Orzo pasta with feta and spinach

By Christine Cushing
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  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly chopped dill
  • 4 cups chicken stock
  • 2 cups orzo pasta
  • Salt and pepper to taste
  • 1 small container bunch, spinach
  • ¼ cup crumbled feta cheese


  1. In a medium pot, heat olive oil with dill and saute for a few seconds. Add the chicken stock, salt and pepper and bring to a boil. Reduce to medium heat and simmer on for about 6 minutes or until stock is reduced by a third. Add orzo, stir and reduce to simmer. 
  2. Cook for about 10 -12 minutes stirring occasionally. If after 8 minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, stir and continue to cook, uncovered.
  3. Add washed baby spinach and immediately remove from heat.  The steam will just wilt the spinach.  Serve and sprinkle with crumbled feta and more cracked black pepper and dill, if desired. 


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