Greek Spinach and Orzo (Spanakritharaki)

If you love spanakorizo, Greek spinach and rice, you’re going to love this Greek Spinach and Orzo! It has all of those fresh, lemony Greek flavors that make spanakorizo so delicious, but instead of rice, I’m using tender orzo pasta.

And the texture is so good! The key is not to use too much orzo. I want this dish to be creamy and brothy without actually being a soup. The orzo releases some of its starch as it cooks and thickens the broth just enough, while the spinach, fresh dill, mint, lemon, and olive oil keep everything light and fresh.

This is one of those simple Greek meals that comes together with basic ingredients but tastes like so much more. Serve it with plenty of feta, Kalamata olives, and crusty bread for a comforting meatless meal.

What is Spanakritharaki?

Traditional spanakorizo is a classic Greek spinach and rice dish made with lots of spinach, rice, olive oil, herbs, and lemon. This version replaces the rice with kritharaki, the Greek word for orzo.

Orzo looks like rice, but it’s actually a small pasta. As it cooks, it releases starch into the broth and gives this dish a beautiful silky texture.

Think of this recipe as somewhere between spanakorizo and a creamy orzo dish. It isn’t a soup, and I don’t want the orzo to be dry or clumpy either. There should be enough flavorful broth surrounding the pasta to keep every bite nice and juicy.

Why You’ll Love This Greek Spinach and Orzo

This is the kind of recipe I love because it’s simple, comforting, and filled with Greek flavor.

The spinach cooks down until it’s tender and almost melts into the dish. The dill and mint give it that familiar spanakorizo flavor, while fresh lemon juice brightens everything up at the end.

And, of course, there’s plenty of extra virgin olive oil. Don’t skip that final drizzle before serving!

It’s also a great meatless dinner that doesn’t need much served alongside it. Add some feta, olives, warm bread, and maybe a simple Greek salad, and dinner is done.

The Secret to Creamy Orzo That Isn’t Dry

Don’t add too much orzo!

It might look like ½ cup isn’t enough when you first add it to the pot, but trust me on this one. Orzo expands quite a bit and continues absorbing liquid even after you turn off the heat.

Using a smaller amount of orzo gives us the texture we’re looking for: plenty of spinach, tender pasta, and a little flavorful broth in every spoonful.

Cook the orzo just until tender and keep an eye on the consistency. If it starts looking too thick, add a splash of hot water or broth.

Also, remember that it will continue to thicken as it sits. If you’re making this ahead or reheating leftovers, you’ll probably want to loosen it with a little broth or water.

Ingredients You’ll Need

Spinach: I use lots of baby spinach because spinach is the star of this dish. It looks like a huge amount when it goes into the pot, but it wilts down quickly.

Orzo: You only need ½ cup. Resist the temptation to add more if you want to keep that beautiful loose and creamy consistency.

Red onion and garlic: These create the flavorful base.

Extra virgin olive oil: An essential part of Greek cooking and especially important in simple vegetable dishes like this one.

Broth: Vegetable broth keeps the recipe vegetarian, or use chicken broth if that’s what you have.

Dill and mint: These give the dish that classic Greek spanakorizo flavor.

Fresh lemon: Add it at the end so the flavor stays bright and fresh.

Feta and Kalamata olives: Technically optional, but are they really? I love serving both alongside this dish.

How to Make Greek Spinach and Orzo

Start by cooking the finely chopped onion in olive oil until it’s nice and soft. Add the sliced garlic and cook just until fragrant.

Next comes all of that spinach. Add it in batches if necessary because it will look like way too much for the pot at first. As soon as it begins to wilt, you’ll have plenty of room.

Once the spinach has cooked down, add the broth and water and bring everything to a boil.

Stir in the orzo and reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot.

Once the pasta is tender, take the pot off the heat and add the fresh dill, dried mint, and plenty of fresh lemon juice.

Give it a taste. This is where you can add more salt, pepper, or lemon if it needs it.

Let it sit for about 5 minutes before serving. The orzo will absorb some of the remaining liquid and become creamy, but there should still be some broth surrounding it.

What to Serve with Spinach and Orzo

Honestly, I could eat a big bowl of this with some feta and call it dinner.

For a simple Greek-style meal, serve it with:

• Crumbled or sliced feta cheese
• Kalamata olives
• Lemon wedges
• Warm crusty bread
• A generous drizzle of good extra virgin olive oil

The bread is especially delicious dipped into that lemony, olive oil-rich broth at the bottom of the bowl.

Can I Make Greek Spinach and Orzo Ahead?

Yes, but keep in mind that orzo is very good at soaking up liquid.

If you make the dish ahead, it will be thicker by the time you’re ready to eat it. Add a splash of broth or water while reheating and gently stir until the creamy, loose consistency comes back.

Finish it with another squeeze of fresh lemon and drizzle of olive oil, and it will be delicious.

Greek Spinach and Orzo Recipe

This Greek Spinach and Orzo recipe takes everything I love about traditional spanakorizo and turns it into an easy, comforting orzo dinner. It’s lemony, herby, filled with spinach, and creamy without being heavy.

Make sure to serve it with feta, olives, and plenty of crusty bread to soak up all of those delicious juices.

Kali Orexi!