This creamy spinach orzo is a quick, one-pan Mediterranean dinner that gives you a comforting, protein-packed meal with bright lemon flavor and minimal cleanup.
For more easy orzo dinners, check out our lemon orzo with zucchini, Mediterranean orzo and beans, three bean orzo soup, and marry me orzo.
Why you’ll love this spinach orzo recipe
This creamy spinach orzo is the kind of dinner Louise and I make when we want something nourishing, fresh, and satisfying — with a little Greek twist 🍋. Bright with lemon, full of greens, and finished with feta, it brings simple Mediterranean flavor to the table.
Inspired by Greek spanakorizo and spanakopita, I made it a one pot spinach orzo, so you can cook everything in one skillet for deeper flavor and easy cleanup.
The result is a fiber-rich, protein-packed, veggie-forward meal that fits beautifully into a balanced Mediterranean-style eating pattern. If you’re looking for a naturally creamy spinach orzo that’s light yet satisfying, this recipe delivers simple ingredients and real flavor ✨.
P.S. Looking for more canned chickpea ideas? Try our chickpea salad sandwich, chickpea cucumber salad, chickpea shakshuka, or chickpea shawarma bowl 🧆✨.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: The base of this Mediterranean spinach orzo, adding richness and fruity depth. Substitute avocado oil for a neutral taste.
- Onion: Builds natural sweetness and flavor. Swap with shallots for a milder taste or leeks for a softer, delicate aroma.
- Garlic: Essential for that savory backbone. Use garlic powder in a pinch or roasted garlic for a sweeter, mellow flavor.
- Orzo: The small pasta that makes this dish creamy and tender. Substitute whole wheat orzo for extra fiber, or use small pasta shapes like ditalini. For gluten-free, try rice-shaped gluten-free pasta.
- Chickpeas: Add plant-based protein and texture and make this a healthy spinach orzo. Substitute cannellini beans, butter beans, or any other beans.
- Vegetable broth: Infuses flavor as the orzo cooks. Swap with light chicken broth or use water plus a quality bouillon.
- Baby spinach: Fresh and tender. Substitute chopped kale, Swiss chard, or arugula.
- Lemon zest and juice: Brightens everything. Try red wine vinegar or a splash of apple cider vinegar.
- Fresh dill or parsley: Adds freshness. Substitute basil or mint for a different Mediterranean twist.
- Feta cheese: Salty and creamy. Swap with grated parmesan, pecorino romano, goat cheese or ricotta salata.
How to Make Spinach Orzo
Step 1: Soften the onion
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes or until soft and translucent. If the pan starts to brown, add a small splash of water. Stir in the garlic and cook just until fragrant.
Step 2: Toast the orzo
Add the orzo to the skillet. Stir for a minute or two so the pasta gets lightly toasted. This small step adds extra flavor and depth.
Step 3: Simmer until creamy
Stir in the drained chickpeas, then pour in the vegetable broth. Season with salt and pepper. Bring to a gentle simmer and cook for about 10-12 minutes, stirring now and then, until the orzo is tender and the texture looks creamy. If it starts to look dry, add a splash of hot water or broth.
Step 4: Add spinach and lemon
Stir in the spinach and cook just until it wilts. Turn off the heat. Add the lemon zest and lemon juice, then stir in the chopped dill (or parsley).
Step 5: Finish with feta
Fold in most of the feta, then sprinkle the rest on top. Add a little more black pepper and an optional drizzle of good olive oil. Serve warm as a vegetarian orzo skillet dinner.
Tips
- Stir, but not constantly: Stir every minute or so to prevent sticking, but let the orzo gently simmer so it absorbs the broth properly.
- Adjust the liquid as needed: Orzo can vary by brand. If it looks dry before it’s tender, add a splash of hot water or broth to keep it creamy, not sticky.
- Salt in layers: Season the broth lightly at first, then adjust after adding feta, since feta is naturally salty.
- Add spinach at the end: Stir it in off the heat or at the very end to keep its bright color and fresh flavor.
- Let it rest for 2–3 minutes before serving: The texture thickens slightly as it sits.
