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–+ servings
Bowl filled with spinach orzo, lemon zest, and scattered feta.

Creamy Spinach Orzo with Chickpeas and Feta (Greek-Inspired)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil extra virgin
  • 1 onion chopped
  • 2 cloves garlic grated
  • 1 cup (200 g) dry orzo
  • 1 can chickpeas 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas
  • 3 cups (750 ml) vegetable broth plus extra hot water or broth if needed
  • 8 ounces (220 g) spinach
  • ½ lemon zest and juice
  • 2 tablespoons (1 handful) fresh dill chopped, or parsley if preferred
  • ½ cup (75 g) feta cheese crumbled
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper freshly ground

  • 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.
    Step 1 Olive oil and chopped onion cooking gently in a large skillet.
  • Toast the orzo: Add 1 cup dry orzo to the pan. Stir for 1–2 minutes so it lightly toasts. This adds flavor.
    Step 2 Orzo toasting in skillet with onions and garlic.
  • 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.
    Step 3 Orzo and chickpeas simmering together in vegetable 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.
    Step 4 Fresh spinach stirred into hot orzo until wilted.
  • Finish and serve: Stir in most of the feta. Taste and adjust salt if needed. Sprinkle the remaining feta on top and serve warm.
    Step 5 Feta folded into creamy spinach orzo before serving.
Substitutions
  • 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
 
Tips
  • 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.
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