Photo by Tiago Morheto on Pexels
Baked Feta with Roasted Tomatoes, Olives and Orzo
Baked feta over tomato, olive, onion, garlic and oregano with olive oil, served alongside boiled orzo with reserved pasta water.
- 200 g feta cheese block
- 350 g cherry tomatoes
- 150 g orzo pasta
- 80 g kalamata olives
- 1 whole red onion
- 3 whole garlic cloves
- 10 g fresh oregano
- 60 ml extra virgin olive oil
- ½ whole lemon
- 4 g sea salt
- 2 g black pepper
- 250 ml vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Halve cherry tomatoes and thinly slice red onion. Mince garlic cloves.
- Step 3
In a shallow baking dish, combine tomatoes, red onion, olives, and garlic. Drizzle with 40 ml olive oil, season with salt, pepper, and half the oregano. Toss gently.
- Step 4
Place feta block in centre of the tomato mixture. Drizzle feta with remaining 20 ml olive oil and scatter remaining oregano on top.
- Step 5
Bake for 20 minutes until tomatoes blister and feta softens.
- Step 6
Meanwhile, bring a large pot of salted water to boil. Cook orzo according to packet instructions (usually 9–11 minutes). Drain, reserving 100 ml pasta water.
- Step 7
Remove baking dish from oven. Stir the tomato-olive mixture gently, breaking up feta slightly with a spoon to create a sauce.
- Step 8
Add cooked orzo to the baking dish and stir to combine. Add reserved pasta water gradually until you reach a creamy consistency (you may not need all of it).
- Step 9
Squeeze lemon juice over the top, taste and adjust seasoning with salt and pepper.
- Step 10
Divide between two bowls and serve warm.
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