Tender orzo, baked feta, spinach, and cherry tomatoes combine in a creamy Mediterranean-inspired main dish.
# What you'll need:
→ Pasta & Dairy
01 - 1 1/4 cups orzo pasta
02 - 7 ounces feta cheese, block
03 - 1/4 cup cream cheese, softened
04 - 2 tablespoons olive oil
→ Vegetables
05 - 5 ounces baby spinach
06 - 1 medium red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 9 ounces cherry tomatoes, halved
09 - Zest and juice of 1 lemon
→ Herbs & Seasoning
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - 2 tablespoons fresh basil or parsley, chopped for garnish
# Method:
01 - Preheat oven to 400°F. Drizzle 1 tablespoon olive oil into a large ovenproof baking dish.
02 - Position feta cheese block in the center of the dish. Surround with cherry tomatoes, red onion, and garlic. Drizzle with remaining olive oil, then season with oregano, red pepper flakes, salt, and black pepper.
03 - Bake for 25 minutes or until feta softens and tomatoes blister.
04 - Boil orzo pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain orzo.
05 - Remove dish from oven. Add cream cheese, lemon zest, and lemon juice. Stir gently to integrate, breaking up feta and combining with vegetables.
06 - Add baby spinach and cooked orzo to baking dish. Toss well until spinach wilts and sauce evenly coats pasta. Incorporate reserved pasta water as needed for desired creaminess.
07 - Adjust seasoning with additional salt and black pepper to taste. Sprinkle with chopped fresh basil or parsley before serving.
