Your New Favourite Pasta - Orzo with Feta Christine Cushing
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- Опубликовано: 12 июн 2024
- I show you why the mashup of orzo + spanakopita or spinach , feta , dill and green onions will leave you wanting more. With my simple, risotto style cooking technique of Greek orzo, in 20 minutes you'll have a dish everyone will love. We discuss the difference between Greek and Italian orzo pasta and what the ideal feta is.
FULL RECIPE BELOW :
Orzo with Creamy Feta and Spinach
This 20 minute recipe, is a mash up 2 of my favourite Greek dishes, orzo and basically a spanakopita turned into a pasta. Who wouldn’t love that?
2 Tbsp. extra virgin olive oil (25 ml) + more to drizzle
2 green onions, finely sliced
1 Tbsp. freshly chopped dill (15 ml)
4- 5 cups chicken stock (1000-1250 ml)
2 cups orzo pasta (500 ml)
salt and pepper to taste
1 small container baby organic spinach , washed
3 oz. Greek feta cheese, crumbled (75 gm ) , or to taste
grated zest of 1 lemon
In a medium pot, heat olive oil with green onions and dill and soften over medium heat for 2-3 minutes. Add the chicken stock , salt and pepper and bring to a boil.
Add orzo , stir and reduce to medium . Cook for about 12-15 minutes ( depending on brand of orzo)stirring occasionally. If after 8 minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, stir and continue to cook, uncovered. Adjust seasoning.
Add washed baby spinach and immediately remove from heat. The steam will just wilt the spinach. Serve and sprinkle with crumbled feta and more cracked black pepper and dill , grated lemon zest and drizzle of good quality olive oil.
Serves 4 
Хобби
OMG Christine...I made this tonight & the FLAVOR is off the charts... I used fresh turkey broth from a couple turkeys I roasted the other day...that deep rich flavor of roasted turkey & then I didn't have any lemons, but I did have limes...so at the end, I poured a couple tablespoons of fresh lime in my bowl...OMG....I was in HEAVEN....Wish I could sell it on the street corners...I also thought that sliced black olives would also pare well with it...😍🤩 And drop in some steamed asparagus tips after soup is done....
That is amazing. I'm glad you made it your own.
Stoppppppppppppppppp!! I am dying here ... omg, I only learned what orzo was while in Greece way back in the 90s .. poh poh pohhhhhhhhhh ... it's become a staple ever since .. in fact I use it to make my own rice-a-roni. I'm vegan so can't really enjoy that gorgeous feta anymore, but in my head, the remembrance of it explodes with joy. Ευχαριστώ πολύ
You are most welcome. You have so many other vegan options for orzo.
Dear Chef, I only recently learned that true Greek feta is always made from sheep or goat milk.
You beautiful dish brings to mind a salad I used to make when I worked in a little French bistro called, " Piret's ", in the late 80's.
Perhaps you knew (?) George & Piret Munger.
Well, Piret's brought wonderful style of 'California Cuisine / Nouvelle French food to their San Diego based restaurants.
I was lucky to have worked for them.
When I worked the "cold side', I prepared their, " Salade Verte " (which is the reason for my post here)...it was so good, it was famous at the time, and it was covered in Feta!
Here's the ingredients, omg, you have to make this.
Tossed in a champagne vinaigrette is romaine
Topping the lettuce is cubed Emmentaler cheese, thyme herbed croutons,
walnuts, Nicoise olives ( I use Castelvetrano), baby pear tomatoes, Greek feta and bacon bits.
The combination of the cheeses with the crunch of the walnuts, is just wonderful.
It may sound simple, but it is ridiculously good!!
Salute' to Piret's!
Enjoy!
Thanks for this. Yes, true feta is always Greek - it has a protected designation in Europe and is always a combo of sheep / goat milk or just either.
@@ChristineCushing thank you for confirming ; ]
Looks delicious! Definitely making this recipe. I would watch the movie….When Orzo met Spanakopita……Spanakorzo 😂
hahah! OMG That is pure genius . Of course you have to be Greek to fully get it. You will love it.
a great wat to spend 20 minutes!
Definitely agree !
Oh my gosh, Christine, pass it over! If you have leftovers, I'm in! Need to get myself the ingredients and I am so doing this. By the way, 100% agree - when pasta is done, the meal needs to be eaten before it becomes a solid block! Thank you Christine!
You are welcome and will love this .
