Print

Creamy Baked Feta Orzo Recipe with Spinach Sun-Dried Tomatoes and Olives

creamy baked feta orzo - featured image
Print Recipe

A creamy, comforting Mediterranean-inspired baked orzo dish featuring tangy baked feta, fresh spinach, sun-dried tomatoes, and briny olives. Perfect for easy weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 cup (200 grams) orzo pasta
  • 8 ounces (225 grams) block feta cheese
  • 4 cups (about 120 grams) fresh baby spinach
  • 1/3 cup (50 grams) sun-dried tomatoes, chopped (oil-packed recommended)
  • 1/4 cup (40 grams) Kalamata olives, pitted and halved
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 1/2 cups (600 ml) vegetable or chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the orzo in boiling salted water for about 7 minutes, until just shy of al dente. Drain and set aside.
  3. Sauté the garlic in olive oil over medium heat in a saucepan until fragrant, about 1 minute. Avoid browning.
  4. Add the sun-dried tomatoes and olives to the garlic, stirring for 2 minutes to release their flavors.
  5. Pour in the broth and bring to a simmer. Stir in oregano, salt (sparingly), and pepper.
  6. Stir in the spinach until it wilts, then fold in the par-cooked orzo. Mix well to coat the pasta.
  7. Transfer the mixture to an oven-safe baking dish, spreading evenly.
  8. Place the block of feta in the center of the orzo mixture. Drizzle with a little olive oil and squeeze lemon juice over the top.
  9. Bake uncovered for 25-30 minutes or until the feta is soft and golden and the orzo has absorbed most of the liquid.
  10. Remove from oven and gently stir the feta into the orzo, creating a creamy sauce that binds everything together.
  11. Let it rest for 5 minutes before serving to allow flavors to meld.

Notes

[‘Do not fully cook the orzo before baking to avoid mushiness; parboil it instead.’, ‘Leave the feta block whole during baking and stir it in at the end for a creamy texture.’, ‘Use oil-packed sun-dried tomatoes for richer flavor and moisture.’, ‘Wilt spinach gently to avoid bitterness.’, ‘Season lightly at first since feta and olives add saltiness.’, ‘You can substitute baby kale for spinach or roasted red peppers for sun-dried tomatoes.’, ‘For a vegan version, use plant-based feta and vegetable broth.’, ‘Add grilled chicken or crispy chickpeas for extra protein.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat with a splash of broth or water.’]

Nutrition

Keywords: baked feta, orzo, spinach, sun-dried tomatoes, olives, creamy pasta, Mediterranean recipe, easy dinner, comfort food

Find it online: https://prismtaste.com/creamy-baked-feta-orzo-recipe-with-spinach-sun-dried-tomatoes-and-olives-easy-and-delicious/