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
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 15 min
Cook 25 min
Serves 4
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
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.
