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Baked orzo with spinach, cherry tomatoes and feta

Baked Orzo with Spinach and Feta

This cozy baked orzo is loaded with tomatoes and spinach, then topped with feta and seasoned breadcrumbs. It makes a wonderful vegetarian main or side dish!

Course Main Course, Side Dish
Cuisine Mediterranean, Vegetarian
Keyword baked orzo, spinach and feta bake, vegetarian dinner ideas
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 192 kcal
Author Denisse


for the breadcrumbs:

  • 1 tablespoon olive oil
  • 1/3 cup breadcrumbs
  • 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper optional
  • Pinch of salt

for the baked orzo:

  • 2 tablespoons olive oil
  • 1 small red onion diced
  • 2 garlic cloves minced
  • 1 1/2 cups orzo
  • 2 1/4 cups vegetable broth
  • 1 14 ounce can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh oregano plus more for garnish
  • 2 cups packed baby spinach
  • 1 cup cherry tomatoes halved
  • 1/3 cup feta crumbled


  1. In a small skillet, heat 1 tablespoon olive oil over low heat. Add breadcrumbs, oregano, crushed red pepper and salt to a bowl and mix to combine. Add to skillet and cook, stirring, for about 2-3 minutes or until breadcrumbs are evenly toasted and golden in color. Set aside.

  2. Heat oven to 350 degrees. Add two tablespoons olive oil to a large stockpot. over medium heat. Add onions and cook for about 3-4 minutes. Add garlic and orzo and cook for another minute or two, stirring often. Be careful not to let the garlic burn.

  3. Add vegetable broth, diced tomatoes, tomato paste and vinegar to the pot and bring to a boil, then lower heat to a gentle simmer. Stir in salt, pepper and oregano and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Stir in the spinach and cook for 1 to 2 minutes more, until they are wilted.

  4. At this point most of the liquid should be absorbed and the orzo should be al dente. Transfer orzo to a baking dish and top evenly with breadcrumbs, cherry tomato halves and feta. Bake for 15 minutes. Broil on for another 3-5 minutes if browning is desired. Remove from oven and garnish with fresh oregano leaves before serving.

Recipe Notes

  • If feta isn’t your jam, try swapping it out in favor of goat cheese, parmesan or burrata.
  • If you’re looking to keep this meal vegan, simply omit the cheese or use a vegan cheese substitute. I recently discovered this vegan feta and I am obsessed!
  • You can transform this into a one pot meal by tossing in some shrimp just before transferring it to the oven. You may need to adjust the baking time by a few minutes to ensure that the shrimp is fully cooked.
  • If you don’t have orzo, you can substitute another smaller variety of pasta.