Description
A delightful fusion of creamy baked feta, sweet cherry tomatoes, and vibrant spinach intertwined with al dente orzo pasta—a perfect vegetarian option for family dinners or gatherings.
Ingredients
Scale
- 1 1/4 cups orzo pasta
- 7 ounces feta cheese block
- 1/4 cup cream cheese, softened
- 2 tablespoons olive oil
- 5 ounces baby spinach
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 9 ounces cherry tomatoes, halved
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil or parsley, for garnish
Instructions
- 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 halved cherry tomatoes, thinly sliced red onions, and minced garlic. Drizzle with the remaining olive oil, and season with oregano, crushed red pepper flakes, salt, and pepper.
- Bake for 25 minutes, until the feta is soft and the tomatoes are blistered.
- Meanwhile, cook the orzo pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Add cream cheese, lemon zest, and lemon juice to the baking dish and gently stir to combine.
- Toss in the baby spinach and cooked orzo, mixing until the spinach wilts and sauce coats the pasta, adding reserved pasta water as needed.
- Taste and adjust seasonings, then garnish with freshly chopped herbs before serving.
Notes
For a creamier texture, opt for block feta. Try heirloom tomatoes for better sweetness and experiment with other fresh herbs like thyme or rosemary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg