This Greek Orzo, tossed with spinach, olives, and feta cheese, is a deliciously simple vegetarian entrée or a flavorful side dish to accompany chicken or lamb. We’ve also updated the recipe to include a new wine pairing — a refreshing Provence rosé, ideal for spring and summer!
Ingredients
- 4 cloves garlic, minced
- 12 oz orzo
- 3 tbsp extra virgin olive oil
- 5 cups baby spinach
- ⅓ cup feta cheese
- ¼ cup olives, sliced
- 14.5 oz can chickpeas, drained and rinsed
Instructions
- Bring a pot of water to a boil and cook the orzo according to the package instructions.
- While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute.
- Stir in half of the spinach along with another tablespoon of olive oil. Once the first batch of spinach starts to wilt, add the remaining spinach. Stir until all the spinach has wilted, then lower the heat to keep warm while the orzo finishes cooking. This should take under 5 minutes.
- Drain the cooked orzo and toss it immediately with the garlic and spinach mixture.
- Stir in the olives, feta cheese, and chickpeas. Serve and enjoy!
Notes
The chickpeas make this orzo dish a hearty vegetarian main course. If you’re serving it as a side dish, you can omit the chickpeas for a lighter version.
