Winter Comfort Food

These winter days I’ve been yearning for meals that offer warm comfort and a hint of springtime. Here’s a recipe that delivers in full. The combination of spinach and feta evokes the Greek dish spanakopita. A sprinkling of green peas (thawed from frozen) adds brightness in color and flavor. Fresh dill, and lots of it, reminds me of spring meadows. This dish holds up well as a main or a side. It’s easy to prepare and only one pan to clean afterwards. Simple, savory, and a sampling of seasonal flavors to come. These are the comforts that are helping me get through winter.

Spinach and Feta Orzo

(adapted from a Melissa Clark recipe)

Time: 30 mins

Yield: 4 servings

Ingredients:

2 tablespoons unsalted butter

4 scallions, thinly sliced (reserve 1 tablespoon of them for garnish at end)

2 large garlic cloves, minced

6-8 oz. baby spinach leaves, chopped

1 teaspoon kosher salt

1 ¾ cup vegetable or chicken stock

1 cup orzo

1 teaspoon grated lemon zest

½ cup crumbled feta, plus more (optional) for garnish

½ cup frozen peas, thawed

1 cup chopped fresh dill (could sub parsley)

Instructions:

1. Heat a 10-inch skillet over medium, then melt butter for 30-60 secs. Stir in the garlic and scallions, and cook until soft, stirring often, about 3 minutes.
2. Add spinach, in batches if doesn’t fit in the pan at once. Add ½ teaspoon salt. Cook until spinach is wilted, stirring occasionally, about 5 mins.
3. Pour in stock, stir, and bring to simmer.
4. Stir in orzo, lemon zest, and remaining ½ teaspoon salt. Cover and simmer over med-low heat until most of the liquid is absorbed, stirring once or twice, for 10-14 mins.
5. Add feta, peas, and dill. Cover the pan and cook another 1 min.
6. Can garnish with a sprinkling of feta and the reserved chopped scallions.