Go Back
Mediterranean Spinach & Feta Orzo Bake Recipe

Mediterranean Spinach & Feta Orzo Bake

Welcome to the vibrant world of Mediterranean cuisine! Today, we're diving into a delightful dish that perfectly embodies the fresh and wholesome flavors characteristic of this region. The Mediterranean Spinach & Feta Orzo Bake is not just a meal; it's an experience filled with the goodness of spinach, the creaminess of feta, and the satisfying texture of orzo pasta. This dish is perfect for family dinners, potlucks, or even meal prep for the week ahead.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Mediterranean Spinach & Feta Orzo Bake
  • 1 cup orzo pasta a small, rice-shaped pasta that cooks quickly
  • 2 cups fresh spinach chopped
  • 1 cup feta cheese crumbled
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives sliced
  • 1/4 cup red onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil extra virgin recommended
  • 1 tsp dried oregano
  • 1/2 tsp salt adjust according to taste
  • 1/4 tsp black pepper freshly ground
  • 1 cup vegetable broth adds moisture
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Mixing bowl
  • Baking dish
  • Aluminum foil
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: In a large pot, bring salted water to a boil. Add orzo pasta and cook until al dente. Drain and set aside.
  3. Step 3: In a large mixing bowl, combine the drained orzo with spinach, feta, cherry tomatoes, olives, red onion, and garlic. Stir gently.
  4. Step 4: In a small bowl, whisk together olive oil, oregano, salt, and black pepper.
  5. Step 5: Pour the olive oil mixture over the orzo and vegetable combination. Stir well.
  6. Step 6: Grease the baking dish with olive oil. Transfer the orzo mixture into the dish.
  7. Step 7: Pour vegetable broth evenly over the top.
  8. Step 8: Cover the dish with aluminum foil and bake for 25 minutes.
  9. Step 9: Remove foil and bake for an additional 10-15 minutes until the top is lightly golden.
  10. Step 10: Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to 2 months.