Feta and Spinach is a classic combination. In fact, feta is one food element that gives spinach flavor.
It's such an amazing combination.
Feta and spinach are like the 2 half people in Plato's Sympsium looking for their missing partner to be complete.
@@BobGeogeo That is best ever description.
Christine, this dish looks SO good!!! SO creamy and spinishy!! Love creamy and spinishy!!! Thank you for sharing!!!
You are most welcome!
Christine, what an amazing recipe! I cannot wait to try this! I have baby spinach in the fridge just waiting to jump into the pot! And with 3 newly purchased tubs of feta there's no way I'm not making this dish this weekend! All I need is some fresh dill! Thank you for sharing this! The perfect first long weekend of summer recipe! Love it!
You never know when you'll find the perfect recipe to use one of your 3 tubs of feta ! LOL.
That looks incredible. One of those dishes that only have a few ingredients but brings so much comfort 🥰
Absolutely ! I'm glad you enjoyed it.
Will definitely make this dish 😊
You have to try it ! You will love it.
Oh, I love foods like this!
Thanks for sharing it, dear Christine, your usual enjoyable presentation as well!
You are welcome.
Looks delicious. I'll add dill and feta to my shopping list today. This will be a good recipe to make for dinner tonight.
Oh it will not disappoint!
I'll be trying this this long weekend!
Oh you will love it. !
@@ChristineCushing What a great Summer dish. So fast and delicious.
That DOES IT!… I’m already Greek, and I love feta orzo and spinach dill and lemon, I grew up on the Greek cooking… This will be a tomorrow recipe for me, I already have all of the ingredients. I’m looking to buy a 10# pail of feta!… Can never have too much Feta!
haha ! The pails of feta are only in Greek houses... 🤣Thanks for watching .. I hope you try it
Christine, My, oh my, that looks good! Gotta cook that.
RE: Feta
Cow, sheep, or goat? I choose goat milk feta. Always Greek. IMO Greek feta tastes better.
It is soo good. Feta in Europe has a protected designation and can only be Greek when you use the word feta and is sheep/ goat or a combo of the two. That is my favourite. The goat gives it tang and the sheep I find give a richer texture and flavour.
Looks delicious😋 And easy!🌟Thank u💕
Yes it is both. Thank you for watching
I can't wait to make this!!!
It will not disappoint.
Simple and elegant.. very lovely! I will make for hubby
Thank you .. He will love it.
SO GOOD! love this I need to cook it
You definitely have to try this.
Looks yummy 😋 I’ll definitely try it
I hope you do. It's really delicious
Yummmmmm!!!
Crazy good !
Still waiting for an authentic Coq au vin recipe 🙏
QUESTION: Have you ever done a video on gathering and cooking wild chorta?
I have not but I feel that will be a video for when I am in Greece.
@@ChristineCushing I can't WAIT!💕💕💕💕
You’re awesome Ce Ayapo 😜
Thank you
Thank you for another great recipe. What to do to have chicken stock ready when you need to use in sauces etc. Should I make chicken broth and freeze in jars or use chicken powder.
I always make a big pot of chicken broth and divide it into smaller plastic containers that are freezer safe. Thanks for watching
Hi Christine, is it not manestraki in greek? regardless of what its called its one of the best pasta. love. your work
It is kritharaki is Greek and krithari means barley. Thank you
KRISTINA OVO JE PRELEPO ❤
hvala Puno. ! Mnogo ukusno.
you are so beautiful Christine and the food looks great too 😍
Christine, if there are leftovers...I know impossible, but say there was...would you reheat on stove top and loosen it with a bit of broth? I love leftovers for lunch. ❤
Yes, the ( probably not) leftovers, are best reheated over low with some broth or water . I hope you try it.
Christine Your Icon is with you in a White Chef Jacket
Maybe to build the Brand.
You should be in a Jacket in the posts.
Only a booster never a H....
Thanks for the thoughts. I have pondered that but generally felt that it might feel a bit too intense. I'll give it some more thought.
My Greek 🇬🇷 friend taught me; " there's feta, and then there's 'FetAH'
Definitely! The main thing is it has to be Greek
Who manufactures the feta in the video?
I am using Dodonis feta in the video. Thank you
@@ChristineCushing That is my favourite as well!!!
I wish you make a gluten free variant. but maybe i can do take some other things for replacements.
Orzo is not a gluten-free food. Orzo is made from wheat semolina flour can be bad for your health.