Rating: 3.71 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This recipe is my own creation and it has evolved over the times I've made it. Last night's version came out really yummy, so I wanted to save it here so I can do it again!


Recipe Summary test

10 mins
45 mins
55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8-inch square baking dish.

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until almost cooked through but firm to the bite, 9 to 10 minutes. Drain.

  • Stir feta cheese, cream cheese, and olive oil together in the empty pot used for orzo until cheeses are mostly melted, placing over low heat if needed. Remove pot from heat. Stir orzo and half-and-half into cheese mixture.

  • Mix spinach, tuna, dill, salt, and pepper into orzo mixture; pour into the prepared baking dish. Top tuna-orzo mixture with Parmesan cheese. Cover dish tightly with an oven-proof lid or aluminum foil.

  • Bake in the preheated oven for 30 minutes; remove covering and bake until Parmesan cheese is melted and edges are starting to brown, 5 to 8 minutes.

Cook's Notes:

All amounts of cheese and the half-and-half are approximate, because I didn't measure when I made this up last night. Use what feels right to you. You want to add enough of the liquid so that the casserole isn't gluey when it's finished, but you don't want it soupy, either.

You could substitute chicken broth or milk for the half-and-half if you prefer.

Nutrition Facts

404 calories; protein 29.7g; carbohydrates 41.8g; fat 13.5g; cholesterol 47.2mg; sodium 426.4mg. Full Nutrition