Empty My Fridge
The BEST Greek Spinach & Orzo | Easy Spanakritharaki Recipe
Ingredients
- Spinach1 ½–2 lb
- Extra virgin olive oil¼ cups
- Red onion · finely chopped1
- Garlic · thinly sliced6
- Soup pasta½ cups
- Chicken broth2
- Salt1 tsp
- Black pepper · cracked
- Dill · chopped1 tbsp
- Mint · dried½ tsp
- Lemon
- Feta cheese
- Kalamata olive
- Bread
Instructions
- Heat the olive oil in a large pot over medium heat. Cook the onion until soft, about 8 minutes. Stir in the garlic and cook for another minute.
- Add the spinach in batches, seasoning lightly with salt and pepper, and let each batch wilt.
- Pour in the broth and bring to a boil.
- Stir in the orzo, lower to a gentle simmer and cook uncovered for 8-10 minutes, stirring now and then, until the orzo is tender. If it gets too thick before the orzo is cooked, add ½ cup hot water or broth.
- Remove from the heat and stir in the dill, dried mint and lemon juice. Rest for 5 minutes before serving.
Summarized from Dimitra's Dishes's video. Watch it for the details.
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