Everyday cooking
Greek Orzo
Greek Orzo made with Violife Greek White, cherry tomatoes, black olives, spinach and fresh herbs. A flavourful recipe that can be served hot or cold!
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![Cooktime]()
Cooking time20 minutes![Preptime]()
Prep time25 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings4 portions
- 200 g Violife greek white block crumbled
- 2 tbsp olive oil
- 1 red onion finely sliced
- 1 garlic clove crushed
- 400 g tin chopped cherry tomatoes
- 100 g cherry tomatoes halved
- handful of pitted black olive
- 2 tbsp vinegar
- 2 tbsp tomato puree
- 300 g orzo
- 500 ml water
- 100 g spinach
- handful of fresh basil or parsley chopped
- lemon wedges to serve
- In a medium ovenproof pot, heat the olive oil, add the red onion and cook gently for 6 minutes. Add the garlic clove, tomato tin, halved tomatoes, black olives, vinegar, tomato purée and stir together. Season with salt and pepper and add the orzo along with the water. Simmer for 15-20 minutes until the orzo is al dente, then add the spinach and cook until wilted.
- To serve, stir in in half of the crumbled Greek White, half of the basil or parsley and a drizzle of olive oil. Top with the remaining Greek White and place in the oven at 200°C for 10 minutes, until it softens.
- Serve with extra basil or parsley and lemon wedges.
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