Baked Feta Orzo Spinach
A delightful dish combining creamy feta cheese, tender orzo pasta, and fresh spinach, perfect for a family dinner or a quick weeknight meal.
Ingredients
Main Ingredients
- 1 1/4 cups orzo pasta tender and aromatic
- 7 ounces feta cheese block creamy and rich
- 1/4 cup cream cheese softened for a luscious texture
- 2 tablespoons olive oil golden and fragrant
- 5 ounces baby spinach vibrant and fresh
- 1 medium red onion thinly sliced for a sweet crunch
- 2 cloves garlic minced for aromatic flavor
- 9 ounces cherry tomatoes halved for juicy bursts
- 1 each lemon (zest and juice) bright and tangy
- 1 teaspoon dried oregano earthy and aromatic
- 1/2 teaspoon crushed red pepper flakes optional, for a hint of spice
- to taste Salt
- to taste Freshly ground black pepper
- 2 tablespoons chopped fresh basil or parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Drizzle 1 tablespoon of olive oil in a large ovenproof baking dish and place the feta cheese block in the center.
- Surround the feta with cherry tomatoes, red onions, and minced garlic. Drizzle with the remaining olive oil, then sprinkle with dried oregano, red pepper flakes, salt, and pepper.
- Bake for approximately 25 minutes until the feta is soft and the tomatoes are blistered.
- Meanwhile, cook the orzo in salted boiling water until al dente, reserving 1/2 cup of pasta water.
- Remove the baking dish from the oven and add cream cheese, lemon zest, and juice to the baked ingredients. Gently stir to combine.
- Add the spinach and cooked orzo, mixing until the spinach wilts and the pasta is coated in the sauce.
- Taste and adjust seasonings, then garnish with fresh herbs and serve hot or warm.
Notes
For a healthier twist, consider whole wheat orzo, vegan cheese alternatives, or adding more vegetables. Avoid overbaking feta and ensure to reserve pasta water for creaminess.