, reduce the heat to a simmer, and cook slowly for 12 minutes, stirring occasionally. Add extra hot water if needed.
- When the orzo is tender and oozy, stir in the lemon juice and grated pecorino, followed by half the chopped herbs.
- Plate up and finish with the remaining herbs, crumbled feta, and a drizzle of extra-virgin olive oil.
Enjoy this quick and easy taste of Greece that brings spring flavours to your table.
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