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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.

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

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

Find it online: https://thefamilycooking.com/66690-baked-orzo-with-feta-and-spinach/