# What You’ll Need:
→ Pasta & Dairy
01 - 1 1/4 cups orzo pasta
02 - 7 ounces feta cheese block
03 - 1/4 cup cream cheese, softened
04 - 2 tablespoons olive oil
→ Vegetables
05 - 5 ounces baby spinach
06 - 1 medium red onion, thinly sliced
07 - 2 cloves garlic, minced
08 - 9 ounces cherry tomatoes, halved
09 - Zest and juice of 1 lemon
→ Herbs & Seasoning
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes, optional
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - 2 tablespoons chopped fresh basil or parsley, for garnish
# How to Make It:
01 - Set oven to 400°F (200°C).
02 - Drizzle 1 tablespoon olive oil in a large ovenproof baking dish. Place feta cheese block in the center. Arrange cherry tomatoes, sliced red onion, and minced garlic around the feta. Drizzle with remaining olive oil and sprinkle with oregano, red pepper flakes, salt, and black pepper.
03 - Roast for 25 minutes until feta is soft and tomatoes are blistered.
04 - Meanwhile, cook orzo pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
05 - Remove baking dish from the oven. Add softened cream cheese, lemon zest, and lemon juice. Gently stir to combine, breaking up the feta and mixing with vegetables.
06 - Add baby spinach and cooked orzo to the baking dish. Toss thoroughly until spinach wilts and sauce evenly coats the pasta, using reserved pasta water for a creamy texture as needed.
07 - Taste, adjust seasoning, and garnish with fresh basil or parsley before serving.
