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Orzo, feta and spinach
This five-ingredient-satisfying dish is basically a spanakopita turned into pasta. Who wouldn’t love that?
YIELDS
4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly chopped dill
- 4 cups chicken stock
- 2 cups orzo pasta
- Salt and pepper, to taste
- 1 small container bunch spinach
- 1/4 cup crumbled feta cheese (50 ml) , or to taste
Directions
- In a medium pot, heat the olive oil with dill and saute for a few seconds.
- Add the chicken stock, salt and pepper and bring to a boil. Reduce to medium heat and simmer for about six minutes or until supply is reduced by a third. Add orzo, stir and reduce to simmer. Cook for about 10 to 12 minutes stirring occasionally. If after eight minutes of cooking the liquid has been absorbed but the orzo is not yet cooked, add half a of cup water, stir and continue to cook, uncovered.
- Add washed baby spinach and immediately remove from heat. The steam will just wilt the spinach.
- Serve and sprinkle with crumbled feta and more cracked black pepper and dill, if desired. Enjoy!
