Creamy Spinach Orzo! This quick recipe combines dill, spring onions, leeks and spinach with orzo, cream and Parmesan to create an irresistible vegetarian side or main dish. This comforting orzo dish is inspired by the Greek recipe Spanakorizo. YUM!
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I love love love orzo! And it seems like the world is catching up with me, judging by the popularity of orzo recipes on this site, TikTok and Pinterest.
Orzo is hugely popular in Greece where I grew up and with good reason – it’s thrifty, filling and so versatile.
If you are not familiar with Orzo then let me break it down for you: it is a type of pasta made with durum wheat. It resembles grains of barley or large grains of rice and it can be used in anything from soups to stews, salads and casseroles.
Ingredients for Creamy Spinach Orzo
I based this Spinach Orzo recipe on one of my fave childhood dishes: Spanakorizo (Greek for Spinach Rice). My mum used to make this whenever I felt under the weather and this orzo iteration is just as comforting. Here’s what you will need:
- Butter and olive oil
- Fresh dill
- Spring Onions
- Baby leeks
- Garlic
- Orzo Pasta
- Vegetable stock or broth – I usually use vegetable Bouillon powder for ease
- Spinach – baby spinach as it is more tender
- Cream
- Parmesan or Pecorino cheese, freshly grated ideally
- Salt and pepper
- Lemon zest and juice (optional)
HOW TO MAKE SPINACH ORZO
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Finely chop the dill, spring onions, baby leeks and spinach. Heat the butter and oil in a non-stick pan, add the spring onions and leeks and sauté over low heat until softened. Add the garlic and cook for a couple of minutes.
Stir in the orzo and most of the dill and cook for a few minutes to toast the pasta and coat it in the butter.
Add the vegetable stock and salt and bring to a simmer. Cook, stirring occasionally, until the orzo is cooked, about 10 minutes. Stirring the orzo prevents it from sticking to the bottom of the pan and releases starch which makes the dish creamier.
Add the spinach, stirring it in so that it wilts. Pour in the cream and stir to combine. Finally, add the grated cheese. Taste the orzo and add salt and pepper, as needed.
Serve with a drizzle of lemon juice, finely grated lemon zest, the remaining dill and a grating of Parmesan cheese.
Recipe Tips and Tricks
- Don’t add too much salt at the start of cooking. Taste and adjust at the end as the vegetable stock and cheese will add lots of flavor and you don’t want to overdo it.
- If you want you can add more vegetables such as zucchini, peas, mushrooms and so on.
- For a truly Greek taste, swap the Parmesan for Feta Cheese.
- For a vegan variation, omit the butter, replace the cream with soya cream and the Parmesan with a similar vegan hard cheese.
- Orzo absorbs a lot of liquid so keep an eye on the pan and top up with hot water if it appears too dry.
Serving Suggestions
I adore this Spinach Orzo on its own and would happily eat it several times a week! As a side dish it pairs with a variety of dishes, such as:
Storing and Freezing
Store any leftovers in a suitable container in the fridge for up to three days. Make sure to add some vegetable stock, milk or water when reheating. This recipe is not suitable for freezing.
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Creamy Spinach Orzo
Equipment & Tools
Ingredients
- Small bunch fresh dill , finely chopped
- 6 spring onions , finely chopped
- 6 baby leeks , white and light green parts only, finely diced
- 1 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves , grated or finely minced
- 1 cup (180g) orzo pasta
- 2½ cups (625ml) vegetable broth / vegetable stock
- ½ tsp salt
- 4 oz (115g) baby spinach, chopped
- ¼ cup (60ml) cream, pouring / single
- 3 tbsp Parmesan grated
- Extra hot water to top up , if needed
To serve
- Lemon juice (optional)
- Lemon zest
- Extra Parmesan cheese
Instructions
- Finely chop the dill, spring onions, baby leeks and spinach. Heat the butter and oil in a non-stick pan, add the spring onions and leeks and sauté over low heat until softened.
- Add the garlic and cook for a couple of minutes.
- Stir in the orzo and most of the dill and cook for a few minutes to toast the pasta and coat it in the butter.
- Add the vegetable stock and salt and bring to a simmer. Cook, stirring occasionally, until the orzo is cooked, about 10 minutes. Stirring the orzo prevents it from sticking to the bottom of the pan and releases starch which makes the dish creamier.
- Add the spinach, stirring it in so that it wilts. Pour in the cream and stir to combine. Finally, add the grated cheese. Taste the orzo and add salt and pepper, as needed.
- Serve with a drizzle of lemon juice, finely grated lemon zest, the remaining dill and a grating of Parmesan cheese.
Video
Notes
- Don’t add too much salt at the start of cooking. Taste and adjust at the end as the vegetable stock and cheese will add lots of flavor and you don’t want to overdo it.
- If you want you can add more vegetables such as zucchini, peas, mushrooms and so on.
- For a truly Greek taste, swap the Parmesan for Feta Cheese.
- For a vegan variation, omit the butter, replace the cream with soya cream and the Parmesan with a similar vegan hard cheese.
- Orzo absorbs a lot of liquid so keep an eye on the pan and top up with hot water if it appears too dry.
Store any leftovers in a suitable container in the fridge for up to three days. Make sure to add some vegetable stock, milk or water when reheating. This recipe is not suitable for freezing.
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