This came from my mom after I begged for the recipe. Can me made a day ahead, I think it gets better the longer it sits.
Provided by Marianneee
Categories Greek
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Prepare salad dressing.
- Roll the basil and mint into a cigar like roll and slice thin as you can.
- Dice the red onion.
- Cook the orzo until it is al dente, about 9 minutes and drain.
- While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta.
- Next stir in the spinache, mint/basil, olives and red onions. You do not need to chop the spnache as the heat from the pasta will wilt it.
- Let it sit for a couple of hours, or even better over night.
- Before you serve it, stir in the remaining feta and re-adjust the salt and pepper. If it seems a little dry add some olive oil.
- Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times.
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