For a speedy midweek meal that evokes the flavours of Greece, try this spanakopita orzo recipe from cook Georgina Hayden. It's creamy and oozy, like a good risotto, and packed with spring greens.
To make it, gently cook a bunch of sliced spring onions and two sliced garlic cloves in butter and olive oil for five minutes. Add 220g of chopped baby spinach, cover, and cook until wilted. Then pour in 1.1 litres of vegetable stock, bring to the boil, and stir in 350g of orzo. Season generously, cover, and simmer for 12 minutes, stirring occasionally. Add extra hot water if needed to keep it creamy.
Once the orzo is tender, stir in the juice of one lemon, 30g of finely grated pecorino, and half of a mixture of chopped fresh dill and mint. Serve topped with the remaining herbs, crumbled feta, and a drizzle of extra-virgin olive oil.
