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Lemon Spinach Orzo in a bowl topped with feta and dill.
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5 from 2 votes

Lemon Spinach Orzo with Feta

This One Pan Lemon Spinach Orzo is easy and fast to make. It's bursting with flavors of garlic, lemon, and feta. Makes a delicious vegetarian lunch or dinner. Add a soft-boiled egg on top for extra protein. (Vegan option)
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Diet: Gluten Free Friendly, Vegetarian
Servings: 2
Calories: 472kcal
Author: Bri


  • 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
  • cup orzo
  • 2 cups vegetable stock
  • 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)


  • 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.
    2 eggs
  • 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.
    2 tablespoons butter, 1 large shallot, diced, 2 cloves garlic, minced, ¼ teaspoon fine sea salt, ¼ teaspoon black pepper, to taste
  • 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.
    ⅔ cup orzo, 2 cups vegetable stock
  • 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.
    2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 cup chopped baby spinach, 2 tablespoons Parmesan cheese, 3 tablespoons crumbled feta cheese, Fresh dill


  1. Shallot substitute: We love using shallots in this recipe, but in a pinch you can use ½ cup of very finely diced yellow onion.
  2. 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. 
  3. Vegan option: Use olive oil or vegan butter, and use vegan Parmesan and feta.
  4. 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.


Calories: 472kcal | Carbohydrates: 47g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1331mg | Potassium: 351mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2143IU | Vitamin C: 13mg | Calcium: 251mg | Iron: 2mg