Spinach Orzo Salad

Our Spinach Orzo Salad is a blend of Mediterranean flavors inspired by spanakopita. Combining feta, spinach, and dill with orzo pasta creates a comforting and irresistible dish. Despite its rice-like appearance, orzo is actually a wheat-based pasta that cooks quickly and offers a silky texture. This recipe is a delightful twist on traditional pasta dishes, suited to a quick and flavorful meal.

What stands out

The combination of spinach and feta is one of our favorites, and we love it in spanakopita, which is what inspired us to make this dish. This recipe is suited to busy weeknights because you can throw it together quickly with a few pantry staples. Whether served as a comforting side dish or a satisfying main course, this recipe is sure to become a favorite in your recipe rotation, offering a and healthy meal that’s both satisfying and enjoyable for the whole family.

How to Prepare Spinach Orzo Salad

Cook orzo in salted water until al dente. Use very salty water to flavor the orzo. Add orzo to boiling salted water.

Warm oil in a pan over medium heat. Cook onions for 2-3 minutes, then add garlic and cook until softened.

Add frozen chopped spinach to the pan and cook until thawed and the pan is dry.

Drain cooked orzo, add it to the pan, and then stir.

Crumble in the feta and dill. Stir until feta is warmed through. Serve the Spinach Orzo Salad and enjoy!

Kitchen tip

Feel free to use any pastina shape or even rice of choice. If you are gluten-free you can use a gluten-free pasta or rice.

Swaps

Feel free to mix and match these variations to create your own version of Spinach Orzo Salad! Remember that changing ingredients may require adjustments in quantities, cooking times, and seasoning to achieve the desired taste and texture.

1. Instead of spinach, you can use other leafy greens like kale, Swiss chard, or arugula.
2. Add more vegetables such as diced tomatoes roasted red peppers, or sun-dried tomatoes.
3. Replace dill with other fresh herbs such as parsley, basil, cilantro, or mint.
4. Substitute orzo with other grains such as couscous, quinoa, rice, or farro.
5. Sprinkle some red pepper flakes on top of the Spinach Orzo Salad for a touch of heat.

Serve it with

• Grilled chicken, lamb chops, or roasted salmon
• Roasted vegetables such as asparagus, eggplant, or zucchini
• Crusty bread like our No Knead Peasant Bread or garlic breadsticks to soak up any extra sauce

Questions

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of feta should we use for the Spinach Orzo Salad?

Be sure to purchase a block of feta in brine. Please do not use crumbled feta, as the taste and quality is never as good.

What could we use instead of feta?

If you don’t like feta, finely grated Parmigiano Reggiano would be lovely.

what can we have with the orzo?

This Spinach Orzo Salad makes for a warm side and can accompany any protein of choice, such as grilled chicken, shrimp, or anything you enjoy!

Ingredients

Makes 2 servings

• salt, to taste
• 1 cup orzo, (8 ounces/190 grams)
• 2 tablespoons olive oil
• 2 small onions, finely diced
• 4 cloves garlic, minced
• 1 cup spinach, chopped and frozen (100 grams)
• 100 grams feta, (about 3/4 cup) measure with your heart
• ¼ cup dill, finely chopped + fresh

Equipment

• Large Pot
• Redmond Real Salt
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Cutting Board

Method

1. Cook the orzo in salted water until al dente. Note: the water should be as salty as the sea as it's your only chance to flavor the orzo. Salt the water after it comes to a boil, stir, and add in the orzo.
2. In the meantime, warm the oil in a pan over medium heat. Add the onions and cook, stirring occasionally, 2 to 3 minutes. Add in the garlic and continue to cook until softened, about another 2 minutes.
3. Add the frozen chopped spinach to the pan and cook until fully thawed. The pan should be dry when you slide a wooden spoon through the mixture.
4. Drain the cooked orzo from the water and add it into the pan. Stir.
5. Crumble in the feta and dill. Stir until the feta has warmed through, serve, and enjoy!