A nice Greek inspired side: Spinach orzo topped with feta

There are some Greek classics that I just love. I’m not talking about literature or democracy…I’m talking Greek food. A staple in my home growing up was spanakopita aka spinach pie. Savory, salty crunchy and creamy: this was my favorite. Especially the way my grandmother made it, with some rice inside. It is basically phyllo dough filled with spinach, onions and garlic, sometimes with rice.

This is sort of a deconstructed take on the classic spinach pie. Some orzo topped with roasted garlic, onion and sautéed spinach and brightened up with some lemon juice all covered in some crumbled feta cheese. It’s vegetarian, delicious and satisfying!

PS- I HATE looking in the ingredients when following a recipe’s instructions, let me know if you like this new formatting and if it helps.

What you need

1 tablespoon extra virgin olive oil 

1 medium onion, chopped fine

4 cloves roasted garlic

1 bag of fresh spinach

2 tablespoons white wine, I used Pino Grigio

1 1/2 cup dry orzo cooked in 3 cups of water (becomes about 3 cups cooked).

Juice of 1/2 large lemon 

Salt and pepper to taste

1/2 cup crumbled feta to top it off

How to make it

1- Heat nonstick frying pan on medium with 1 tablespoon Extra Virgin Olive Oil

2- Cook 1 medium chopped onion and 4 cloves roasted garlic until onions are transparent.

3- Add the entire bag of fresh spinach until it is mostly withered.
4- To finish it off add 2 tablespoons of Pino Grigio and cook until some of it is evaporated.
5- Remove from heat and add the juice of 1/2 large lemon.
6- Top over the 3 cups of cooked orzo and add 1/2 cup of crumbled feta over the top.

Nutritional Information

This makes 8 servings at 7 Weight Watchers points plus value each.