Greek Orzo Bake

To be fair, this is only Greek in the sense that Frito pie is Mexican – not very. It’s a sort of fifties style ode to Grecian food that includes pretty much every ingredient associated with the cuisine.

I was actually inspired by something my University cafeteria used to serve, back in ancient history when I lived in a dorm. Not much there was edible, but I have fond memories of the days when they served this.

It’s warm, comforting and filling like a retro casserole – but unlike most cafeteria food, it’s low in fat and packed with veggies. So you get all of the fun of a guilty pleasure dish, with none of the actual guilt.

The best part though, is that the orzo cooks right in the casserole, so this is truly a one pot dish – perfect for a weeknight supper – or maybe even a last minute pot luck. Omit the cheese, and it’s even vegan. Or make protein seekers happy by adding some ground lamb sausage (going along with the greek theme) or shredded chicken. It’s super versatile!

I’ve made this twice so far, and I loved it both times. It’s my new favourite go-to meal, actually. So go to it!

Greek Orzo Bake.

• 1 can diced tomatoes
• 2 cups fresh spinach (chopped) or 1 cup cooked or frozen (apx 1 package – defrosted, of course)
• 1 1/2 cups orzo (uncooked)
• 1 pepper (red or green – finely chopped)
• 1 red onion (finely chopped)
• 2 cups water or stock
• 1/2 cup black olives (chopped)
• 2 cloves garlic (finely diced)
• 1 tbsp oil
• 2 tsp salt
• 1 tsp oregano
• 1/2 cup crumbled feta (tossed with 1 tsp olive oil)

1. Combine all ingredients (except for feta and oil) in large, lidded casserole dish, and bake for 20 minutes covered @ 450 f – or until pasta is tender and cooked.
2. Remove cover, stir and return to oven for 10 minutes, or until “sauce” is thick and creamy.
3. Add feta (season with cracked black pepper if desired) and broil for 5 minutes.

(serves 4-6)