Step 1

In a small skillet, heat 1 tablespoon olive oil over low heat. Add breadcrumbs, oregano, crushed red pepper and salt to a bowl and mix to combine. Add to skillet and cook, stirring, for about 2-3 minutes or until breadcrumbs are evenly toasted and golden in color. Set aside.

Step 2

Heat oven to 350 degrees. Add two tablespoons olive oil to a large stockpot. over medium heat. Add onions and cook for about 3-4 minutes. Add garlic and orzo and cook for another minute or two, stirring often. Be careful not to let the garlic burn.

Step 3

Add vegetable broth, diced tomatoes, tomato paste and vinegar to the pot and bring to a boil, then lower heat to a gentle simmer. Stir in salt, pepper and oregano and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Stir in the spinach and cook for 1 to 2 minutes more, until they are wilted.

Step 4

At this point most of the liquid should be absorbed and the orzo should be al dente. Transfer orzo to a baking dish and top evenly with breadcrumbs, cherry tomato halves and feta. Bake for 15 minutes. Broil on for another 3-5 minutes if browning is desired. Remove from oven and garnish with fresh oregano leaves before serving.