Georgina Hayden’s quick and easy recipe for spanakopita orzo | Food
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, …