- If you are cooking for mixed diets: Serve the base as is for vegetarians, and add grilled chicken, shrimp, or salmon on the side for those who want extra protein.
Frequently Asked Questions
Yes. This dish reheats well, making it great for meal prep. The texture will thicken as it sits, so just add a splash of water or broth when reheating to bring back that creamy consistency.
Yes — this is a proper one pot spinach orzo, since everything cooks together in the same skillet. That means fewer dishes and more flavor infused into the pasta.
Absolutely. Simply skip the feta and Greek yogurt, or use a dairy-free feta alternative. The lemon and herbs still give the dish plenty of flavor.
Yes. Cannellini beans, butter beans, or even cooked lentils work well in this spinach and chickpea orzo-style dish.
Let it cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen it.
More Easy Mediterranean Dinners
- Tuscan orzo with chickpeas and kale
- Mediterranean lentil and orzo
- Broccoli orzo with white beans
- Healthy chickpea orzo
- Mushroom orzo
- Mediterranean chickpea soup
- Chickpea sweet potato patties
- Easy Greek chickpea soup
If you try this Spinach Orzo Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Creamy Spinach Orzo with Chickpeas and Feta (Greek-Inspired)
Video
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 onion chopped
- 2 cloves garlic grated
- 1 cup dry orzo
- 1 can chickpeas 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas
- 3 cups vegetable broth plus extra hot water or broth if needed
- 8 ounces spinach
- ½ lemon zest and juice
- 2 tablespoons fresh dill chopped, or parsley if preferred
- ½ cup feta cheese crumbled
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper freshly ground
Instructions
- Cook the onion: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and cook for about 4–5 minutes, until soft. Stir often so it doesn’t burn. Add 2 cloves garlic (grated) and cook for 30 seconds.
- Toast the orzo: Add 1 cup dry orzo to the pan. Stir for 1–2 minutes so it lightly toasts. This adds flavor.
- Simmer everything: Add 1 can chickpeas (drained), 3 cups vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well. Bring to a gentle simmer (small bubbles, not a big boil). Cook for 10–12 minutes, stirring every few minutes, until the orzo is tender and creamy.If it looks dry, add a splash of hot water or broth.
- Add spinach and lemon: Stir in 8 ounces spinach and cook until wilted. Turn off the heat. Add zest and juice of ½ lemon, 2 tablespoons fresh dill (or parsley). Stir gently.
- Finish and serve: Stir in most of the feta. Taste and adjust salt if needed. Sprinkle the remaining feta on top and serve warm.
Notes
- Extra virgin olive oil → Avocado oil, light olive oil, or a small knob of butter
- Onion → Shallots, leeks, or even green onions
- Garlic → Garlic powder, granulated garlic, or roasted garlic
- Orzo → Whole wheat orzo, ditalini, small shells, or gluten-free rice-shaped pasta
- Chickpeas (or white beans) → Cannellini beans, butter beans, navy beans, or red lentils
- Vegetable broth → Light chicken broth or water + bouillon cube
- Baby spinach → Chopped kale, Swiss chard, arugula, or frozen spinach (well drained)
- Lemon zest and juice → Red wine vinegar, white wine vinegar, or apple cider vinegar
- Fresh dill or parsley → Basil, mint, oregano, or Italian seasoning
- Feta cheese → Parmesan, pecorino romano, goat cheese, or ricotta salata
- Stir occasionally, not nonstop → Stir every minute or so, but let it simmer so the orzo absorbs the broth.
- Add liquid if needed → If it looks dry before tender, splash in hot water or broth to keep it creamy.
- Salt in layers → Season lightly at first. Adjust after adding feta (it’s salty).
- Add spinach last → Stir it in at the end to keep it bright and fresh.
- Let it rest → Wait 2–3 minutes before serving. It thickens naturally.
- Cooking for mixed diets? → Keep it vegetarian, and serve grilled chicken, shrimp, or salmon on the side.
- Storage → Cool completely and refrigerate up to 4 days. Reheat with a splash of water or broth.
- Sodium note → Nutrition is estimated. Actual sodium is often lower since some salty liquid stays in the pan or bowl.
Nutrition
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