Spinach, lemon and feta are a common Greek combination. Add some orzo pasta and fresh herbs and you’ve got a dish that’s the perfect accompaniment to grilled lamb chops or served on its own as a Greek-inspired meatless entrée.

Orzo pasta is treated much like rice in this pilaf, as it is sautéed first in a flavor base of olive oil, onions and garlic. Chicken broth and lemon juice are added and the orzo cooks until tender. Chopped baby spinach, fresh dill, mint and a sprinkling of feta cheese complete the dish that is great served hot, at room temperature or even cold.

• 3 tablespoons olive oil
• 1/2 large yellow onion, minced
• 4 scallions, minced
• 1 teaspoon minced garlic, about 1 clove
• 2 cups dry orzo pasta
• Sea salt and freshly ground black pepper, to taste
• 4 cups of reduced sodium chicken broth
• Juice and zest of one lemon
• 1 6-ounce bag fresh baby spinach, washed, dried and finely chopped
• 1/2 cup chopped fresh dill weed
• 1/2 cup chopped fresh mint leaves
• 1/2 cup crumbled feta cheese, optional

Heat olive oil in a large skillet and sauté the onions, scallions and garlic. Add orzo and sauté, for 3 to 4 minutes. Season with salt and pepper to taste.

Stir in chicken broth and lemon juice, bring to a boil, cover and simmer for 10 minutes, until pasta is almost done. Stir in spinach, a little at a time, adding more as the spinach wilts. Simmer for 5 minutes, until orzo is done. Stir in the dill and mint and sprinkle with the feta before serving.

Makes 6-8 servings.