This One-Pot Pasta Has 15,000+ Reviews and a Five-Star Rating
This One-Pot Pasta Has 15,000+ Reviews and a Five-Star Rating is a easy Greek recipe that serves 4. 350 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 17 min | Cook: 20 min | Total: 47 min
Cost: $17.84 total, $4.46 per serving
Ingredients
- 2 Tbsp Unsalted Butter (cut into pieces)
- 1 Tbsp Olive Oil (extra‑virgin, optional for extra flavor)
- 2 cloves Garlic (minced)
- 3 stalks Scallions (white and green parts sliced)
- 6 cups Baby Spinach (packed, fresh)
- 1 tsp Kosher Salt (divided, 1/2 tsp added early, 1/2 tsp later)
- 2 cups Low‑Sodium Chicken or Vegetable Stock (any kind you prefer)
- 1 cup Orzo Pasta (dry)
- 1 lemon Lemon Zest (zest of one lemon, finely grated)
- 0.5 cup Frozen Peas (thawed)
- 0.5 cup Feta Cheese (Greek feta, crumbled)
- 0.25 cup Fresh Herbs (parsley, basil, mint, cilantro, dill) (chopped; use any combination you like)
- 1 pinch Black Pepper (optional)
Instructions
Prep Aromatics
Mince the garlic, slice the scallions, and zest one lemon. Set aside.
Time: PT5M
Melt Butter
Add the butter (and optional olive oil) to the skillet over medium heat and let it melt until foamy.
Time: PT2M
Sauté Garlic and Scallions
Add the minced garlic and sliced scallions to the pan. Cook, stirring frequently, until softened and lightly golden.
Time: PT4M
Wilt the Spinach
Add the baby spinach a handful at a time, allowing each batch to wilt before adding more. Continue until all spinach is wilted.
Time: PT5M
Season Lightly
Sprinkle ½ tsp of the kosher salt over the wilted spinach and stir to combine.
Time: PT1M
Add Stock and Simmer
Pour in the 2 cups of stock and bring the mixture to a gentle simmer.
Time: PT3M
Incorporate Orzo and Lemon Zest
Stir in the dry orzo, lemon zest, and the remaining ½ tsp salt. Mix until the orzo is coated.
Time: PT1M
Cook Orzo
Cover the pan, reduce heat to low, and let the orzo cook until al dente and most liquid is absorbed, about 10‑15 minutes. Check at 10 minutes and stir if needed.
Time: PT12M
Finish with Peas, Feta, and Herbs
Stir in the thawed peas, crumbled feta, and chopped fresh herbs. Cook for another 2 minutes, allowing the feta to melt slightly and the peas to warm through.
Time: PT2M
Rest and Serve
Remove the pan from heat and let the dish rest for 2 minutes before serving. Serve directly from the skillet with a spoon or fork.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 4g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Olive Oil: Butter
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Scallions: Chives
- Instead of Baby Spinach: Mature spinach (use more)
- Instead of Kosher Salt: Sea salt
- Instead of Low‑Sodium Chicken or Vegetable Stock: Water + bouillon cube
- Instead of Orzo Pasta: Rice, Couscous
- Instead of Lemon Zest: Lemon juice (1 tbsp)
- Instead of Frozen Peas: Fresh peas
- Instead of Feta Cheese: Goat cheese, Ricotta salata
- Instead of Fresh Herbs (parsley, basil, mint, cilantro, dill): Any fresh herb of choice
Equipment Needed
- Large Skillet or Sauté Pan (12‑inch)
- Wooden Spoon or Spatula
- Chef's Knife
- Cutting Board
- Microplane Zester (optional)
- Measuring Cups and Spoons
- Lid for Pan
- Serving Spoon (optional)
Critical Steps — Do Not Skip
- Sautéing garlic and scallions until golden
- Wilting spinach in batches
- Simmering stock before adding orzo
- Cooking orzo until just al dente with a little liquid left
- Stirring in feta and herbs at the end for melt and freshness
Chef Tips from the Video
- Use a combination of butter and a drizzle of olive oil for richness without excess butter flavor.
