Feta Orzo Bake

Ingredients

1 onion, finely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped
150g baby tomatoes, halved
finely grated zest and juice of 1 lemon
1 tbsp dried oregano
low-calorie cooking spray
300g dried orzo pasta
small handful of mint leaves, finely chopped
50g baby spinach
800ml vegetable stock
90g feta cheese, cut into small chunks
2 tbsp sunflower seeds

Method

  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. In a deep baking tray or casserole dish, combine 1 finely chopped onion, 2 finely chopped garlic cloves, 1 chopped red pepper, and 150g halved baby tomatoes. Stir in the finely grated zest and juice of 1 lemon along with 1 tablespoon of dried oregano. Spray with cooking spray and place in the oven for 15 minutes.
  3. Remove from the oven and mix in 300g dried orzo, a small handful of finely chopped mint leaves, and 50g baby spinach. Season to taste, then pour in 800ml vegetable stock. Stir again and return to the oven for another 15 minutes.
  4. Take the dish out of the oven, stir, and evenly cover the top with 90g feta (cut into chunks). Sprinkle with 2 tablespoons of sunflower seeds.
  5. Bake for an additional 10 minutes, until the orzo is fully cooked with no bite left, the feta is melted and starting to brown, and the sunflower seeds are golden.