Creamy Tomato & Spinach Orzo with Baked Feta

Name: Creamy Tomato & Spinach Orzo with Baked Feta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 medium Red onion, finely chopped; 3 cloves Garlic, minced; 1/2 cup Sun-dried tomatoes in oil, drained and chopped; 1 tsp Dried oregano; 1/4 tsp Red pepper flakes (optional); 1 can (400g) Crushed tomatoes; 4 cups Vegetable broth; 1.5 cups Orzo pasta; 2 cups Fresh spinach; 1/4 cup Heavy cream; 200g Feta cheese block; 1 tbsp Olive oil (for feta); Fresh basil or parsley for garnish

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This vibrant and comforting orzo dish is a celebration of simple, delicious flavors. Small, rice-shaped orzo pasta is cooked in a rich tomato-based sauce with sun-dried tomatoes and fresh spinach, creating a creamy and satisfying base. The star of the show is a block of tangy feta cheese, baked until warm and slightly softened, then crumbled over the orzo. It's a quick, easy, and incredibly flavorful meal that's perfect for a weeknight.

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Creamy Tomato & Spinach Orzo with Baked Feta

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenSmall oven-safe dish

Instructions

1
Preheat oven to 200°C (400°F). Place the block of feta cheese in a small oven-safe dish. Drizzle with 1 tablespoon of olive oil. Bake for 15-20 minutes, or until the feta is soft and slightly golden around the edges. Set aside.
2
While feta bakes, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add chopped red onion and sauté until softened, about 5 minutes. Add minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Cook for 2-3 minutes until fragrant.
3
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer. Add the orzo pasta, stirring well to prevent sticking. Cook, stirring occasionally, for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, creating a creamy sauce.
4
Remove the pot from heat. Stir in the fresh spinach until it wilts, then stir in the heavy cream. Taste and season with salt and pepper as needed (feta is salty, so season carefully).
5
Divide the creamy orzo among serving bowls. Crumble the warm baked feta over each serving. Garnish with fresh basil or parsley, if desired, and serve immediately.

Nutrition

Calories580 kcal

Protein22g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I use cherry tomatoes instead of sun-dried tomatoes?

Yes, you can substitute 1 cup of halved cherry tomatoes for the sun-dried tomatoes. Add them with the crushed tomatoes and cook until they soften and burst.

Is there a vegan alternative for this dish?

To make it vegan, omit the feta and heavy cream. Use a plant-based cream (like cashew cream or coconut milk for richness) and a vegan feta alternative, or nutritional yeast for a cheesy flavor.

How do I prevent the orzo from sticking?

Stir the orzo frequently, especially during the first few minutes of cooking, to prevent it from clumping together and sticking to the bottom of the pot.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.