Greek Baked Orzo Recipe
If you’re on the hunt for a weeknight dinner that feels like a sun-drenched escape to the Mediterranean, Greek Baked Orzo is the dish that brings the warmth of Greek kitchens straight to your table. Savory orzo pasta flavored by a cozy blend of tomatoes, cinnamon, oregano, olives, and feta, this one-pan wonder is satisfying, veggie-forward, and full of comfort. It’s quick to prepare, surprisingly hearty, and perfect for sharing with family or friends—just one forkful and you’ll understand why it’s so loved!
Ingredients You’ll Need
Gathering fresh and simple ingredients is the secret to the magic of Greek Baked Orzo. Every item plays a vital role, blending unique flavors and textures to create a dish that’s as colorful as it is delicious.
- Olive oil: Adds richness and classic Mediterranean appeal, ensuring a glossy base for sautéing.
- Yellow onion: Creates aromatic depth and sweetness as it softens in the pan.
- Garlic: Adds a zesty, irresistible fragrance and punch of flavor.
- Canned diced tomatoes (with juices): Forms a tangy, tomato-rich sauce that soaks into the orzo.
- Low-sodium vegetable or chicken broth: Provides moisture and subtle savory notes, allowing the orzo to bake perfectly.
- Dried oregano: Lends a distinctly Greek earthiness and herbal aroma.
- Ground cinnamon: The secret ingredient that gives this dish its signature cozy warmth and a subtle hint of sweetness.
- Crushed red pepper flakes (optional): For those who love a little gentle heat.
- Orzo pasta (uncooked): The star; a rice-shaped pasta that becomes tender and creamy as it bakes.
- Crumbled feta cheese: Brings tang, creaminess, and that unmistakable Greek flair.
- Kalamata olives (sliced): Salty, briny gems that pop with every bite.
- Chopped fresh parsley: Adds a fresh, vibrant green finish for both color and taste.
- Salt and black pepper: Season to taste for the perfect flavor balance.
How to Make Greek Baked Orzo
Step 1: Sauté the Aromatics
Begin by preheating your oven to 375°F. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Toss in the diced onion and let it soften for about 4–5 minutes, stirring until it turns glossy and translucent. Add the minced garlic and cook for just one minute more, allowing it to release its full, savory fragrance without letting it brown.
Step 2: Build the Saucy Base
Pour in the canned diced tomatoes (with their juices), followed by the broth, dried oregano, ground cinnamon, and, if you’re in the mood for some gentle warmth, the crushed red pepper flakes. Give everything a happy stir. This combination already smells like a Greek feast in the making! Allow the mixture to come to a simmer—this helps all the flavors meld together beautifully just before the orzo joins the party.
Step 3: Add the Orzo and Season
Stir in the uncooked orzo pasta directly into the bubbling tomato mixture. Add salt and black pepper to suit your taste. Orzo’s delicate shape soaks up the savory tomato broth, absorbing every bit of flavor while cooking to creamy-tender perfection.
Step 4: Bake Until Tender
Cover the skillet tightly with a lid or foil—this ensures the orzo cooks evenly and doesn’t dry out. Slide it into your preheated oven and bake for 20–25 minutes. Check that the orzo is tender and most of the liquid is absorbed, for that perfect scoopable consistency. Your kitchen will be filled with the scent of cinnamon and oregano mingling with tomato and garlic. It’s pure comfort!
Step 5: Add Classic Greek Toppings
Once out of the oven, uncover and scatter over the crumbled feta, sliced olives, and a generous sprinkle of fresh parsley. Give it all a gentle stir. The feta will soften slightly, olives bring a salty pop, and the parsley wakes up the entire dish with color and freshness. Let everything rest for about 5 minutes before serving—just enough time to pour yourself something to sip and prepare to dig in!
How to Serve Greek Baked Orzo
Garnishes
Finish your Greek Baked Orzo with a flourish of chopped parsley, extra feta crumbles, and perhaps a drizzle of your loveliest olive oil. The vibrant herbs and creamy cheese on top make each serving as beautiful as it is delicious—like a little edible celebration in every bowl.
