A World of Oreganos
In the Greek language the word for oregano, rigani, means “joy of the mountains.” It seems a fitting and poetic name for an herb that has flavored food and provided animal forage, pollinator...
This Greek-inspired side dish pairs well with chicken, lamb or meatballs.
Ingredients
SERVINGS: 4 Serving(s)
- 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
Preparation
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.
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