One-Pot Beef & Orzo Skillet with Spinach and Feta

Name: One-Pot Beef & Orzo Skillet with Spinach and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 3.5 lb lean ground beef; 1 large yellow onion; 6 cloves garlic cloves; 3 cups whole wheat orzo; 1 can crushed tomatoes; 4 cups chicken broth; 1 tbsp dried oregano; 0.5 tsp red pepper flakes; 8 cups baby spinach; 1.5 cups feta cheese; 1 whole lemon; 2 tbsp olive oil; 2 tsp kosher salt

Ground beef and orzo simmered risotto-style with tomato, spinach, and feta

Prep: 15 min
Cook: 30 min
Serves 8
Difficulty: easy

Ground beef browns in one pot, then orzo simmers directly in tomato-broth alongside it, soaking up flavor as it cooks risotto-style, finished with a big handful of wilted spinach and crumbled feta.

Why crews like it: Creamy, cheesy-tasting comfort food that's actually just orzo, broth, and feta—no cream involved. One pot means fast cleanup on a busy night.

909Cal

68gProtein

63gCarbs

45gFat

Ingredients

3.5 lb lean ground beef
1 large yellow onion
6 cloves garlic cloves
3 cups whole wheat orzo
1 can crushed tomatoes
4 cups chicken broth
1 tbsp dried oregano
0.5 tsp red pepper flakes
8 cups baby spinach
1.5 cups feta cheese
1 whole lemon
2 tbsp olive oil
2 tsp kosher salt

Instructions

Brown the beef: Cook ground beef and onion in oil over medium-high 8–10 minutes, breaking into crumbles, until no pink remains and onion is soft.
Bloom aromatics: Add garlic, oregano, and red pepper flakes; cook 1 minute until fragrant, stirring so nothing sticks or burns.
Simmer the orzo: Stir in orzo, crushed tomatoes, and 3 cups warm broth. Bring to a simmer, stirring every few minutes and adding more broth as it absorbs, 15–18 minutes until orzo is tender and creamy.
Wilt in the spinach: Fold in spinach a few handfuls at a time until wilted completely—the volume looks huge at first but cooks down fast.
Top with feta and lemon: Remove from heat, taste for salt, and top with crumbled feta and lemon zest at the table. Mixture should look creamy and thick, not soupy.

Tonight's spread

Crusty bread for scraping the pot.
Simple side salad with lemon vinaigrette.

Hall tips

If the orzo looks too thick before it's fully tender, stir in more warm broth a splash at a time.
Kalamata olives stirred in at the end add a nice briny pop.
A crack of black pepper and extra lemon zest right before serving brightens the whole dish.

Meal prep

Have broth warm and ready to add—cold broth added to a hot pot slows down the simmer and orzo can turn gummy waiting. Station: Stir orzo occasionally while it simmers, the same way you'd stir risotto, so it releases starch and turns creamy. Station: Add spinach in batches at the very end—it wilts down fast and looks like too much at first. Station: Finish with feta and lemon zest tableside so it stays fresh, not melted into the pot.

Leftovers

Orzo thickens as it sits—loosen with a splash of broth or water when reheating.
Reheat gently on the stove rather than the microwave to keep the texture creamy.

Large deep skillet or Dutch oven