Umami Recipes
Umami Recipes

NYT Classics

One-Pan Orzo With Spinach and Feta

4 servings


30 minutes

total time


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


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.


Serving Size




Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat

4 g

Trans Fat

0 g




557 mg

Total Carbohydrate

31 g

Dietary Fiber

3 g

Total Sugars

5 g


12 g

4 servings


30 minutes

total time
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