Whenever I make this recipe it takes me back to my trip to Greece several years ago. It is such a beautiful place! I think my favorite part of the trip was the island of Santorini, but I enjoyed every part of it. We got to visit a few islands as well as Athens. There was so much history, beautiful scenery, great people and delicious food! The views on our hike around the island of Santorini looked exactly like the pictures I had seen, only even more beautiful. Iconic blue and white buildings everywhere, beautiful blue water, and bright sunshine. We ate tons of feta, gyros, and other delicious dishes. While this is probably not a traditional Greek recipe, or even necessarily authentic, it has the classic flavors of Greece with kalamata olives and crumbled feta.
I remember creating this recipe out of necessity. It was a busy night, so I knew I would not have a lot of time to cook dinner, and I had ground turkey defrosted that needed to be used. I looked around at what I had to use in the fridge, looked through some cooking sources, and while nothing that I found quite worked, they gave me some inspiration, and I created this recipe. Little did I know it would become a regular meal in our recipe rotation because it is a huge crowd pleaser as well as quick, easy and healthy. You can easily customize it to your tastes, which is helpful when feeding kids. My husband and I love it with all the toppings, but my kids usually prefer it plain, and that’s fine with me. They eat it and enjoy it!
Greek Turkey Orzo Skillet
- 1 1/4 cup orzo pasta dry
- 6 oz spinach fresh or frozen
- 1 T. olive oil
- 1 1/3 lb ground turkey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 red bell pepper chopped
- 1/2 tsp dried oregano
- 2 cloves garlic minced
- feta, kalamata olives, and pepperoncini peppers for serving
Cook orzo according to package directions
Meanwhile, heat olive oil over medium heat in a large skillet. Add ground turkey, sprinkle with kosher salt and pepper, and cook until browned.
Add red bell pepper, oregano, and garlic and cook until peppers begin to soften and turkey is cooked through.
Add spinach and stir until wilted if fresh, or until heated through if frozen.
Stir in drained orzo.
Serve topped with kalamata olives, feta cheese, and pepperoncini peppers.