Directions
- 1Heat a 10-inch skillet over medium.
- 2Melt butter for 30 seconds to 1 minute.
- 3Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- 4Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt.
- 5Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- 6Stir in stock and bring to a simmer.
- 7Stir in orzo, lemon zest and remaining ½ teaspoon salt.
- 8Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- 9Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
- 10To serve, sprinkle with more cheese and the reserved scallions.
Ingredients
- 2 tablespoons unsalted butter
- 4 large scallions, trimmed and thinly sliced
- 2 large garlic cloves, minced
- 8 ounces baby spinach leaves, coarsely chopped
- 1 teaspoon kosher salt
- 1.75 cups low-sodium chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 0.75 cup crumbled feta
- 0.5 cup frozen peas, thawed
- 1 cup chopped fresh dill
Equipment
10-inch skillet
Tips
- Add spinach in batches if it doesn’t all fit in the pan at once.
- Stir the orzo once or twice while simmering.
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