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Creamy Lemon and Dill Orzo

Creamy Lemon and Dill Orzo

with Courgette, Peas and Greek Style Cheese
4.0(151)
Recipe Development Team
Recipe Development TeamUpdated on June 15, 2026
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: 
655 kcal
: 
27g
: 
21 minutes
:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery

A recipe that's enjoyed across the Mediterranean and the Balkans, spanakopita consists of a crumbly white cheese and spinach filling, stuffed between layers of pastry. Taking inspiration from this much beloved dish, we're instead using the flavours alongside orzo.

2 unit(s)

Garlic Clove

1 unit(s)

Lemon

1 unit(s)

Leek

1 unit(s)

Courgette

()

1 bunch(es)

Dill

180 grams

Orzo

()

75 grams

Creme Fraiche

()

15 grams

Vegetable Stock Paste

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

()

50 grams

Greek Style Salad Cheese

()

100 milliliter(s)

Water for the Sauce

Energy (kJ)2741 kJ
Energy (kcal)655 kcal
Fat22.8 g
of which saturates13.4 g
Carbohydrate85.7 g
of which sugars17.2 g
Dietary Fibre9.4 g
Protein27 g
Salt2.5 g
•Garlic Press
•Pan
•Colander
•Large Saucepan

PDF
Start the Prep
1

a) Peel and grate the garlic (or use a garlic press). Halve the lemon and cut into wedges.

b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

c) Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

d) Roughly chop the dill (stalks and all).

Fry the Veg
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the courgette and leek. Stir-fry until browned on the outside and softened, 6-7 mins.

c) Add the garlic and fry for 1 min more.

Cook the Orzo
3

a) While your veg fries, bring a large saucepan of water to the boil with ½ tsp salt.

b) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.

c) Once your orzo is cooked, drain in a colander. Transfer your orzo back into the pan.

d) Drizzle with oil and stir through to stop it sticking together.

Simmer the Sauce
4

a) Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the frying pan.

b) Bring up to a boil, then lower to a simmer. Cook, until the sauce has thickened slightly, 2-3 mins. 

Finishing Touches
5

a) Once the sauce has thickened, stir through the peas and hard Italian style cheese until melted.

b) Add the orzo and half of the dill to the sauce and mix until combined.

Finish and Serve
6

a) Share your pasta between bowls.

b) Crumble over the Greek style salad cheese and sprinkle over the remaining dill.

c) Squeeze over some lemon juice from a lemon wedge. Serve with any remaining lemon wedges.

  • Flavour: Some found it delicious with a bright lemon taste, while others felt it needed more seasoning or cheese for added flavour.
  • Ease of prep: Quick and easy to prepare, making it a convenient option for weeknight meals.
  • Suggestions: Consider adding salmon for extra protein, or adjusting the pea quantity if you find their flavour overpowering.
  • Portions: A few customers mentioned feeling hungry afterwards, suggesting larger servings or additional sides might be beneficial.
Meal right image

Leek Recipes
Lemon Recipes
Courgette Recipes
Pea Recipes
Garlic Recipes
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