For me, it isn’t really spring until the first May bank holiday; the days are longer, the flowers are out, and an abundance of green graces our shelves. This spanakopita orzo is a celebration of all things light, bright and spring. It’s a great weeknight dinner that will instantly transport you to Greece.
Spanakopita orzo
This dish should be oozy, like a good risotto, so if your orzo absorbs all the stock, add a little more hot water to give it that requisite creamy finish.
Prep 15 minCook 25 minServes 4
25g butter2 tbsp extra-virgin olive oil, plus extra to serve1 bunch spring onions, trimmed and sliced2 garlic cloves, peeled and finely sliced220g baby leaf spinach, chopped1.1 litres vegetable stock350g orzoSea salt and black pepperJuice of 1 lemon30g pecorino, finely grated10g fresh dill and/or mint, leaves picked and finely chopped150g feta, crumbled
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.
Source:
www.theguardian.com
