Vegetables & Sides

Serving

Baked Orzo and Greek Cheese

Name: Baked Orzo and Greek Cheese
Total time: 55 min
Yield: 4 servings
Cuisine: Vegetables & Sides
Ingredients: 1 cup orzo pasta; 1/2 cup heavy cream; 2 Tbsp olive oil; 1/4 cup crumbled feta cheese; 1/2 tsp dried dill; 1 cup grated kasseri cheese; Salt and pepper, to taste

Creamy baked orzo enriched with feta and kasseri cheeses and fragrant dill for a comforting Greek-inspired side.

55 minutes

Serves 4

Side

19 min prep

30 min cook

Contains common allergens

Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

5 steps

1
Cook the orzo in a large pot of salted water according to package directions until al dente, then drain and set aside.
2
Preheat the oven to 350°F (175°C) and lightly oil a 1 1/2-quart ovenproof casserole.
3
Transfer the orzo to a large mixing bowl and stir in the heavy cream, olive oil, feta cheese, and dried dill. Mix well and season with salt and pepper to taste.
4
Transfer the orzo mixture to the prepared casserole and sprinkle the grated kasseri cheese evenly over the top.
5
Bake until heated through and the cheese is melted and lightly golden, about 40 minutes.

Baked Orzo and Greek Cheese — plated and served — Serving moment. How Baked Orzo and Greek Cheese looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

76/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

395

Calories

13 g

Protein

20 g

Carbs

29 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Orzo, the rice-shaped pasta the Greeks call kritharaki, is a staple of Greek home cooking, most famously in the baked dish youvetsi where it cooks in a tomatoey braise. Baking orzo with Greek cheeses like feta and kefalotyri turns it into a creamy, savory casserole that sits between a pasta bake and a risotto. This adaptation keeps the Mediterranean flavors front and center while making it an easy oven side.

Listahan note

This version toasts the orzo first for a nutty depth and bakes it in just enough liquid that it drinks the flavor in, finishing with a crust of Greek cheese that browns into the best part of the dish.

Technique cues

Toast the dry orzo in a little oil until golden before adding liquid, which builds a nutty flavor and helps the grains stay distinct.
Use a measured amount of hot liquid so the orzo absorbs it and turns creamy rather than swimming or drying out.
Reserve some cheese for the top and finish under the broiler for a minute so it browns into a savory crust.

Kitchen flow

Parallel prep: Heat the stock and chop the tomatoes and cheese while the orzo toasts, so the liquid and add-ins are ready the second the toasting is done.
Make-ahead: Toast the orzo and prep the aromatics and cheese ahead; assemble and bake fresh, since baked orzo firms up and dries as it sits.
Leftover move: Loosen leftovers with a splash of stock and reheat, or pan-fry into crisp orzo cakes bound with an egg.
Cleanup rhythm: Use one oven-safe skillet to toast, simmer, and bake so there is a single pan to wash; soak it right after the cheese crust sets.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

orzo pasta

main starch

Purpose: Rice-shaped orzo bakes into a creamy, risotto-like body while keeping a pleasant individual-grain bite.

Handling: Toast in oil until golden before adding liquid.

Adaptation: Any small pasta like ditalini works; for gluten-free, use a gluten-free orzo or arborio rice with adjusted liquid.

feta cheese

tangy salty backbone

Purpose: Briny feta is the defining Greek note, melting into pockets of tang through the orzo.

Handling: Crumble and fold most through the orzo, reserving some for the top.

Adaptation: A firm dairy-free feta works; halloumi adds a chewier salty element.

kefalotyri or Parmesan

browning cheese

Purpose: A hard, salty grating cheese melts and browns into the savory crust on top.

Handling: Grate and scatter over the surface before broiling.

Adaptation: Pecorino or aged Parmesan stand in well; nutritional yeast plus breadcrumbs for dairy-free.

tomatoes

acid and moisture

Purpose: Tomato adds the bright acidity and color that balance the rich cheese and starchy orzo.

Handling: Use chopped fresh or canned, simmered briefly before the orzo goes in.

Adaptation: A spoonful of tomato paste plus stock works if you have no whole tomatoes.

garlic and oregano

aromatics

Purpose: Garlic and dried Greek oregano give the dish its unmistakable Mediterranean perfume.

Handling: Soften the garlic in oil and add oregano so it blooms before the liquid goes in.

Adaptation: Fresh oregano or a little dried thyme can stand in; double down with a pinch of dried mint for a more Greek profile.

Technique notes

Stir once partway through baking to keep the orzo from sticking and packing into a dense bottom layer.
Add the feta toward the end rather than the start, since it can turn grainy if it cooks too long, and you want soft melting pockets.
Finish with a drizzle of good olive oil and a squeeze of lemon off the heat to brighten the rich, salty bake.

Ingredient swaps

Gluten-free direction: Use a gluten-free orzo or substitute arborio rice and increase the liquid, cooking until tender.
Dairy-free option: Use a dairy-free feta and a nutritional-yeast breadcrumb top in place of the grating cheese.
Heartier main: Stir in chickpeas or shredded cooked chicken and a handful of spinach to turn the side into a full meal.

Serve alongside

grilled lamb chops
Greek village salad
roasted lemon broccoli
tzatziki
Assyrtiko white wine
sparkling water with lemon
mint iced tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate covered for up to four days; reheat with a splash of stock or water to loosen the orzo, which firms up cold. Add a little fresh cheese on reheating for the best flavor. It freezes for up to two months; thaw in the fridge and loosen with liquid when reheating.

Equipment

oven-safe skillet or baking dish
box grater
saucepan for heating stock
wooden spoon

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

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