Orzo with Spinach and Feta Cheese
(Adapted from The Vegetarian Epicure)

1 pkg (10 oz) Green Giant frozen spinach, no sauce
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons white wine vinegar or rice vinegar
1 teaspoon dried dill weed
¾ pound orzo pasta
4 ounces feta cheese (I like “traditional”)

Put a large pot of water on to boil for the pasta.  Meanwhile, make a small cut in the cellophane package of spinach and microwave for 3 minutes.  Let cool. 

Crumble the feta cheese and set aside.

Drain the spinach in a colander, pressing it to remove most of the liquid.  (If you like smaller flecks of spinach, you can go to the trouble of chopping it at this point.)  Heat the olive oil over medium heat.  Add the crushed garlic and sauté briefly.  Add the spinach, vinegar, and dill weed and stir to heat spinach and combine the flavors – just a minute or two.  Remove from heat.

Cook the orzo until tender, according to package instructions.  Combine with spinach and feta cheese and place in a casserole dish.  Bake at 350° for 20 to 30 minutes or until hot and bubbly.