One Pan Baked Orzo with Spinach and Feta

Name: One Pan Baked Orzo with Spinach and Feta
Cook time: 50 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 x 360g jars Ballymaloe 100 Recipe Sauce; 300 g orzo; 150 g frozen spinach; 1 x 200 g block of feta cheese

Serves 4

Cook: 50 mins

Serves 4

2 x 360g jars Ballymaloe 100 Recipe Sauce

300 g orzo

150 g frozen spinach

1 x 200 g block of feta cheese

Method

Step 1

Prep: Preheat the oven to 190°C (170°C fan).

Step 2

Tear off a large sheet of non-stick baking paper. It should be large enough to overhang the sides of a wide, shallow casserole or to come at least halfway up the sides. You might need to use two pieces. Scrunch it up, then spread it out flat in the casserole, letting it come up and over the sides.

Step 3

Pour the sauce and orzo into the lined casserole. Fill up each jar halfway with water and swish it around to catch any sauce still clinging to the sides of the jars, then pour that into the casserole too (you want to use approx. 400ml of water).

Step 4

Season to taste, then gently stir everything together, being careful not to let the liquid go up and over the sides of the paper.

Step 5

Put the cubes of frozen spinach on top, pushing them into the orzo.

Step 6

Cover the casserole with a lid. Cook in the preheated oven for 45 minutes, until the orzo is cooked.

Chef's Tips

Crumble the feta all over the top, then serve straight to the table with garlic bread on the side. When spooning out the orzo, be careful not to take any of the baking paper with it.

Serving Suggestions & Notes

Cheese swap: You can use mozzarella instead of feta. Just tear the mozzarella over the orzo towards the end of the cooking time and let it cook for another 5 minutes to let the cheese melt on top.