Baked Orzo with Feta and Spinach

I love this baked orzo because I can create a creamy, comforting pasta dish without preparing a separate sauce. As the orzo cooks, it absorbs the broth, tomato juices, garlic, and seasonings, giving every bite plenty of flavor.

The feta adds a salty, tangy richness, while spinach keeps the dish fresh and colorful. I especially like the contrast between the creamy pasta and the slightly caramelized tomatoes that develop during baking.

I can serve this dish as a vegetarian main course or use it as a side with chicken, fish, or roasted vegetables. I can also add other vegetables and herbs depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta
• Feta cheese
• Fresh baby spinach
• Cherry or grape tomatoes
• Vegetable or chicken broth
• Garlic
• Yellow onion or shallot
• Extra-virgin olive oil
• Dried oregano
• Dried thyme
• Red pepper flakes, optional
• Lemon zest
• Fresh lemon juice
• Salt
• Freshly ground black pepper
• Fresh basil or parsley

I prefer using a block of feta because it becomes wonderfully soft and creamy during baking. I also use fresh baby spinach because I can stir it directly into the hot orzo and let the residual heat wilt the leaves.

Directions

1. I preheat my oven to 400°F (200°C) and lightly grease a large baking dish with olive oil.
2. I add the uncooked orzo to the baking dish along with the finely chopped onion, minced garlic, oregano, thyme, red pepper flakes, salt, and black pepper.
3. I pour in the broth and stir everything together so the orzo is evenly distributed across the baking dish.
4. I scatter the cherry tomatoes over the orzo, leaving some whole and cutting others in half if they are particularly large.
5. I place the block of feta in the center of the baking dish and drizzle olive oil over the feta and tomatoes.
6. I cover the baking dish tightly with foil and bake for about 20 minutes.
7. I carefully remove the foil and stir the orzo around the feta. I check the pasta and add a small splash of hot broth or water if the mixture looks too dry.
8. I return the dish to the oven uncovered and bake for another 10–15 minutes, or until the orzo is tender and most of the liquid has been absorbed.
9. I remove the dish from the oven and gently break up the softened feta, stirring it into the orzo and tomatoes until the pasta becomes creamy.
10. I add the fresh spinach a handful at a time and stir until it wilts into the hot pasta.
11. I stir in fresh lemon zest and a squeeze of lemon juice to brighten the rich feta sauce.
12. I taste the orzo and adjust the salt, pepper, and red pepper flakes as needed.
13. I let the baked orzo rest for about 5 minutes so the sauce can thicken slightly.
14. I finish the dish with fresh basil or parsley, additional crumbled feta, and a drizzle of extra-virgin olive oil before serving.

Servings and Timing

This recipe makes approximately 4–6 servings.

Prep time: 10–15 minutes
Cook time: 30–35 minutes
Resting time: 5 minutes
Total time: approximately 50–55 minutes

I serve the orzo while it is warm and creamy. If it thickens more than I want while resting, I stir in a splash of warm broth before bringing it to the table.

Variations

For a chicken Baked Orzo with Feta and Spinach, I add cooked shredded or diced chicken toward the end of baking. I stir it in with the spinach so the chicken warms through without drying out.

When I want additional vegetables, I add zucchini, bell peppers, mushrooms, artichoke hearts, or sun-dried tomatoes. I keep moisture in mind because some vegetables release more liquid than others while baking.

For an extra Mediterranean version, I add Kalamata olives and artichoke hearts and finish the dish with plenty of fresh parsley and lemon.

When I want more protein while keeping the recipe vegetarian, I stir in drained chickpeas. I like how their mild flavor works with feta, tomatoes, spinach, and herbs.

For a creamier version, I stir in a small amount of cream, cream cheese, or additional feta after baking. I add it while the orzo is still hot so it melts smoothly into the sauce.

Storage/Reheating

I store leftover Baked Orzo with Feta and Spinach in an airtight container in the refrigerator for up to 3–4 days.

The orzo continues absorbing moisture as it sits, so I usually add a splash of broth or water before reheating. This helps loosen the pasta and restores some of its original creaminess.

For stovetop reheating, I place the orzo in a saucepan over medium-low heat with a small amount of broth. I stir frequently until everything is heated through.

I can also microwave individual portions. I add a splash of liquid, cover the container loosely, and heat in short intervals, stirring occasionally.

I prefer refrigerating this dish rather than freezing it because cooked orzo can become softer after freezing and thawing.

