Spanakopita Inspired Creamy Lemon and Dill Orzo
with Courgette, Peas and Greek Style Cheese
- Cereals containing gluten
- Wheat
- Milk
- Egg
- May contain traces of allergens
- Celery
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
A recipe that's enjoyed across the Mediterranean and the Balkans, spanakopita consists of a crumbly white cheese and vegetable filling, stuffed between layers of pastry. Taking inspiration from this much beloved dish, we're instead using the flavours alongside orzo.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Leek
1 unit(s)
Courgette
(May contain traces of: Celery)
1 bunch(es)
Dill
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
a) Bring a large saucepan of water to the boil with ½ tsp salt for the orzo.
b) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the courgette and leek.
d) Fry until browned on the outside and softened, 6-7 mins.
a) While the veg fries, and once boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
b) Once the veg has softened, add the garlic to the frying pan and fry for 1 min more.
a) Stir the creme fraiche, white wine stock powder and water for the sauce (see pantry for amount) into the veg.
b) Bring to a boil, then lower the heat and simmer until thickened slightly, 2-3 mins.
c) Meanwhile, once your orzo is cooked, drain in a colander. Transfer your orzo back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, stir in the peas and hard Italian style cheese.
b) Stir in the cooked orzo and half the dill. Add a splash more water if you feel it needs it.
c) Squeeze in some lemon juice, then remove from the heat. Season with salt and pepper.
a) Share the pasta between your bowls.
b) Crumble over the Greek style salad cheese and sprinkle on the remaining dill.
c) Serve with any remaining lemon wedges on the side for squeezing over.