Side Dishes
This dish is delightfully satisfying all by itself, but you can serve it with a leafy green salad tossed in lemon vinaigrette, some lightly grilled vegetables, or warm pita bread. Classic Greek accompaniments like lemony roasted potatoes or a crisp cucumber salad complement the flavors and keep the meal bright and zesty.
Creative Ways to Present
For a cozy family meal, serve straight from the skillet, letting everyone scoop their own portions while it’s still warm. To impress at a dinner party, spoon Greek Baked Orzo into individual gratin dishes and top with a parsley and feta crumble. Leftovers can even be reimagined as a lunch wrap filling with fresh greens and tzatziki. Have fun with it!
Make Ahead and Storage
Storing Leftovers
Any leftover Greek Baked Orzo keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors only deepen overnight, making tomorrow’s lunch something to look forward to. Make sure it’s cooled before storing to keep everything fresh.
Freezing
To freeze, portion into freezer-safe containers and let cool completely before sealing. Greek Baked Orzo will keep well for up to 2 months. For best results, thaw overnight in the fridge before reheating—it’s a fantastic way to stock your freezer with cozy comfort food.
Reheating
Reheat gently in the microwave or in a covered skillet with a splash of extra broth or water to restore the dish’s creamy texture. Stir occasionally as it warms through, and top with a little fresh parsley or extra feta to liven up the flavors before serving.
FAQs
Can I use whole wheat orzo?
Absolutely! Whole wheat orzo works wonderfully in this recipe, adding a nutty depth and extra fiber. You might need to add a touch more broth and bake for a few minutes longer, just until the orzo is perfectly tender.
Is Greek Baked Orzo good for meal prep?
Yes, it’s a meal prep hero. Since the flavors improve as it sits, making a batch in advance means you’ll have flavorful, ready-to-heat lunches or dinners for days. Just store in portioned containers for convenience.
Can I make this dish vegan?
Definitely! Simply use vegetable broth and skip the feta, or substitute with your favorite vegan feta. The rest of the ingredients are naturally plant-based, making Greek Baked Orzo a delicious vegan option with just a tiny tweak.
What protein can I add for a heartier version?
Feel free to add cooked ground lamb or chicken before baking for richer, meaty flavor. You can also stir in chickpeas or white beans before it goes into the oven for a vegetarian protein boost that keeps every bite hearty and satisfying.
Is it possible to make Greek Baked Orzo gluten free?
If you can find gluten-free orzo pasta, you’re all set! Keep an eye on cooking times, as gluten-free pasta may cook a bit differently, but the rest of the recipe and flavor experience stays exactly the same.
Final Thoughts
There’s something undeniably special about bringing Greek Baked Orzo to your table. Its comforting flavors, easy preparation, and joyful serving style make it a true favorite in my kitchen—and I hope soon in yours, too. Whether you’re after an impressive dinner, a cozy meatless main, or simply something new to love, give Greek Baked Orzo a try and let its sunshine flavors brighten your day.
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Greek Baked Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Baked Orzo is a flavorful and comforting dish that combines orzo pasta with tomatoes, feta cheese, and olives, baked to perfection in the oven. A Mediterranean-inspired one-pot meal that is both satisfying and delicious.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juices
- 2 cups low-sodium vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup orzo pasta, uncooked
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives, sliced
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté onions and garlic: In an oven-safe skillet or Dutch oven, heat olive oil over medium heat. Sauté the diced onion for 4–5 minutes until softened. Add minced garlic and cook for 1 minute.
- Add remaining ingredients: Stir in the diced tomatoes, broth, oregano, cinnamon, and red pepper flakes (if using). Bring to a simmer, then add the orzo. Season with salt and pepper.
- Bake: Cover the skillet with a lid or foil and transfer to the oven. Bake for 20–25 minutes until the orzo is tender and liquid is absorbed.
- Finish and serve: Remove from the oven, uncover, and gently stir in feta, olives, and parsley. Let it rest for 5 minutes before serving.
Notes
- For a heartier version, add cooked ground lamb or chicken before baking.
- You can also mix in baby spinach during the last 5 minutes of baking for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
