F or me, it isn’t really spring until the first May bank holiday; the days are longer, the flowers are out, and an abundance of green graces our shelves. This spanakopita orzo is a celebration of all things light, bright and spring. It’s a great weeknight dinner that will instantly transport you to Greece.

Spanakopita orzo

This dish should be oozy, like a good risotto, so if your orzo absorbs all the stock, add a little more hot water to give it that requisite creamy finish.

Prep 15 min

Cook 25 min

Serves 4

25g butter

2 tbsp extra-virgin olive oil , plus extra to serve

1 bunch spring onions , trimmed and sliced

2 garlic cloves , peeled and finely sliced

220g baby leaf spinach , chopped

1.1 litres vegetable stock

350g orzo

Sea salt and black pepper

Juice of 1 lemon

30g pecorino , finely grated

10g fresh dill and/ or mint , leaves picked and finely chopped

150g feta , crumbled

Put a large saucepan or casserole on a medium-low heat and add the butter, olive oil, spring onions and garlic.…