Name: Spinach Feta Orzo with White Beans & Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons unsalted butter or olive oil; 4 scallions, thinly sliced (white and green parts separated); 2 garlic cloves, minced; 1 cup dry orzo pasta; 1 teaspoon kosher salt, divided; 1¾ cups chicken or vegetable stock; 1 teaspoon lemon zest; 1 (15-ounce) can navy beans or cannellini beans, drained and rinsed; ½ cup frozen peas, thawed; 6 ounces baby spinach, roughly chopped; ¾ cup feta cheese, cut into small chunks; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh dill; ¼ cup toasted pine nuts

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This spinach feta orzo with white beans and lemon is one of those dinners I reach for when I want something quick but still fresh and flavorful.

I made this on a busy weeknight and couldn’t believe how fast it came together—and how bright and cozy it tasted at the same time. The lemon, herbs, creamy feta, and tender orzo make it feel a little special without adding extra work.

It’s the kind of one-pan meal that feels perfect for spring but can work any time of year.

spinach feta orzo - Fresh spinach and white bean salad garnished with lemon wedges, topped with crumbled cheese and chopped green onions, perfect for healthy eating.

My Experience Making Spinach Feta Orzo

This recipe quickly earned a spot in my regular dinner rotation because it checks all the boxes—fast, flavorful, and made with simple ingredients I usually have on hand.

One thing I’ve learned after making a lot of orzo recipes is that not overcooking the orzo makes all the difference.

Seven minutes seems to be the sweet spot here. It finishes cooking when the spinach goes in, so keeping an eye on the timing helps it stay perfectly tender instead of mushy.

I also love how versatile orzo dinners are in general. Some recipes, like my Broccoli Cheddar Orzo or Garlic Parmesan Orzo with Broccoli and Cherry Tomatoes, lean creamy and cozy.

Others, like my Asparagus & Tomato Pesto Orzo Salad, feel lighter and fresher. This spinach feta version lands somewhere in the middle with bright lemon flavor, fresh herbs, and plenty of greens..

What I especially love about this one is how fresh it tastes without being fussy. The herbs and lemon really wake everything up, and the feta melts just enough to make it creamy without turning heavy.

Storage Tip:

Leftovers store really well, but orzo can get a little sticky once chilled. That happens with most creamy orzo recipes, including my Marry Me Chicken Orzo.

When reheating, just drizzle in a little olive oil or add a splash of water to loosen everything back up. It comes right back to life.

Ingredients and Instructions

Please note that these pictures are meant to provide a helpful visual overview of the recipe. Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Fresh spinach leaves, chopped green onions, chopped herbs, pine nuts, grated cheese, butter, rice, and dressing ingredients for spinach-based recipes. — Ingredients you will need are: butter, chopped garlic, green onion, orzo, chicken stock, cannelloni beans, peas, spinach, feta, toasted pine nuts, lemon zest, fresh mint, dill, parsley, salt and pepper.

Creamy spinach feta orzo with white beans and lemon in a skillet, garnished with chopped green onions, served in a blue skillet on a neutral background. — Ingredients you will need are: butter, chopped garlic, green onion, orzo, chicken stock, cannelloni beans, peas, spinach, feta, toasted pine nuts, lemon zest, fresh mint, dill, parsley, salt and pepper.

What I Loved Most About Spinach Feta Orzo Recipe

What I loved most about this recipe was how it looked! Don’t get me wrong, it was very tasty, but it also caught my eye.

This would be a great 30-minute recipe to bring to a gathering, whether it’s a holiday, birthday celebration, or just getting together with friends.

It’s one of those dishes that feels fresh and flavorful but doesn’t require a ton of time or effort, which is exactly the type of recipe I enjoy making. My Orzo Salad has that same easy, make-ahead feel too.

The flavors are bright and fresh thanks to the lemon, herbs, and feta, but what really makes this dish stand out is the texture. This one truly has all the textures—creamy orzo, tender beans, soft spinach, and that little bit of crunch on top.

The toasted pine nuts are one of my favorite parts. They add such a nice crunch that balances the creamy texture of the orzo, and I highly recommend keeping them in the recipe if you can.

My Mushroom Orzo with Spinach and Meatballs has that same cozy contrast with crispy breadcrumbs on top.

If pine nuts aren’t available, sliced slivered almonds would also work really well and still give you that same satisfying crunch.

I hope you enjoy this recipe as much as I did. Please let me know if you have any questions, leave a comment if you try it, and don’t forget to follow along on Instagram for more easy, family-friendly dinners.

Yield: 4 servings

Spinach Feta Orzo with White Beans & Lemon

This spinach feta orzo with white beans, lemon, and toasted pine nuts is a quick and flavorful one-pan dinner that comes together in about 20 minutes. It’s fresh, bright, and packed with creamy feta, tender orzo, and plenty of greens—perfect for busy weeknights or a light spring dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tablespoons unsalted butter or olive oil
4 scallions, thinly sliced (white and green parts separated)
2 garlic cloves, minced
1 cup dry orzo pasta
1 teaspoon kosher salt, divided
1¾ cups chicken or vegetable stock
1 teaspoon lemon zest
1 (15-ounce) can navy beans or cannellini beans, drained and rinsed
½ cup frozen peas, thawed
6 ounces baby spinach, roughly chopped
¾ cup feta cheese, cut into small chunks
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
¼ cup toasted pine nuts

Instructions

In a large skillet set over medium heat, melt 2 tablespoons butter. Add the white parts of the scallions and the minced garlic and cook for about 3 minutes, stirring frequently, until softened and fragrant.
Stir in 1 cup orzo and toast for 1 minute.
Next, pour in 1 ¾ cups chicken or vegetable stock, the lemon zest, and ½ teaspoon kosher salt. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 7 minutes, stirring once or twice, until the orzo is tender and most of the liquid has been absorbed.
Stir in the drained navy beans (or cannellini beans), the ½ cup thawed peas and spinach. Cover and cook for about 1–2 minutes until warmed through.
Gently fold in the chopped parsley, mint, and dill, then add the feta chunks, allowing them to warm slightly without fully melting into the pasta.
Sprinkle the toasted pine nuts and the reserved scallion greens over the top. Taste and adjust seasoning with the remaining ½ teaspoon kosher salt if needed. Serve warm with fresh lemon.

Notes

Feta tip: Cutting the feta into chunks instead of crumbling it helps it hold its shape. You can also scatter it over the top right before serving so it warms through but stays creamy.

Toasting pine nuts: Place pine nuts in a dry skillet over medium heat and cook for 2–3 minutes, stirring often, until lightly golden and fragrant.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 547Total Fat: 28gSaturated Fat: 12gUnsaturated Fat: 16gCholesterol: 57mgSodium: 1404mgCarbohydrates: 55gFiber: 9gSugar: 6gProtein: 22g

Nutrition information is automatically calculated. Use as an approximation only.

Spinach Feta Orzo with White Beans and Lemon