Description
Creamy orzo mingles with tart cherry tomatoes, briny kalamata olives, and wilted spinach under a golden feta crust for a cozy, veggie-packed dinner.
Ingredients
- 2 cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 pint cherry tomatoes halved
- 4 cups fresh spinach
- 1 cup crumbled feta cheese
- 1/2 cup kalamata olives sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet over medium heat and sauté the onion until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the orzo, cherry tomatoes, and kalamata olives, coating everything with oil.
- Pour in the vegetable broth and heavy cream, then season with salt, black pepper, and red pepper flakes.
- Bring the mixture to a gentle simmer, then transfer it into the prepared baking dish.
- Scatter the fresh spinach evenly over the top, then sprinkle the crumbled feta on top of the spinach.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the orzo is tender and the top is golden.
- Let the dish rest for 5 minutes before sprinkling with fresh parsley and serving.
Notes
- For a protein boost add cooked chicken or chickpeas before baking.
- Swap spinach for kale or Swiss chard for a different leafy green.
- Allow the casserole to rest covered to soak up any excess liquid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.