Lemony Spanakopita Orzotto
with Toasted Almonds & Dilly Tomato Salad
Cooking time
25 minutes
Servings
2/4
Calories
610 /serving
Spanakopita gets a one-pot makeover. This ode to the savoury Greek pie has all the greens, creamy feta, and fresh herbs you know and love. Except it’s made on a base of creamy orzo, with toasted almonds for an echo of golden phyllo.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 14g Dill
- 1 Lemon
- 140g Cherry tomatoes
- 2 Garlic cloves
- 140g Orzo
- 25g Almonds
- 90g Feta
- 30ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
11 g
Sodium
700 mg
Total Carb
70 g
Sugars
6 g
Protein
23 g
Fibre
8 g
Preparation
Toast the almonds
- Heat a medium, dry pot on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a large bowl and reserve the pot.
Start the orzotto
- Mince the garlic.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the orzo and toast, stirring often, 1 to 2 min., until fragrant.
- Add the garlic, spices and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add 2 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Mise en place
- Meanwhile, pick the dill fronds off the stems; roughly chop the fronds.
- Halve the tomatoes.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the spinach.
Finish the orzotto
- To the pot orzo, add the cream, spinach and ½ the dill.
- Cook, stirring occasionally, 1 to 2 min., until the spinach has wilted.
- If the orzotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
- Add the cheese and S&P; stir well.
Make the salad
- Meanwhile, to the bowl of almonds, add the tomatoes, lemon juice, remaining dill, a drizzle of oil and S&P; toss well.
Plate your dish
- Divide the orzotto between your plates.
- Top with the salad.
- Garnish with the lemon wedges. Bon appétit!
