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This One Pan Lemon Spinach Orzo with Feta is one of our favorite vegetarian meals to make when short on time. The orzo is cooked just right, then flavored with fresh lemon, spinach, and crumbled feta cheese. If you want to add extra protein, top it with a soft boiled egg. Garnish with plenty of fresh dill, and just like that, you have a delicious lunch or dinner in record time!
This is a great meatless main to make when friends come over for dinner. The recipe scales up easily—just make sure you have a big skillet! If you're catering to different dietary preferences, you can add different proteins on the side (soft boiled egg for vegetarians, grilled chicken for meat-eaters, etc). We recommend having everything chopped and ready to make it easy on yourself, but don't bother cooking the orzo until guests arrive. It cooks quickly, and this way, everyone can enjoy the orzo hot and fresh.
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Why you'll love this recipe
- Quick to make: The easy lemon spinach orzo comes together fast! This recipe takes only 20 to 25 minutes to make.
- One pan: The orzo is cooked directly in the skillet, so cleanup is easy. Cooking orzo in the same pan—instead of boiling it separately—allows the pasta starch to slightly thicken the sauce. This method makes for a luscious sauce, without a lot of oil.
- Satisfying lunch or dinner: This one pan orzo is delicious for lunch or dinner! If you make a double batch, leftovers keep well in the fridge.
- Customizable: Add an egg for extra protein, serve with a different protein on the side, add more the herbs...this dish is flexible so make it yours!
Ingredients (and substitutes)
- Shallot: A shallot is a great way to add onion-y flavor in a smaller quantity. Half used onions usually stink up the fridge or end up being wasted! But, in a pinch, you could substitute yellow onion instead of shallot (refer to the recipe notes for quantity).
- Baby spinach: Baby spinach is more tender than a regular bunch of spinach, so it will soften faster in the residual heat of the hot orzo. And, baby spinach is usually pre-washed, so it's very quick and convenient. That said, you could use regular chopped spinach instead.
- Lemon: This recipe calls for fresh lemon juice and zest! Always zest the lemon first, then squeeze it for the juice—it's a lot easier this way. We love using a microplane to zest lemons and other citrus.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Add a soft boiled egg for protein (optional)
Eggs are a quick source of protein, especially if you follow a vegetarian diet. One egg has 7 grams of protein. This lemon spinach orzo is delicious with a soft boiled egg, so consider adding one to help keep you full and satisfied. (If you don't eat eggs, not to worry, this orzo dish is still delicious without).
The recipe calls for a 6½ minute egg, because that's our personal favorite! But definitely feel free to adjust the timing for your preference. If you're making this orzo for meal prep, peel the egg but hold off on cutting it until you are ready to eat.
Recipe Video
How to make (step-by-step photos)
This One Pan Lemon Spinach Orzo with Feta is really easy and quick to make. We cook this recipe often, for at home work lunches and fast weeknight dinners.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Frequently asked questions
Risotto is an Italian dish made with a starchy, short grain rice (such as arborio or carnaroli). If you're interested in cooking a delicious vegetarian risotto, check out this Creamy Mushroom Risotto recipe.
Orzo is a type of pasta made from wheat flour (semolina) and water. The pasta dough gets rolled and cut into a shape that looks like a large grains of rice. So while orzo looks a bit like the rice that would be used in risotto, it is not the same, because it's actually pasta!
Typically orzo isn't gluten-free because it's made with durum wheat flour (semolina). But with demand for gluten-free products rising, there are now many gluten-free orzo options available! Gluten-free orzo can be made with corn, rice, cassava, quinoa, and other gluten-free flours.
Note: Some of these gluten-free alternatives may taste different than a traditional orzo. This recipe has not been tested with gluten-free orzo, and because of its one pot nature, we do not recommend substituting it in this recipe.
Since orzo is a pasta, it's usually stocked in the dry pasta aisle of the grocery store. Orzo is often sold in a small box or bag. If you can't find orzo in the pasta aisle, check the grain aisle in case it's stocked near the rice, or the bulk foods aisle.
Check out these other pasta recipes:
📖 Recipe
Lemon Spinach Orzo with Feta
Ingredients
- 2 eggs (optional)
- 2 tablespoons butter
- 1 large shallot, diced (about ½ cup, see note 1)
- 2 cloves garlic, minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper, to taste
- ⅔ cup orzo
- 2 cups vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 cup chopped baby spinach
- 2 tablespoons Parmesan cheese (about 0.5 oz, see note 2)
- 3 tablespoons crumbled feta cheese (for garnish)
- Fresh dill (for garnish, about 3 tablespoons)
Instructions
- Cook eggs (if using): Bring a saucepan of water to simmer over medium heat. Gently lower in eggs and cook for 6½ minutes (adjust timing for your preferred yolk doneness). Transfer eggs to an ice bath to cool, then peel.
- Saute aromatics: Meanwhile, melt butter in a large skillet over medium heat. Add shallot, garlic, salt, and pepper. Cook, stirring frequently, until shallots are translucent, about 3 minutes.
- Add orzo: Add orzo to skillet, toss to coat. Pour in vegetable stock and bring to a boil over medium-high heat. Then, reduce heat to medium and cook, stirring occasionally, until orzo is al dente, 10 to 12 minutes.
- Finish and serve: Remove skillet from heat and immediately add lemon juice, zest, spinach, and parmesan cheese. Stir until spinach is slightly wilted. Taste and season with more salt and pepper, if needed. Divide orzo into bowls, top with feta, dill, and eggs (cut in half), if using.
Notes
- Shallot substitute: We love using shallots in this recipe, but in a pinch you can use ½ cup of very finely diced yellow onion.
- Parmesan cheese: Imported Parmesan cheese typically contains animal-based rennet. If you wish to avoid this, look for cheese labelled as "vegetarian friendly" or lists "microbial enzymes" as an ingredient (instead of rennet). Asiago cheese is also a good alternative.
- Vegan option: Use olive oil or vegan butter, and use vegan Parmesan and feta.
- Storage & reheating tips: Refrigerate extras, for up to 3 days. If using the eggs, hold off on slicing until ready to serve. To reheat, add a splash of extra vegetable stock, then warm in a pot (covered with a lid) over low heat or in a microwave until warmed through.
Peggy B says
Saw this on IG today and had to try it! Ya'll don't disappoint! This recipe was easy to follow and very tasty.
bri says
Hi Peggy! So happy you enjoyed this recipe! Hope you have a great rest of your week!
Kate says
This was SO GOOD! I made this yesterday for dinner for my roommate and I. We both loved it.
bri says
Woohoo! We're thrilled you both liked this orzo recipe! Thanks so much for taking the time to review:)