Source: Georgina Hayden’s quick and easy recipe for spanakopita orzo
Spanakopita Orzo
Servings 2 people
Ingredients
- 15 g butter
- 1 tbsp olive oil
- 4 spring onions trimmed and sliced
- 2 cloves garlic peeled and finely sliced
- 110 g baby leaf spinach chopped
- 550 g vegetable stock
- 175 g orzo
- 0.5 lemon juiced
- 15 g pecorino cheese finely grated
- 5 g dill or mint
- 75 g feta crumbled
Instructions
- Put a large saucepan or casserole on a medium-low heat and add the butter, olive oil, spring onions and garlic. Cook for five minutes, until everything is starting to soften and turn sticky, then stir in the spinach, cover and cook for a few minutes, until wilted.
- Add the stock, bring to a boil, then stir in the orzo, season generously, and bring back to a boil. Cover again, turn down the heat to a simmer and leave to cook slowly, stirring occasionally, for 12 minutes; add extra hot water, if need be.
- When the orzo is tender and oozy, stir in the lemon juice and grated pecorino, followed by half the chopped herbs. Plate up, then finish with the remaining chopped herbs, the crumbled feta and a drizzle of extra-virgin olive oil.
