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feta orzo bake

3 Mins read

This Feta Orzo Bake is a winner for busy families! It’s a comforting and nutritious dish made with orzo pasta, cherry tomatoes, creamy feta cheese, and vibrant spinach.

Why You’ll Love This Recipe:

  • Kid-Friendly: The creamy feta, sweet tomatoes, and a hint of garlic create a flavor profile that pleases even picky eaters.
  • Easy Preparation: With minimal prep and just one pan required, this recipe is perfect for weeknight meals.
  • Nutritious: Packed with orzo (for carbohydrates), feta cheese (for protein), and vegetables (vitamins and minerals), this dish offers a well-balanced meal.
  • Versatile: Customize it by adding your favorite chopped vegetables, protein sources, or different herbs.

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NOTE

Below you will find a keto-friendly version of this recipe

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Feta Orzo Bake

Feta Orzo Bake


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  • Author: hannafest.com
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Diet: Vegetarian

Description

This Feta Orzo Bake is a comforting and flavorful dish made with orzo pasta, juicy cherry tomatoes, creamy feta cheese, and vibrant spinach.


Ingredients

Scale
  • 1 block feta cheese (approximately 200g)
  • 2 cups orzo pasta
  • 4 cups vegetable broth
  • 20 ounces cherry tomatoes
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 cup packed spinach

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C).
  2. Assemble the Bake:
  • Place the block of feta cheese in the center of a baking dish.
  • Surround the feta with the uncooked orzo pasta.
  • Pour the vegetable broth over the orzo, ensuring it’s fully submerged.
  • Add the cherry tomatoes, minced garlic, and dried oregano, distributing them evenly around the dish.

Bake: Bake for 30 minutes, or until the orzo is cooked through and the tomatoes are soft.

Incorporate Spinach:

Carefully remove the baking dish from the oven.

Add the packed spinach and stir well to combine.

Final Touches:

Return the dish to the oven and cook for an additional 5 minutes, allowing the spinach to wilt slightly.

Remove the dish from the oven and stir everything to combine the flavors.

Serve and Enjoy:

Serve the Feta Orzo Bake warm and enjoy!

Notes

Storage Tips:

  • This dish can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • For longer storage, freeze individual portions in freezer-safe containers and thaw overnight in the refrigerator before reheating.

Tips:

  • Use ripe cherry tomatoes for the best flavor.
  • For a richer taste, use crumbled feta cheese instead of a block.
  • Feel free to experiment with different vegetables like chopped broccoli, peppers, or zucchini.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner, Main Course
  • Method: One-Pan Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: per serving
  • Calories: 400-500 kcal
  • Fat: 10-15g
  • Carbohydrates: 40-50g
  • Protein: 15-20g

how to make the Feta Orzo Bake keto-friendly

Note: Since this recipe uses low-carb vegetables and avoids the orzo pasta, the cooking time might be slightly shorter. Keep an eye on the doneness of the vegetables and adjust baking time as needed.

Total Time Needed :

30

Minutes

Keto Feta Veggie Bake

Ingredients:

1 block feta cheese (approximately 200g)
2 cups zucchini noodles (or shirataki noodles, or cauliflower rice)
4 cups vegetable broth
20 ounces cherry tomatoes
2 teaspoons minced garlic
1 teaspoon dried oregano
1 cup chopped broccoli florets
1/2 cup chopped red bell pepper (optional)
1/4 cup black olives, sliced (optional)
Olive oil (for drizzling, optional)

Instructions:

Preheat the oven to 425°F (220°C).
Assemble the Bake:
Place the block of feta cheese in the center of a baking dish.
If using zucchini noodles, arrange them around the feta. For shirataki noodles or cauliflower rice, simply spread them around the feta.
Pour the vegetable broth over the base, ensuring it’s mostly submerged.
Add the cherry tomatoes, minced garlic, dried oregano, broccoli florets, and red bell pepper (if using).
Drizzle with olive oil, if desired.
Bake: Bake for 30-35 minutes, or until the vegetables are tender and the broth has reduced.
Serve:
Remove the dish from the oven and stir in the black olives (if using).
Serve warm and enjoy!

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