Greek Orzo with Spinach, Olives and Feta

Greek Orzo on a plate

5 from 4 reviews

Orzo tossed with spinach, olives and feta for an easy and tasty Greek flavored dish that can serve as a vegetarian main or a side dish.


  • 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


  1. Heat a pot of water to boil for the orzo, and cook according to package instructions.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet on medium heat. Add the garlic, cook for one minute.
  3. 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.
  4. Drain the cooked orzo, and toss immediately with the remaining olive and the garlic spinach mixture.
  5. Finish the dish by stirring in the olives, feta cheese, and chickpeas. Serve and enjoy!


  • The addition of chickpeas makes this orzo dish a good vegetarian main course. If you are serving it as a side dish, you can omit the chickpeas for a lighter dish.
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