FAQs

Can I put uncooked orzo directly into the baking dish?

Yes. I add the uncooked orzo directly to the baking dish and let it cook in the broth. I make sure there is enough liquid and keep the dish covered during the first part of baking so the pasta can cook evenly.

Can I use frozen spinach instead of fresh spinach?

Yes. I thaw the frozen spinach first and squeeze out as much excess moisture as possible. I then stir it into the baked orzo near the end, just as I would with fresh spinach.

How do I keep baked orzo from becoming dry?

I make sure I use enough broth and keep the baking dish tightly covered during the first stage of cooking. If I notice the orzo absorbing the liquid before it becomes tender, I add a little more hot broth or water.

Can I make Baked Orzo with Feta and Spinach ahead of time?

I can prepare the ingredients ahead, but I prefer baking the orzo shortly before serving because freshly cooked orzo has the creamiest texture. If I cook the entire dish ahead, I reheat it with additional broth to loosen the sauce.

What can I serve with Baked Orzo with Feta and Spinach?

I often serve it as a complete vegetarian meal with a simple green salad or roasted vegetables. When I want a larger meal, I pair it with grilled chicken, salmon, shrimp, meatballs, or another simple protein.

Conclusion

This Baked Orzo with Feta and Spinach is one of my favorite ways to turn simple Mediterranean ingredients into a warm and satisfying meal. I love how the tender orzo absorbs the flavors of tomatoes, garlic, herbs, and broth while the baked feta creates a creamy, tangy finish.

Baked Orzo with Feta and Spinach

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Creamy baked orzo with feta, spinach, juicy tomatoes, garlic, lemon, and Mediterranean herbs. This easy one-pan vegetarian meal bakes until tender and finishes with fresh greens and herbs.

• Author: Laura
• Prep Time: 10-15 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• 1 1/2 cups (300 g) uncooked orzo pasta
• 8 ounces (225 g) block feta cheese
• 5 ounces (140 g) fresh baby spinach, about 5 packed cups
• 2 cups (300 g) cherry or grape tomatoes
• 3 cups (720 ml) low-sodium vegetable broth or chicken broth, plus more as needed
• 3 garlic cloves, minced
• 1 small yellow onion or 2 shallots, finely chopped
• 3 tablespoons extra-virgin olive oil, divided, plus more for finishing
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh basil or parsley
• 1/4 cup crumbled feta, optional, for serving

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Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch baking dish with 1 tablespoon olive oil.
2. Add the uncooked orzo, onion, garlic, oregano, thyme, optional red pepper flakes, salt, and black pepper to the baking dish.
3. Pour in the broth and stir well, spreading the orzo into an even layer.
4. Scatter the tomatoes over the orzo. Place the block of feta in the center and drizzle the remaining 2 tablespoons olive oil over the feta and tomatoes.
5. Cover the baking dish tightly with foil and bake for 20 minutes.
6. Carefully remove the foil and stir the orzo around the feta. If the pasta looks dry but is still firm, stir in 1/4–1/2 cup hot broth or water.
7. Return the dish to the oven uncovered and bake for another 10–15 minutes, until the orzo is tender and most of the liquid has been absorbed.
8. Remove from the oven. Break up the softened feta and stir it together with the tomatoes and orzo until creamy.
9. Add the spinach a handful at a time, stirring until wilted. Stir in the lemon zest and lemon juice.
10. Taste and adjust the salt, black pepper, and red pepper flakes as needed. Let the orzo rest for 5 minutes to thicken.
11. Finish with fresh basil or parsley, optional crumbled feta, and a drizzle of extra-virgin olive oil. Serve warm.

Notes

• A 9 x 13-inch baking dish allows the orzo to cook in a relatively even layer.
• Use a block of feta rather than pre-crumbled feta for the creamiest texture after baking.
• Broth absorption can vary by brand of orzo and baking dish. Add 1/4–1/2 cup additional hot broth if the pasta is still firm after the initial covered bake.
• For frozen spinach, thaw about 5 ounces and squeeze it thoroughly to remove excess moisture before stirring it into the cooked orzo.
• For extra Mediterranean flavor, add 1/2 cup drained artichoke hearts and 1/3 cup sliced Kalamata olives.
• For extra vegetarian protein, stir in one drained and rinsed 15-ounce can of chickpeas before baking.
• Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat with a splash of broth or water to restore the creamy consistency.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 375 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 35 mg