I love this recipe because it delivers big flavor without complicated steps. The oven does most of the work—softening the feta, roasting the veggies, and creating a rich base for the sauce. Once I stir in the orzo and spinach, everything turns creamy, fresh, and perfectly balanced. It’s a satisfying vegetarian meal that feels both wholesome and indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
Directions
I preheat the oven to 400°F (200°C).
I drizzle 1 tablespoon of olive oil in a large ovenproof baking dish and place the feta block in the center. I arrange the tomatoes, onions, and garlic around it.
I drizzle with the remaining olive oil and season with oregano, red pepper flakes, salt, and pepper.
I roast everything for 25 minutes, until the feta softens and the tomatoes blister.
Meanwhile, I cook the orzo in salted boiling water until al dente, reserving 1/2 cup of the pasta water before draining.
I remove the baking dish from the oven and stir in the cream cheese, lemon zest, and lemon juice, breaking down the feta into a creamy sauce.
I add the spinach and cooked orzo, tossing until the spinach wilts and the sauce coats the pasta. I add some pasta water if I want it creamier.
I taste, adjust seasoning, and garnish with basil or parsley before serving.
I add roasted red peppers or olives for extra Mediterranean flavor.
I stir in chickpeas for added protein.
I use whole-wheat orzo for extra fiber.
I add extra lemon zest for a brighter finish.
I swap cream cheese for ricotta when I want a lighter, fluffier sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water, broth, or milk to loosen the sauce since orzo absorbs liquid as it sits. I reheat it gently on the stovetop or in the microwave.
FAQs
Can I use crumbled feta instead of a block?
Yes, but the block melts more smoothly and creates a creamier sauce.
Can I replace orzo with another pasta?
Small pastas like couscous, ditalini, or mini shells work well.
Can I add protein to this dish?
Yes, grilled chicken, shrimp, or salmon pair beautifully.
Can I make this without cream cheese?
Yes, I simply add extra feta or a splash of cream for creaminess.
Do I need to cook the spinach first?
No, it wilts perfectly from the heat of the pasta and sauce.
Conclusion
I love how this baked feta orzo spinach dish turns simple, fresh ingredients into a creamy and flavorful meal with very little work. The roasted vegetables, tangy feta, bright lemon, and tender orzo create a comforting, vibrant dish that I can enjoy any night of the week. It’s one of those reliable recipes I come back to whenever I want something easy, delicious, and satisfying.
Creamy, cheesy, and packed with roasted veggies, this baked feta orzo is a comforting and flavorful vegetarian dinner.
Author:Sarah
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1¼ cups orzo pasta
7 oz feta cheese block
¼ cup cream cheese, softened
2 tbsp olive oil
5 oz baby spinach
1 medium red onion, thinly sliced
2 cloves garlic, minced
9 oz cherry tomatoes, halved
Zest and juice of 1 lemon
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp chopped fresh basil or parsley, for garnish
Instructions
Preheat oven to 400°F (200°C).
Prepare baking dish: Drizzle 1 tbsp olive oil in a large ovenproof dish. Place feta block in the center. Arrange cherry tomatoes, sliced onion, and minced garlic around it. Drizzle with remaining olive oil. Sprinkle with oregano, red pepper flakes, salt, and black pepper.
Roast: Bake for 25 minutes, or until the feta is soft and the tomatoes are blistered.
Cook orzo: While baking, cook orzo in salted water until al dente. Reserve ½ cup pasta water, then drain.
Mix in sauce ingredients: Remove the baking dish from the oven. Add softened cream cheese, lemon zest, and lemon juice. Stir to break up the feta and mix well.
Combine with spinach and pasta: Add baby spinach and cooked orzo. Stir until spinach wilts and everything is evenly coated. Add reserved pasta water as needed for creaminess.
Season and garnish: Adjust salt and pepper to taste. Garnish with chopped fresh basil or parsley. Serve warm.
Notes
Adjust red pepper flakes based on spice preference.
Ensure feta cheese is vegetarian if needed.
Use whole wheat orzo for added fiber or gluten-free pasta if needed.
Try adding olives or artichokes for extra Mediterranean flavor.
