Name: Baked Feta Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 12 ounces orzo pasta (Cooks quickly and releases starch for creaminess.); 1 block feta cheese (Block melts and blends smoother than crumbles.); 2 cups cherry or grape tomatoes (Burst and sweeten during roasting.); 1 medium red bell pepper, sliced (Adds color and crunch.); 2 cups baby spinach (Adds nutrients and color.); 3 cloves garlic, chopped (Builds savory flavor.); 1 medium onion, chopped (Adds depth to the flavor.); 2 tablespoons extra virgin olive oil (For roasting and flavor.); 2 cups vegetable or chicken broth (To cover the orzo in the pan.); 1 tablespoon lemon zest (Brightens the dish.); 2 tablespoons lemon juice (For added brightness.); 1 teaspoon dry oregano (Classic Greek-inspired flavor.); 1/2 teaspoon chili flakes (Adds a little heat.); to taste salt and pepper (Season to taste, feta is salty.); optional splash of milk or plain yogurt (For extra creaminess.)

Description

A creamy and comforting dish that’s easy to prepare with orzo pasta, feta, and fresh vegetables, baked to perfection.

Ingredients

Main Ingredients

12 ounces orzo pasta (Cooks quickly and releases starch for creaminess.)
1 block feta cheese (Block melts and blends smoother than crumbles.)
2 cups cherry or grape tomatoes (Burst and sweeten during roasting.)
1 medium red bell pepper, sliced (Adds color and crunch.)
2 cups baby spinach (Adds nutrients and color.)
3 cloves garlic, chopped (Builds savory flavor.)
1 medium onion, chopped (Adds depth to the flavor.)
2 tablespoons extra virgin olive oil (For roasting and flavor.)
2 cups vegetable or chicken broth (To cover the orzo in the pan.)
1 tablespoon lemon zest (Brightens the dish.)
2 tablespoons lemon juice (For added brightness.)
1 teaspoon dry oregano (Classic Greek-inspired flavor.)
1/2 teaspoon chili flakes (Adds a little heat.)
to taste salt and pepper (Season to taste, feta is salty.)
optional splash of milk or plain yogurt (For extra creaminess.)

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Instructions

Preparation

Preheat the oven to 400°F (200°C).
In a medium baking dish, toss in the cherry tomatoes, sliced pepper, onion, and garlic.
Drizzle with olive oil and season with salt, pepper, oregano, and chili flakes.
Nestle the block of feta in the middle of the dish.

Cooking

Pour the dry orzo around the feta and veggies.
Add enough broth to barely cover the orzo and gently settle everything.
Bake for about 20 minutes until the tomatoes are softened and the feta is melty.
Stir in the spinach and lemon zest, then bake for an additional 5 to 10 minutes until the orzo is tender.
Squeeze in lemon juice and if desired, stir in a splash of milk or yogurt.
Adjust salt and pepper to taste before serving.

Notes

Let the dish rest for 3 to 5 minutes before serving to allow the orzo to absorb more liquid. Store leftovers in an airtight container for up to 4 days. Reheat with a splash of water or broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: dinner, Main Course
Cuisine: Greek, Mediterranean