Orzo with Spinach and Feta Cheese
Ingredients
- 8 ounces orzo pasta
- 4 tablespoons olive oil, divided
- 1 pound fresh spinach, washed and chopped coarsely
- 1 teaspoon dried Greek oregano, or 3 teaspoons chopped fresh oregano
- 3 tablespoons chopped fresh parsley (optional)
- ⅓ cup finely sliced scallions
- 4—5 ounces feta cheese
- Salt and pepper
Instructions
- Bring 3 quarts salted water to a boil. Add 1 tablespoon olive oil and orzo. Cook about 8 minutes, or until al dente. Place prepared spinach in a colander. When pasta is cooked, drain over spinach in colander. Drain well. Pour orzo/spinach into a bowl, toss with remaining olive oil, oregano, parsley and scallions. Stir in feta cheese. Season sparingly with salt and with pepper. Cover and keep warm until ready to serve.
