MELISSA'S ORZO WITH SPINACH & FETA

We’re taking inspiration from Melissa Clark at New York Times Cooking, who takes her cue from spanakorizo, the Greek comfort dish of spinach and rice. Her switch to orzo makes it creamier with salty feta melting into the dish. We've added peas for colour and texture with garlic, lemon and dill in every bite. It’s a one-pot feast. Our recipe serves two as a main and four as a side. Easy to double or triple.

INGREDIENTS:

2 tbsp Garlic EVOO

4 large green onions trimmed, thinly sliced (save some for garnish)

8 cups baby spinach, coarsely chopped

8 cups, coarsely chopped

1/2 tsp salt

1-3/4 cups low-sodium chicken or vegetable stock

1 cup orzo

1 tbsp Green Limonato EVOO

1 tbsp Dill EVOO

3/4 cup crumbled feta, plus more for garnish

1/2 cup frozen peas, thawed

1/2 cup cilantro leaves for garnish

DIRECTIONS:

On medium, heat Garlic EVOO to shimmer, then add green onions and cook until softened, stirring frequently, about 3 minutes. Stir in spinach. Cook, stirring occasionally until wilted about 5 minutes.  Stir in stock and bring to a simmer. Stir in orzo and salt. Cover and simmer over medium-low heat until most of the liquid is absorbed, about 12 to 16 minutes, stirring once or twice, until just shy of al dente. Stir in cheese, peas and dill, cover the pan, and cook for another 2 minutes, to finish cooking and warm the peas. To serve, sprinkle with more cheese, the reserved scallions and cilantro leaves.