A Springtime Taste of Greece
For me, it isn’t really spring until the first May bank holiday; the days are longer, the flowers are out, and an abundance of green graces our shelves. This spanakopita orzo is a celebration of all things light, bright and spring. It’s a great weeknight dinner that will instantly transport you to Greece.
Spanakopita Orzo Recipe
This dish should be oozy, like a good risotto, so if your orzo absorbs all the stock, add a little more hot water to give it that requisite creamy finish.
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 4
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
- Put a large saucepan or casserole on a medium-low heat and add the butter, olive oil, spring onions and garlic. Cook for five minutes, until everything is starting to soften and turn sticky, then stir in the spinach, cover and cook for a few minutes, until wilted.
- Add the stock, bring to a boil, then stir in the orzo, season generously, and bring back to a boil. Cover again, turn down the heat to a simmer and leave to cook slowly, stirring occasionally, for 12 minutes; add extra hot water, if need be.
- When the orzo is tender and oozy, stir in the lemon juice and grated pecorino, followed by half the chopped herbs. Plate up, then finish with the remaining chopped herbs, the crumbled feta and a drizzle of extra-virgin olive oil.
