Recipes | Farm & Larder

Ingredients

• 1 pound orzo pasta
• 1½ cups crumbled feta cheese
• 2 cups baby spinach
• 1 large garlic clove, minced
• 5 tablespoons olive oil
• 2 teaspoons freshly-chopped thyme
• Zest of 1 lemon
• ¾ cup Panko-style breadcrumbs
• Sea salt and fresh ground pepper
• 2 cups orzo pasta
• 4 tablespoons butter
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4½ cups chicken stock
• 1 cup feta cheese, crumbled
• ½ cup freshly-chopped parsley
• For the crust: 1 cup butter, softened
• ½ cup powdered sugar
• ¼ teaspoon kosher salt
• 2 cups all-purpose flour
• For the filling: 5 eggs
• 1½ cups sugar
• ¾ cup Meyer lemon juice (from about 4-5 lemons)
• 2 tablespoons Meyer lemon zest (from about 4-5 lemons)
• Pinch kosher salt
• ½ teaspoon baking powder
• ¼ cup all-purpose flour