Custardy Baked Orzo with Spinach, Bacon and Feta

Prep / Total time : 1 hours  30 minutes         Serves 6

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few converts.
                                **Salt**
1                      cup orzo
12                    ounces thick-cut bacon, cut into 1/2-inch pieces

1-1/2                pounds leeks, white and tender green parts only, thinly sliced
10                    ounces baby spinach
8                      ounces feta cheese, crumbled
                           **Freshly ground pepper**
4                      large eggs
1/2                   cup plain Greek yogurt
1/2                   cup milk

1.       Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl.
2.       In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper.
3 .         In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.

Suggested Pairing :Vibrant, fresh whites from the Greek Peloponnese region are fantastic with tangy feta cheese.