Orzo Baked with Greek Cheeses

This Greek-style baked orzo is pure comfort. A pound of orzo boiled in chicken broth for extra flavor, tossed with heavy cream, olive oil, crumbled feta, and fresh dill, then topped with grated kasseri cheese and baked until heated through and golden.

Two Greek cheeses make this dish sing. The feta gets stirred into the warm pasta where it partially melts into creamy, salty pockets. The kasseri (or Romano, if you can’t find it) goes on top and bakes into a thin, savory crust. Together, they create layers of cheese flavor that a single cheese can’t match.

This is a make-ahead dream. Assemble the entire dish a day before, refrigerate, and bring it to room temperature before baking. The flavors actually improve overnight as the dill and feta infuse the orzo.

Chef Tips

• Boil the orzo until just barely al dente. It continues to cook during the 40-minute bake, and overcooked orzo turns to mush.
• Use good-quality feta, preferably a block you crumble yourself. Pre-crumbled feta is coated in anti-caking agents that don’t melt as well.
• Fresh dill is a must here. Dried dill doesn’t have the same bright, grassy flavor that ties this to its Greek roots.
• Bring the assembled dish to room temperature before baking if made ahead. Cold casserole added to a hot oven heats unevenly.

Variations

• Add a cup of cooked shrimp or diced chicken to make this a main course.
• Stir in a handful of sun-dried tomatoes and pitted kalamata olives for a Mediterranean twist.
• Swap kasseri for kefalotiri or pecorino Romano if kasseri is hard to find.