Really, you could wing this one. Boil your orzo (rice-shaped pasta), but during that last minute of cook time, add the spinach and let it wilt. Then drain all of it, and rake the orzo and spinach into a large bowl. Add a big handful of feta, a squeeze of lemon juice, a tablespoon of olive oil and a little salt and pepper. Toss the ingredients together, and give them a taste. I usually add a little extra feta, because I love the way its tanginess cancels out some of the spinach’s bitterness. It’s the Edith to spinach’s Archie Bunker.
Feel free to take this recipe to the next level, depending on what’s in the fridge. It’s delicious with diced red onion, pine nuts, basil, chopped tomatoes, mint or Kalamata olives. Usually, I make it as a side dish for dinner one night (especially for chicken) and then scarf down a small bowl for the next day’s lunch. So, yes, now I eats me spinach, and all must be forgiven. Yeeeaaahhhhhhhh!
Orzo with Spinach and Feta
From Rebecca Crump (EzraPoundCake.com)
- 1/2 pound orzo
- 1 pound spinach, trimmed and chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper
- Optional additions: pine nuts, basil, mint, red onion, black olives
1. Cook the orzo according to directions on package.
2. During the last minute of cooking time, stir in the spinach. Once the spinach wilts, drain the orzo and spinach, and place them in a large bowl.
3. Add feta, lemon juice and olive oil. Toss. Season with salt and pepper.