Chop two things, stir together the rest with a bit of broth, and stick it in the oven. Tossed with melted butter, the fillo topping gets golden and crunchy, while the orzo mixture underneath cooks up creamy and tender, no pre-cooking required. Cook, relax and enjoy!
What you'll need: 7 oz onion fresh dill 3 oz feta 3 oz kalamata olives (pitted) 10 oz frozen chopped spinach 3/4 cup orzo 8 oz vegetable broth 2 Tbsp butter 5 oz fillo dough olive oil coarse salt freshly ground black pepper
Equipment: baking dish small saucepan
Recipe steps: 1. Prep ingredients Preheat oven to 400°F. Trim, peel, and chop onion. Finely chop dill and crumble feta. Roughly chop olives and defrost spinach if necessary.
Prepare filling Combine onion, spinach (and any liquid from defrosting), feta, olives, orzo, 1 tablespoon oil, and 1½ teaspoons salt in a medium bowl and toss to combine. Transfer mixture to a 2-quart baking dish (or 8-by-8-inch baking dish).
Heat broth Combine broth and 1 cup water in a small saucepan over high heat. Bring to a boil and pour over orzo mixture and stir to combine.
Bake orzo Bake orzo until bubbling, 10 minutes.
Make topping While orzo bakes, melt butter in a small saucepan or in the microwave. Cut fillo into 2-inch strips and toss with butter. Arrange fillo on top of orzo.
Finish baking Return baking dish to oven and continue to bake until golden brown, 10–15 minutes. Let cool 5 minutes before eating. Enjoy!