- For extra brightness, finish with a squeeze of fresh lemon juice just before serving.
- If you like a bit of heat, add a pinch of red‑pepper flakes when sautéing the garlic.
Troubleshooting
Orzo is too dry before the feta is added.
Add a splash more stock or warm water, stir, and let it finish cooking for another minute.
Spinach releases too much water and the dish becomes soupy.
Add the spinach in smaller batches and let each batch wilt completely before adding more; increase heat slightly to evaporate excess moisture.
Feta does not melt and remains clumpy.
Stir the feta in after the orzo is just off the heat and let the residual heat melt it gently; avoid over‑cooking which can make the cheese rubbery.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended; the spinach becomes mushy after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare garlic, scallions, and lemon zest ahead of time and refrigerate in sealed containers.
- You can cook the orzo‑spinach mixture up to step 8, let it cool, then refrigerate. Add feta and peas when reheating.
Frequently Asked Questions
What is the cultural significance and history of spanakopita and spanakorizo in Greek cuisine?
Spanakopita is a classic Greek pastry filled with spinach, feta, and herbs, traditionally served at celebrations and as a snack. Spanakorizo is a rustic Greek rice dish that uses the same flavor profile; both celebrate the abundance of fresh greens and cheese in Mediterranean cooking.
What are the traditional regional variations of spanakorizo in Greece?
In coastal regions, spanakorizo may include seafood or olives, while inland versions often add potatoes or use bulgur instead of rice. Some families use fresh dill as the primary herb, whereas others favor mint or parsley.
How is orzo with spinach and feta traditionally served in Greek households?
It is typically served warm as a main course or a hearty side, often accompanied by a simple cucumber‑tomato salad and crusty bread. A drizzle of extra‑virgin olive oil and a squeeze of lemon are common finishing touches.
On what occasions is a Greek spinach and feta dish like this commonly prepared?
It is popular for weeknight family meals, Easter brunches, and as part of a mezze spread during festive gatherings because it can be made quickly in one pan and feeds a crowd.
What are the authentic traditional ingredients for Greek spinach and feta dishes versus acceptable substitutes?
Authentic ingredients include baby spinach, Greek feta, olive oil, lemon zest, and fresh herbs like dill or mint. Acceptable substitutes are mature spinach, feta made from sheep’s milk, or a blend of goat cheese, and vegetable stock for a vegetarian version.
What are the most common mistakes to avoid when making orzo with spinach and feta?
Common errors include over‑cooking the garlic until it burns, adding the orzo before the stock is simmering, and cooking the orzo until completely dry before adding the feta, which prevents the cheese from melting properly.
Why does this recipe add stock before the orzo instead of cooking the orzo in water?
Cooking the orzo in flavorful stock infuses it with the butter‑garlic‑scallion base, creating a richer, more cohesive sauce that mimics the creamy texture of a traditional spanakorizo.
How do I know when the orzo is done in this one‑pan method?
The orzo should be al dente with a slight bite and the pan should have just a thin layer of liquid remaining. It will finish cooking as you stir in the feta and peas, so aim for it to be about a minute shy of fully tender.
What does the YouTube channel NYT Cooking specialize in?
NYT Cooking focuses on clear, journalist‑driven recipes that blend classic techniques with contemporary twists, offering a wide range of cuisines and detailed, trustworthy cooking guidance for home cooks.
How does the YouTube channel NYT Cooking's approach to Greek cooking differ from other Greek cooking channels?
NYT Cooking emphasizes simplicity and one‑pan efficiency, often using familiar pantry staples while still honoring authentic flavors, whereas many Greek‑focused channels may lean toward more elaborate, traditional preparations.
Last updated: August 30, 2026
