Best 13 Greek Orzo With Feta Recipes

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If you're looking for a delicious and easy-to-make Greek dish, look no further than orzo with feta. This classic recipe is made with small pasta, feta cheese, and a variety of herbs and spices. It's a perfect dish for a quick weeknight meal or a casual get-together with friends. The combination of orzo's nutty flavor, feta's salty tang, and the herbs' and spices' aromatic notes creates a truly unforgettable dish that will leave you craving for more.

Let's cook with our recipes!

HERBED ORZO WITH FETA



Herbed Orzo with Feta image

Provided by Ina Garten

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
Good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 cup medium-diced hothouse cucumber, unpeeled and seeded
1/2 cup small-diced red onion
3/4 pound good feta cheese, large-diced

Steps:

  • Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
  • Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

GREEK ORZO WITH FETA



Greek Orzo with Feta image

This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!

Provided by lauryn

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
½ cup fresh lemon juice
½ cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
½ pound dried orzo pasta
1 cup chopped fresh parsley

Steps:

  • Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g

WARM GREEK ORZO WITH FETA AND TOMATO



Warm Greek Orzo with Feta and Tomato image

Creamy and silky warm orzo cooked to perfection with tomato and topped with tangy feta.

Provided by OliveTomato.com

Categories     Main Course

Time 25m

Number Of Ingredients 11

3 tbsp extra virgin olive oil
1 medium onion finely chopped
1 garlic clove minced
1 ¼ cup dry orzo
1 tsp oregano
2 tsp chopped parsley
2-3 cups water
12 oz (340 g) crushed tomatoes
1 oz (30 g) feta crumbled or grated for serving
Salt and Pepper
2 tsp chopped parsley

Steps:

  • Heat the olive oil in deep pan and sauté the onion until translucent about 5 minutes. Then add the garlic and continue sauteing for 1 minute.
  • Add the orzo and mix, making sure all the orzo is coated with olive oil. Add the tomato, 1 ½ cup hot water, ½ tsp oregano, ¼ tsp salt, ⅛ tsp black pepper, stir and simmer covered for about 12-15 minutes until cooked, adding hot water as needed (¼ cup at a time). Stir occasionally to avoid sticking.
  • When done it will still be slightly liquid and have a risotto like texture. Cover and let it sit for 5 minutes.
  • To serve, place in a shallow bowl, add feta, sprinkle with parsley, oregano, and finish with ground black pepper.

ORZO WITH FETA AND TOMATOES



Orzo with Feta and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings as a side dish

Number Of Ingredients 7

1/2 pound orzo
Salt
2 tablespoons butter
1 cup feta cheese crumbles
A handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
Freshly ground black pepper

Steps:

  • Heat water in large sauce pot to boil and add pasta, cook to al dente.
  • Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

ORZO WITH FETA, TOMATOES, AND DILL



Orzo with Feta, Tomatoes, and Dill image

Provided by Shelley Wiseman

Categories     Cheese     Pasta     Tomato     Side     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Feta     Summer     Family Reunion     Healthy     Potluck     Noodle     Dill     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)

Steps:

  • Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes
  • Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente
  • Drain orzo and toss with tomato mixture. Add feta and toss again.

ONE-PAN ORZO WITH SPINACH AND FETA



One-Pan Orzo With Spinach and Feta image

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, easy, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 ounces baby spinach leaves (8 cups), coarsely chopped
1 teaspoon kosher salt
1 3/4 cups low-sodium chicken or vegetable stock
1 cup orzo
1 teaspoon finely grated lemon zest (from 1 lemon)
3/4 cup crumbled feta (3 ounces), plus more for garnish
1/2 cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Steps:

  • Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
  • Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  • Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
  • Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

ONE-POT GREEK ORZO (KRITHARAKI) WITH TOMATOES AND FETA



One-Pot Greek Orzo (kritharaki) with Tomatoes and Feta image

A simple but comforting Greek dish: orzo simmered slowly in a flavorful tomato sauce and served with feta on top

Provided by Marilena Leavitt

Categories     Vegetarian main dish

Time 30m

Yield 4

Number Of Ingredients 15

¼ cup extra virgin olive oil
1 small red onion (or a shallot)
2 med. garlic cloves
1 small carrot, grated (optional)
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 cup (8oz.) Greek orzo
1 med. cinnamon stick
1 bay leaf
½ tsp. dried Greek oregano
3 cups vegetable stock, hot (or, just use water)
1 cup tomato passata (or, crushed tomatoes)
1 TBSP. fresh parsley, to sprinkle (optional)
--- Greek Feta cheese, crumbled (for serving)
--- drizzle of extra virgin olive oil (for topping)

Steps:

  • Place a medium-sized pot over medium heat and add the olive oil. To the pot, add the chopped onion and cook for two minutes until the onions are translucent. Add the garlic and the carrot and stir in the salt and pepper. Cook until the vegetables are soft and only lightly browned.
  • Add the orzo and stir to coat with the olive oil and vegetables. Pour the hot stock over the orzo, then add the cinnamon stick, the bay leaf, and the oregano. Next, stir in the tomato passata.
  • Bring the mixture to a simmer and reduce the heat to medium-low. Partially cover the pot and cook for about 10-15 minutes, stirring every now and then to make sure that the orzo does not stick to the bottom of the pot. Check to make sure that there is still plenty of sauce in the pot and the orzo is fully cooked. If needed, add a little more hot water to loosen it up. Check the seasoning and adjust as needed.
  • Remove from the heat. Cover with a clean kitchen towel and let it sit for 5 minutes. This will allow the orzo to absorb some of the extra sauce. Remove the cinnamon stick and the bay leaf.
  • Serve in shallow bowls, with some crumbled Greek Feta and a drizzle of fresh extra virgin olive oil.

