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Creamy Lemon and Dill Orzo

Creamy Lemon and Dill Orzo

with Courgette, Peas and Greek Style Cheese

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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.

Tags:
Veggie
Allergens:
Gluten
•Hvede
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total21 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

1 unit(s)

Leek

1 unit(s)

Courgette

(May contain traces of: Sellerie)

1 bunch(es)

Dill

180 grams

Orzo

(Contains: Gluten, Hvede)

75 grams

Creme Fraiche

(Contains: Milk)

15 grams

Vegetable Stock Paste

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

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2711 kJ
Energy (kcal)648 kcal
Fat22.8 g
of which saturates13.4 g
Carbohydrate85.5 g
of which sugars17 g
Dietary Fibre9 g
Protein26.9 g
Salt2.4 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Large Frying Pan
•Colander
•Large Saucepan

Instructions

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).

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.

3

a) While your veg fries, bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.

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.

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 thickened slightly, 2-3 mins. 

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.

6

a) Share your pasta between bowls.

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

Enjoy!

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