Follow these steps for perfect results
tomatoes
ripe, coarsely chopped
orzo
uncooked
olive oil
onion
chopped
garlic
crushed
chicken broth
oregano
dried
salt
black pepper
spinach
frozen chopped, thawed and drained
feta cheese
crumbled
Coarsely chop the tomatoes and set aside.
Cook the orzo according to package directions.
Set the cooked orzo aside.
In a large skillet, brown the chopped onion and crushed garlic slightly in olive oil.
Stir in the chicken broth, cooked orzo, seasonings (oregano, salt, and pepper), and chopped tomatoes.
Stir in the thawed and drained spinach and crumbled feta cheese.
Cook for about 3 minutes, stirring until heated through and cheese has melted slightly.
Serve immediately, or transfer to a baking dish and bake in a preheated 350°F (175°C) oven until thoroughly hot.
If doubling the recipe, use a 9 x 13-inch pan.
Serve with roast or grilled meats.
Expert advice for the best results
Use high-quality feta for the best flavor.
Add a squeeze of lemon juice for extra brightness.
Garnish with fresh parsley or dill.
Everything you need to know before you start
15 minutes
Can be made ahead of time and reheated.
Serve in a bowl and garnish with fresh herbs and a drizzle of olive oil.
Serve as a side dish with grilled chicken or fish.
Enjoy as a light lunch.
Complements the Mediterranean flavors.
Discover the story behind this recipe
A staple in Mediterranean cuisine.
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