Creamy Lemon Feta Orzo with Pistachios and Spinach
A luscious, tangy, and vibrant Mediterranean-inspired orzo dish featuring creamy feta, zesty lemon, earthy spinach, and the crunch of roasted pistachios. It’s a perfect side or light main course — warm, bright, and deeply satisfying.
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes
Servings:2–3
Ingredients
1 cup orzo pasta
1½ tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, roughly chopped
½ cup crumbled feta cheese
½ lemon, zest and juice
¼ cup roasted pistachios, roughly chopped
⅓ cup milk or cream
½ tsp salt, or to taste
¼ tsp black pepper
Optional: 1 tbsp fresh dill or parsley, chopped
Optional: pinch of red pepper flakes for mild heat
Instructions
Cook the Orzo
Bring a medium pot of salted water to a boil.
Add orzo and cook until al dente (about 8–9 minutes).
Drain, reserving about ¼ cup of pasta water, and set aside.
Saute Garlic & Spinach
In a large skillet, heat olive oil over medium heat.
Add garlic and cook for 30 seconds until fragrant.
Add spinach and saute until wilted (1–2 minutes).
Make the Creamy Sauce
Lower the heat to medium-low.
Add milk (or cream) and stir until warm.
Stir in feta cheese, letting it melt slightly into a creamy consistency.
Add lemon juice, zest, salt, and pepper.
Stir in a splash of the reserved pasta water for a silkier sauce.
Combine Everything
Add cooked orzo into the skillet and toss gently to coat.
Adjust seasoning — add more lemon juice or feta if desired.
Sprinkle in fresh herbs if using.
Finish with Pistachios
Remove from heat and top with chopped roasted pistachios.
Serve warm with an extra crumble of feta and drizzle of olive oil.
Chef’s Notes & Tips
For extra creaminess: Stir in a spoonful of Greek yogurt or mascarpone just before serving.
To make it heartier: Add grilled chicken, shrimp, or chickpeas.
For a stronger lemon flavor: Use preserved lemon or add more zest.
Make it dairy-free: Substitute feta with vegan feta and use coconut cream.
Frequently Asked Questions
Q1: Can I make this ahead?
Yes! It keeps well for up to 2 days in the fridge. Add a splash of water or milk when reheating to bring back the creaminess.
Q2: Can I use another nut instead of pistachios?
Absolutely — toasted almonds, walnuts, or pine nuts work beautifully.
Q3: What can I serve it with?
It pairs wonderfully with grilled salmon, Greek chicken skewers, or a roasted vegetable platter.
Nutritional Information
Calories: 420 kcal
Protein: 14 g
Fat: 19 g
Carbohydrates: 45 g
Fiber: 3 g