Tomato, Dill, Olive & Feta Orzo

Tomato, Dill, Olive & Feta Orzo

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Gary Pollard

Gary Pollard

Community member

"This one-pot dish is simple to make and so oozy from the feta cheese. Then there’s the added bonus of hardly any washing up. It’s a go-er! Mop up all the saucy goodness with some warm, crusty bread on the side, if you like."
Easy 👌
20 min
0 min
0 min


2 tbsp
olive oil
3 cloves
400g tin of cherry tomatoes
Black olives
2 tbsp
sherry vinegar
2 tsp
agave nectar (or honey)
300 g
500 ml
100 g
30 g


knife, saucepan, kettle

  • Step 1/8

    • 1 red onion
    • 3 cloves garlic
    • 12 Black olives
    • knife

    Finely dice the red onion, pit the olives (if not already) and mince the garlic cloves.

  • Step 2/8

    • 2 tbsp olive oil
    • saucepan

    Heat the olive oil in a medium saucepan, add the onion, then cook gently for 5 minutes.

  • Step 3/8

    • 2 400g tin of cherry tomatoes
    • 2 tbsp sherry vinegar
    • 2 tbsp tomato paste
    • 2 tsp agave nectar (or honey)

    Once softened, add the minced garlic, cherry tomatoes from both tins, the olives, sherry vinegar, tomato paste and agave nectar (or honey). Stir to combine.

  • Step 4/8

    • 500 ml water
    • kettle

    Whilst that’s cooking, boiling the kettle with at least 500ml of water inside.

  • Step 5/8

    • 300 g orzo

    Once boiled, add the orzo and the water to the saucepan. Stir to combine.

  • Step 6/8

    • 100 g spinach

    Bring the ingredients to a simmer and cook for around 15 minutes or until the orzo is just al-dente, then add the spinach and cook for a few more minutes until it wilts. Stir in a little more water if it looks a bit dry.

  • Step 7/8

    • 200 g feta cheese
    • 30 g dill

    Just before serving, crumble in the feta (leaving a little to garnish on the top) and stir to combine. Roughly chop the dill and add that to the pan, again leaving some leaves aside to garnish.

  • Step 8/8

    • lemon (for garnish)

    Serve in a bowl and scatter the remaining feta and dill to the top. Slice the lemon into wedges, ready for squeezing! Drizzle over a glug of olive oil, then serve. Enjoy.

  • Enjoy your meal!

    Tomato, Dill, Olive & Feta Orzo



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