SPINACH ORZO PIE
Make and share this Spinach Orzo Pie recipe from Food.com.
Provided by Nancy Gould
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook orzo according to directions and drain.
- Combine eggs, orzo, 1/2 c spaghetti sauce and parmesan cheese.
- Spray a 9" deep pie plate. The "crust" will be thick.
- Spread orzo mixture over pie plate and up the sides.
- Cook spinach and drain.
- In another bowl, combine spinach, cottage cheese and nutmeg.
- Spoon into pie plate.
- Spread remaining sauce over top.
- Cover the edge of the pie plate with foil.
- Bake at 350F for 30 minutes.
- Sprinkle with mozzarella and bake 5 minutes more.
- Let stand 5 minutes before serving.
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
SPINACH AND BASIL ORZO
Steps:
- Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender. Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat. Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated. Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through. Serve and Enjoy!
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
ORZO WITH SPINACH AND TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.
THREE-CHEESE SPINACH ORZO BAKE
This recipe is healthy and delicious. This one-dish meal is a cross between a spinach lasagna and a pizza, but with orzo rather than wide noodles or crust. I saw this recipe in "The Washington Post". It was adapted from the cookbook, "The Six O'Clock Scramble," by Aviva Goldfarb.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Lightly coat a 9-inch glass pie plate with nonstick spray oil.
- Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook according to package directions. Drain and transfer to a medium bowl. Add 1/2 cup of the pasta sauce and the Parmesan cheese. Spread the mixture in the prepared pie plate.
- In a medium bowl, add the spinach, eggs, ricotta cheese, nutmeg and salt and pepper to taste and stir to combine. Spoon the mixture evenly to cover all of the pasta. Top with the remaining 1/2 cup of the pasta sauce and sprinkle with mozzarella cheese. Bake for 30 minutes or until the cheese is slightly melted. Serve hot.
Nutrition Facts : Calories 194.6, Fat 6.9, SaturatedFat 3.4, Cholesterol 85.2, Sodium 459.3, Carbohydrate 21.5, Fiber 2.8, Sugar 2.9, Protein 12.5
SPINACH ORZO
It's a snap! A 10 oz pakage of frozen chopped spinach , thawed and squeezed to drain, can be substituted for fresh spinach.
Provided by Luvs 2 Cook
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in 3 quart saucepan over medium heat. Cook garlic, onion and carrot in butter about 2 minutes, stirring occasionally until carrot and onion are tender.
- Stir in broth, orzo and spinach.
- Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occassionally until broth is absorbed.
- Stir in salt, pepper, Parmesan cheese and basil before serving.
ORZO WITH SPINACH & CHERRY TOMATOES
A tiny rice-shaped variety of pasta makes this dish almost like risotto. It's quick, healthy, filling and suitable for vegetarians
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
- Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.
Nutrition Facts : Calories 471 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
ELEGANT ORZO WITH WILTED SPINACH AND PINE NUTS
Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
Provided by ASCALESE
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
- Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned. Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
- Toss spinach mixture with orzo pasta. Portion onto serving plates with a drizzle of balsamic vinegar and a sprinkling of crumbled feta cheese and chopped tomatoes. Allow guests to adjust seasoning with salt, as needed. Enjoy!
Nutrition Facts : Calories 549.8 calories, Carbohydrate 49.1 g, Cholesterol 32.9 mg, Fat 32.5 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 9.5 g, Sodium 514.3 mg, Sugar 3.3 g
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