Spinach Orzo Salad

4.80 from 10 votes

This post may contain affiliate links. Please read our disclosure policy.

My Spinach Orzo Salad is a delicious blend of Mediterranean flavors inspired by spanakopita. Combining 🧀 feta, spinach, and 🌿 dill with orzo pasta creates a comforting and irresistible dish. Despite its rice-like appearance, orzo is actually a wheat-based pasta that cooks quickly and offers a silky texture. This recipe is a delightful twist on traditional pasta dishes, perfect for a quick and flavorful meal.

Why You’ll Love Spinach Orzo Salad

The combination of spinach and 🧀 feta is one of my favorites, and I love it in spanakopita, which is what inspired me to make this dish. This recipe is perfect for busy 🌙 weeknights because you can throw it together quickly with a few pantry staples. Whether served as a comforting side dish or a satisfying main course, this recipe is sure to become a favorite in your recipe rotation, offering a delicious and healthy meal that’s both satisfying and enjoyable for the whole family.

How to Prepare Spinach Orzo Salad

💦 Cook orzo in salted water until al dente. Use very salty water to flavor the orzo. Add orzo to boiling salted water.

🔥 Warm oil in a pan over medium heat. Cook onions for 2-3 minutes, then add garlic and cook until softened.

🥬 Add frozen chopped spinach to the pan and cook until thawed and the pan is dry.

🥘 Drain cooked orzo, add it to the pan, and then stir.

🌿 Crumble in the feta and dill. Stir until feta is warmed through. Serve the Spinach Orzo Salad and enjoy!

Nonna’s Tip 🥬

Feel free to use any pastina shape or even rice of choice. If you are gluten-free you can use a gluten-free pasta or rice.

Spinach and Feta Orzo

Variations and Substitutions for Spinach Orzo Salad

Feel free to mix and match these variations to create your own version of Spinach Orzo Salad! Remember that changing ingredients may require adjustments in quantities, cooking times, and seasoning to achieve the desired taste and texture.

  1. Instead of spinach, you can use other leafy greens like kale, Swiss chard, or arugula.
  2. Add more vegetables such as diced 🍅 tomatoes, roasted red peppers, or sun-dried tomatoes.
  3. Replace dill with other fresh 🌿 herbs such as parsley, basil, cilantro, or mint.
  4. Substitute orzo with other grains such as couscous, quinoa, rice, or farro.
  5. Sprinkle some red pepper flakes on top of the Spinach Orzo Salad for a touch of 🔥 heat.

Similar Recipes

Best Served With

  • Grilled chicken, lamb chops, or roasted salmon
  • Roasted vegetables such as asparagus, eggplant, or zucchini
  • Crusty bread like my No Knead Peasant Bread or garlic breadsticks to soak up any extra sauce

Common Questions

What type of salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What type of feta should I use for the Spinach Orzo Salad?

Be sure to purchase a block of feta in brine. Please do not use crumbled feta, as the taste and quality is never as good. 

What could I use instead of feta?

If you don’t like feta, finely grated Parmigiano Reggiano would be lovely.

what can I have with the orzo?

This Spinach Orzo Salad makes for a delicious warm side and can accompany any protein of choice, such as grilled chicken, shrimp, or anything you enjoy!

Spinach and Feta Orzo

Spinach Orzo Salad

My Spinach Orzo Salad is a delicious blend of Mediterranean flavors inspired by spanakopita. Combining 🧀 feta, spinach, and 🌿 dill with orzo pasta creates a comforting and irresistible dish.
4.80 from 10 votes
Course: Side Dish
Cuisine: Greek, Mediterranean
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes


  • salt, to taste
  • 1 cup orzo , (8 ounces/190 grams)
  • 2 tablespoons olive oil
  • 2 small onions, finely diced
  • 4 cloves garlic, minced
  • 1 cup spinach, chopped and frozen (100 grams)
  • 100 grams feta, (about 3/4 cup) measure with your heart
  • ¼ cup dill, finely chopped + fresh


  • Cook the orzo in salted water until al dente.
    Note: the water should be as salty as the sea as it's your only chance to flavor the orzo. Salt the water after it comes to a boil, stir, and add in the orzo.
  • In the meantime, warm the oil in a pan over medium heat. Add the onions and cook, stirring occasionally, 2 to 3 minutes. Add in the garlic and continue to cook until softened, about another 2 minutes.
  • Add the frozen chopped spinach to the pan and cook until fully thawed. The pan should be dry when you slide a wooden spoon through the mixture.
  • Drain the cooked orzo from the water and add it into the pan. Stir.
  • Crumble in the feta and dill. Stir until the feta has warmed through, serve, and enjoy!



Calories: 577kcal, Carbohydrates: 67g, Protein: 19g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 45mg, Sodium: 594mg, Potassium: 452mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2073IU, Vitamin C: 16mg, Calcium: 316mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Greek, Mediterranean
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4.80 from 10 votes (9 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Omg this is so delicious. I couldn’t decide if I wanted commit fully to this recipe, or your Lemon Feta Orzo. So I combined them. I cooked the spinach mixture as directed and when almost dry, I added in some peeled, raw shrimp. When they were cooked through, I added the zest and juice from one lemon and some pitted black olives. I finished by following the last steps of the Spinach and Feta Orzo.

    Such an amazing combination of flavours and it’s now going to be on regular rotation in my kitchen.

  2. Definitely a recipe to try! If you haven’t yet, I don’t know why you waiting it is so so good!

  3. I love Spanakopita so much so when I saw this recipe on Instagram I immediately put it on my weeknight dinner menu. So simple to make and delicious! Thank you.

  4. 5 stars
    I saw this on Instagram and I knew I had to try it. I love it so much that I felt like I had to rate the recipe I just made this and it was so easy! It has all of the cozy flavors of spanakopita that I am always craving. I definitely measured the feta with my heart and ended up using 1 1/2 cups. I am so excited to use this recipe throughout the summer time!