Ingredients
Cheese
- 8 oz feta cheese (block)
Pasta and Broth
- 2 cups orzo pasta
- 4 cups vegetable broth
Vegetables and Seasonings
- 20 oz cherry tomatoes
- 2 tsp garlic, minced
- 1 tsp dried oregano
- 1 cup packed fresh spinach
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the orzo and feta to perfection.
- Arrange Feta and Orzo: Place the block of feta cheese in the center of a baking dish. Surround the feta with the uncooked orzo pasta evenly to allow the pasta to cook evenly around the cheese.
- Add Liquids and Flavorings: Pour the vegetable broth over the orzo until the pasta is fully submerged. Evenly distribute the cherry tomatoes, minced garlic, and dried oregano around the feta and orzo in the dish to infuse flavor during baking.
- Bake the Dish: Bake in the preheated oven for about 30 minutes, or until the orzo is tender and cooked through, and the cherry tomatoes have softened and started bursting, releasing their juices.
- Add Spinach and Continue Baking: Remove the baking dish from the oven, add the packed fresh spinach to the mixture, and stir well to incorporate it. Return the dish to the oven for another 5 minutes to allow the spinach to wilt and blend into the dish.
- Final Stir and Serve: Once the baking is complete, remove the dish from the oven and give everything a thorough stir to combine all flavors. Let it cool slightly before serving and enjoy a warm, comforting meal.
Notes
- Use a baking dish large enough to hold all ingredients without spilling.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For extra flavor, sprinkle some crushed red pepper flakes before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with a simple green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian