Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your ovenproof dish.

Drizzle 1 tablespoon of olive oil in the center of the dish and place the block of feta cheese.

Surround the feta with halved cherry tomatoes, sliced red onion, and minced garlic. Drizzle another tablespoon of olive oil.

Sprinkle dried oregano, salt, black pepper, and crushed red pepper flakes over the dish. Roast for about 25 minutes.

Cook a large pot of salted water to boil, add orzo, and cook until al dente, around 7-9 minutes. Reserve ½ cup of pasta water.

In a mixing bowl, combine cream cheese with the roasted feta and vegetables. Break feta into smaller pieces.

Gently fold in baby spinach and cooked orzo. Mix in reserved pasta water for creaminess.

Taste and season with salt and pepper. Garnish with fresh basil or parsley before serving warm.