This creamy one-pan orzo is inspired by the flavours of spanakopita – that classic Greek spinach and feta pie – but made easier, quicker, and with fewer dishes. It’s warm, comforting, and packed with fresh herbs and greens for a nourishing dinner that feels both indulgent and wholesome.
The orzo simmers directly in stock, soaking up all the flavour, while the onion and garlic create a soft base. Just before serving, you stir through spinach, rocket and dill, then finish with crumbled feta, lemon zest, and a squeeze of juice to lift everything. The result is a creamy, herby dish that’s bright and satisfying in every bite.
I love this recipe because it’s all done in one pan, loaded with greens, and doesn’t require any oven time. It’s the kind of dinner you can throw together on a weeknight but still feel like you’re eating something special.
This one-pan orzo version was inspired by a recipe I saw from @mob and @jodienixon_, it was love at first sight and had to give it a go! Greek-inspired, full of flavour, and done in under 25 minutes – Buonissimo and Efcharistó!
What Is Spanakopita And Why This Is Inspired By It
Spanakopita is a traditional Greek savoury pie made with layers of crisp filo pastry, filled with spinach, feta cheese, herbs, and olive oil. It’s rich, herby, and full of flavour. This one-pan orzo version is inspired by those same comforting flavours – you still get the creamy feta, the freshness of dill and greens, and a lovely lemony finish – just without the pastry and with a quicker, easier method. It’s a fresh take on a classic that delivers all the goodness in a fraction of the time.
Tips
- Stir Frequently: Orzo can stick to the bottom of the pan – keep it moving to avoid clumps and burning.
- Use Just Enough Stock: Add 500ml to start and top up with another splash if needed. The orzo should absorb most of it and become creamy.
- Add Greens Last: Stir the spinach and rocket in right at the end to keep their colour and freshness.
- Don’t Overcook the Orzo: You want it al dente – soft with a little bite.
- Toast the Pine Nuts: Lightly toasting them in a dry pan adds a rich, nutty flavour that takes the dish to the next level.
Swaps
Orzo: You can use pearl barley, small pasta shapes like macaroni, or even rice – just adjust cooking time and liquid accordingly.
Feta: Try soft goat’s cheese or grated pecorino for a different twist.
Spinach: Kale or chard work too, just chop finely and cook a little longer.
Rocket: Watercress or finely chopped parsley give a similar peppery freshness.
Dill: Mint or parsley make a lovely alternative if you don’t have dill.
Stock cube: Use vegetable stock paste or homemade stock for extra depth of flavour.
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat gently with a splash of water or stock to loosen the orzo.
Freezer: Not recommended. The texture of orzo becomes mushy after freezing, so it’s best enjoyed fresh or refrigerated.
More Greek Inspired Recipes
Spanakopita Orzo
Ingredients
- 200 g orzo
- 50 g feta
- 1 yellow onion
- 2 garlic cloves
- Spinach big handful
- Rocket handful,
- 2 tbsp dill chopped finely
- 1 stock cube in 500-600ml hot water
- Lemon zest and a squeeze of juice
- Pinenuts
Instructions
- In pan add oil and cook the onion and garlic am until am they are soft.
- Add orzo and stock, cook with lid on until the orzo is al dente. Make sure you keep an eye as you’ll want to stir regularly so the orzo doesn’t stick to the pan.
- When it is almost ready add the chopped green vegetables and herbs and mix.
- Cook a further 1-2 minutes or until the orzo is perfectly cooked.
- Just before serving add the crumbled feta, zest of lemon and a squeeze of lemon juice