INGREDIENTS
Yield: 4 servings
2 tablespoons unsalted butter
4 large scallions, trimmed and
thinly sliced
2 large garlic cloves, minced
8 ounces baby spinach leaves (8
cups), coarsely chopped
1 teaspoon kosher salt
13⁄4 cups low-sodium chicken or
vegetable stock
1 cup orzo
1 teaspoon finely grated lemon zest
(from 1 lemon)
3⁄4 cup crumbled feta (3 ounces),
plus more for garnish
1⁄2 cup frozen peas, thawed
(optional)
1 cup chopped fresh dill, or use
parsley or cilantro
PREPARATION
Step 1
Heat a 10-inch skillet over medium, then melt butter, 30 seconds
to 1 minute. Stir 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.
Step 2
Stir in spinach, adding in batches if it doesn’t all fit in the pan at
once, and 1⁄2 teaspoon salt. Continue to cook, stirring occasionally,
until spinach is wilted, about 5 minutes.
Step 3
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and
remaining 1⁄2 teaspoon salt. Cover 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.
Step 4
Stir in cheese, peas (if you like) and dill, cover the pan, and cook
for another 1 minute, to finish cooking and warm the peas. To
serve, sprinkle with more cheese and the reserved scallions.