Baked Feta Chickpea Orzo with Spinach and Olives

Why You’ll Love This Recipe

• One-pan comfort: creamy orzo, jammy chickpeas, and blistered feta baked together.
• Bright, balanced flavors: briny olives, fresh spinach, and a pop of lemon zest.
• Weeknight-easy with pantry staples, yet dinner-party worthy.
• Flexible and forgiving: swap greens, adjust heat, or add tomatoes without fuss.

Grocery List

• Produce: 1 small yellow onion, 4 garlic cloves, 1 lemon, 5 oz baby spinach
• Dairy: 1 block feta (7–8 oz)
• Pantry: Orzo, 1 can chickpeas, Kalamata olives, vegetable broth, extra-virgin olive oil, dried oregano, crushed red pepper flakes, kosher salt, black pepper

Full Ingredients

For the casserole

• 8 oz orzo (about 1 1/4 cups; 225 g)
• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• 1 small yellow onion, diced small
• 4 garlic cloves, minced
• 2 1/2 cups (600 ml) hot low-sodium vegetable broth
• 3 tbsp extra-virgin olive oil, divided
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes, plus more for finishing
• 1/2 tsp freshly ground black pepper
• Kosher salt, to taste (start with 1/4 tsp; feta and olives add salt)
• 1/2 cup (80 g) pitted Kalamata olives, halved (reserve a few for topping)
• 1 block feta (7 to 8 oz; 200–225 g), preferably in brine

Fold-ins and finish

• 5 oz (140 g) baby spinach
• 1 lemon: finely grated zest + 2 tbsp juice
• Extra crushed red pepper flakes, to taste
• Extra-virgin olive oil, for finishing (optional)

Optional garnish

• Chopped fresh parsley or dill
• Lemon wedges

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 400°F (200°C). Lightly oil a 9×13-inch (3-quart) baking dish. Dice the onion, mince the garlic, halve the olives, and warm the vegetable broth in a saucepan or microwave until steaming (hot broth helps the orzo cook evenly).

Step 2: Soften the aromatics

In a medium skillet over medium heat, warm 2 tbsp olive oil. Add the onion and a pinch of salt; cook, stirring, until translucent and slightly golden at the edges, 4–5 minutes. Stir in the garlic, dried oregano, and 1/4 tsp crushed red pepper flakes; cook 1 minute until fragrant. Remove from heat.

Step 3: Assemble the casserole

In the prepared baking dish, combine the orzo, chickpeas, sautéed onion mixture, most of the olives (reserve a spoonful for the top), hot broth, remaining 1 tbsp olive oil, and black pepper. Taste the liquid and add a small pinch of salt only if needed. Nestle the feta block in the center and lightly drizzle the top of the feta with a few drops of olive oil.

Step 4: Bake covered

Tightly cover the dish with foil and bake for 18 minutes. This traps steam so the orzo hydrates and cooks through without drying.

Step 5: Finish baking uncovered

Remove the foil and gently stir the orzo around the feta to prevent sticking, keeping the feta block intact. Scatter the reserved olives on top. Return to the oven and bake uncovered for 5 minutes to reduce excess liquid and concentrate flavor.

Step 6: Broil to blister the feta

Switch the oven to broil. Broil the dish 2–3 minutes, watching closely, until the feta is lightly browned and just starting to blister at the edges. Do not walk away—the top can brown quickly.

Step 7: Fold in spinach and lemon

Remove the dish from the oven. Add the spinach in handfuls, folding gently with a spatula until wilted and evenly combined, 1–2 minutes. Stir in the lemon juice and sprinkle the lemon zest across the surface. Finish with a pinch of crushed red pepper flakes and a light drizzle of olive oil, if you like.

Step 8: Rest, taste, and serve

Let the casserole rest 5 minutes so the orzo absorbs the last of the juices and turns creamy. Taste and adjust seasoning with salt, pepper, or more lemon. Serve warm with extra lemon wedges and herbs.

Pro Tips

• Use a block of feta stored in brine for best melting and flavor; pre-crumbled feta can be dry.
• Hot broth shortens bake time and keeps the orzo from cooking unevenly.
• Salt cautiously until the end—feta and olives bring plenty of salinity.
• Stir the orzo once when you remove the foil to prevent clumping in the corners.
• Let the finished casserole rest; the texture becomes perfectly creamy as it stands.

Variations

• Tomato-baked: Add 1 cup (240 ml) crushed tomatoes and reduce broth to 2 cups (480 ml) for a saucier, red version.
• Spicy harissa: Whisk 1–2 tbsp harissa into the hot broth for smoky heat, or use Calabrian chili paste.
• Gluten-free: Swap in gluten-free orzo or use small gluten-free pasta; start checking doneness 3–4 minutes earlier.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen, or microwave in short bursts, stirring between each. Freezing is possible for up to 2 months, though the orzo will soften; thaw in the fridge overnight and reheat with extra liquid. For make-ahead, prep and measure all ingredients up to 24 hours in advance. Assemble and bake just before serving (do not combine orzo with liquid far ahead, or it will absorb and turn mushy).

Nutrition (per serving)

Approximate: 540 calories; 20 g protein; 60 g carbohydrates; 23 g fat; 6 g fiber; 900 mg sodium. Values will vary with brands and seasoning.