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Lunch recipe · from the recipe book

Greek Orzo-Style Spinach and Feta Casserole

Tender couscous-free bulgur baked in a dill and oregano broth with spinach, white beans, zucchini and salty, creamy pockets of feta.

Greek Orzo-Style Spinach and Feta Casserole

Ingredients

  • 1½ cups200 gBulgur, dry
  • 1½ cups254 gGreat northern or cannellini beans, canned, drained and rinsed
  • 1 cup crumbled150 gFeta cheesecrumbled
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 1½ medium300 gZucchinidiced
  • 1 medium110 gRed oniondiced
  • 3 cloves9 gGarlicminced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2¾ cups600 gVegetable broth
  • 1½ tbsp20 gOlive oil
  • 2 tsp2 gDried oregano
  • 1 cup sprigs10 gFresh dillchopped
  • 2 tbsp30 gLemon juice
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil.
  2. Prep first: dice the red onion and zucchini, mince the garlic, halve the cherry tomatoes, chop the spinach and dill, and crumble the feta.
  3. Heat the remaining olive oil in a large skillet over medium heat. Add the red onion and zucchini and cook 5 minutes until softened, then add the garlic and oregano and cook 1 minute.
  4. Make the herb broth: in a saucepan, bring the vegetable broth to a simmer, then stir in the lemon juice, black pepper and half of the dill.
  5. In the baking dish, combine the bulgur, great northern beans, spinach, cooked onion-zucchini mixture and half of the feta.
  6. Pour the hot herb broth over the bulgur mixture, stir once, and scatter the cherry tomatoes on top.
  7. Cover tightly with foil and bake 35 minutes, until the bulgur is tender and the broth is absorbed.
  8. Uncover, dot with the remaining half of the feta and bake 10 minutes more until the feta is soft.
  9. Rest 10 minutes, sprinkle with the remaining half of the dill, and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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