Greek Orzo tossed with spinach, olives and feta cheese makes for a simple vegetarian entree or a flavorful side dish for chicken or lamb.
Spinach, olives and feta combine on top of my favorite pizza, so I thought I should try that combo in some other recipes. Today we feature those ingredients in a Greek orzo recipe that is easy to put together for a simple vegetarian entree or side dish.
Chickpeas didn’t make it into the title of the dish, but they give it substance that makes this work as an entree, which is the way that we enjoyed it. If serving this Greek Orzo as a side, you could skip the chickpeas if you like.
We served the Greek orzo with a Greek white wine. While putting together wine and food from the same region often yields very good results, I wasn’t wild about the wine we had with the dish. It was made from the native Savatiano grape, and the taste was kind of flat for my liking. I will definitely make this Greek orzo again and will report back if I come up with a good pairing to recommend. Meanwhile, if you find a wine you like with it please let me know!
- 4 cloves garlic, minced
- 12 ozs orzo
- 3 tbsp extra virgin olive oil
- 5 cups baby spinach
- ⅓ cup feta cheese
- ¼ cup olives, sliced
- 14.5 oz can chickpeas, drained and rinsed
- Heat a pot of water to boil for the orzo, and cook according to package instructions.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet on medium heat. Add the garlic, cook for one minute.
- Stir in about half of the spinach along with another tablespoon olive oil. When the first batch of spinach begins to wilt, stir in the remaining spinach. When that begins to wilt, put heat to very low to keep warm while the orzo finishes cooking. The spinach will take under 5 minutes to cook.
- Drain the cooked orzo, and toss immediately with the remaining olive and the garlic spinach mixture.
- Finish the dish by stirring in the olives, feta cheese, and chickpeas. Serve and enjoy!
Want to try another orzo recipe? Try this Middle Eastern Chicken Orzo.