GREEK ORZO AND BROCCOLI



Greek Orzo and Broccoli image

The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice. Sometimes I add some diced red bell pepper to add color, but I really prefer it without the red bell pepper. The original idea for this recipe came from a recipe on AllRecipes, but I've added some things and made others optional.

Provided by breezermom

Categories     Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup orzo pasta
2 cups fresh broccoli florets
1/3 cup Greek olive, pitted
1/4 cup feta cheese, crumbled
1/4 cup parmesan cheese, grated
2 tablespoons fresh basil, minced
4 1/2 teaspoons slivered almonds or 4 1/2 teaspoons pine nuts, toasted
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain.
  • Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil.
  • In a small nonstick skillet, saute almonds and minced garlic in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat.
  • Stir in olive mixture; toss to coat.
  • Enjoy!

Nutrition Facts : Calories 158.5, Fat 6.8, SaturatedFat 2.2, Cholesterol 9.2, Sodium 196.2, Carbohydrate 18.4, Fiber 1.2, Sugar 0.9, Protein 6.4

GREEK ORZO SALAD



Greek Orzo Salad image

A delicious, colorful salad, with artichoke hearts and feta. I receive a lot of requests for this one.

Provided by Patrice

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup chopped fresh parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.
  • In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
  • Just before serving, drizzle reserved artichoke marinade over salad.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 48.7 g, Cholesterol 22.3 mg, Fat 10.2 g, Fiber 4.8 g, Protein 13.1 g, SaturatedFat 4.1 g, Sodium 615.2 mg, Sugar 4.5 g

GREEK ORZO SALAD



Greek Orzo Salad image

Tart and refreshing, this side salad is a big hit at Judy Roberts' Las Vegas, Nevada home. With all the tasty toppings-including red onion, tomatoes, olives, feta cheese and a zesty dressing-you'd never know it has just 7 grams of fat. "Tiny pasta called orzo gives it extra interest," Judy notes.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

1 cup uncooked orzo pasta
6 teaspoons olive oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.

Nutrition Facts : Calories 120 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 498mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ORZO WITH FETA, CUCUMBER AND TOMATO



Orzo with Feta, Cucumber and Tomato image

Beat the summer heat with this Greek special. Makes a large batch and is good for parties, picnic or keep it all to yourself. Will stay in the fridge for 4 days or so. This is real nice for summer get-togethers and parties and you can make it well in advance.

Provided by Michaelc

Categories     Salad     Pasta Salad     Greek Pasta Salad Recipes

Time 1h55m

Yield 10

Number Of Ingredients 15

1 ¼ cups orzo pasta
1 cup chicken broth
1 cup water
1 red bell pepper, seeded and chopped - divided
2 tablespoons olive oil
2 cucumbers, peeled and chopped
2 cups crumbled feta cheese
2 roma (plum) tomatoes, seeded and chopped
1 red onion, very thinly sliced and cut into 1-inch pieces
1 cup pitted Kalamata olives, coarsely chopped
3 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
  • Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 24.8 g, Cholesterol 26.7 mg, Fat 15.9 g, Fiber 1.8 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 559.8 mg, Sugar 3.6 g

ORZO WITH TOMATOES, FETA, AND GREEN ONIONS



Orzo with Tomatoes, Feta, and Green Onions image

Provided by Giada De Laurentiis

Categories     Cheese     Onion     Pasta     Tomato     Side     Easter     Quick & Easy     High Fiber     Feta     Spring     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 pound orzo (or riso)
2 cups red and yellow teardrop or grape tomatoes, halved
1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts, toasted

Steps:

  • Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  • Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

GREEK ORZO BAKE



Greek Orzo Bake image

I whipped this up one day to compliment some Greek BBQ chicken legs. This recipe is great warm or cold. It's also versatile, so you can add to it whatever suits your taste.

Provided by Cookin in NJ

Categories     < 30 Mins

Time 30m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

1 cup orzo pasta (1/2 lb)
1 cup feta cheese, crumbled (I used reduced fat and it was just fine)
6 kalamata olives, pitted and chopped
2 vine ripe tomatoes, seeded and diced
2 garlic cloves, minced
1/4 cup onion, chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon olive oil
salt and pepper

Steps:

  • Preheat oven to 325.
  • Cook Orzo until al dente.
  • While the orzo is cooking, sauté onion and garlic until softened.
  • Stir in tomatoes and cook for 2-3 minutes.
  • Turn off heat.
  • Add the olives, oregano and basil to the pan and mix well.
  • Add the drained orzo, crumbled feta cheese, olive oil and stir.
  • Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much).
  • Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes.
  • Remove, serve and enjoy!

Tips:

  • Use a large pot to cook the orzo, as it will double in size during cooking.
  • Do not overcook the orzo, as it will become mushy.
  • Rinse the orzo under cold water after cooking to stop the cooking process.
  • Use a good quality feta cheese for the best flavor.
  • Add a variety of vegetables to the orzo for a more colorful and nutritious dish.
  • Garnish the orzo with fresh herbs, such as parsley or basil, before serving.

Conclusion:

Greek orzo with feta is a simple yet flavorful dish that is perfect for a quick and easy weeknight meal. It is also a great dish to serve at parties or potlucks. With its combination of orzo, feta cheese, and vegetables, this dish is sure to please everyone at your table.

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