Greek Baked Orzo

Submitted by Savannah Bird - added 9/18/26

⏱ 50 min 🍽 Serves 4

Greek Baked Orzo! This was a favorite hearty, wholesome, easy meal during our grad school years. A Bird family classic, adapted from Pinch of Yum.

Ingredients

• 2 Tbsp. olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups spinach
• 1 1/2 tsp. dried oregano
• 2 tsp. dried dill
• a tiny pinch of red pepper flakes
• 1 tsp. kosher salt
• 3 Tbsp. tomato paste
• 1 cup uncooked orzo
• 14 oz. can diced fire-roasted tomatoes
• 1-2 cups cooked chicken or chickpeas
• 2 1/2 cups vegetable or chicken broth
• 1-2 Tbsp. butter (optional)
• 1/2 cup feta for topping (optional)
• 1 cup greek yogurt for topping (optional)
• 3 Tbsp. dill for topping (optional)
• lemon wedges for serving (optional)

Instructions

1. Preheat the oven to 400F degrees.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the onion. Saute for 5 minutes or until soft.
3. Add the garlic, red pepper, oregano, dill, red pepper flakes, and salt. Saute for 5 minutes or until the spinach is wilted.
4. Add the tomato paste. Saute for 1-2 minutes.
5. Add the orzo, canned tomatoes, chicken or chickpeas, and broth. Bring to a simmer.
6. Add the spinach and stir.
7. Bake for 10-15 minutes until the orzo is soft.
8. Finish by stirring in butter, crumbling feta over the top, lemon juice, greek yogurt, and freshly ground black pepper.