Spinach and Feta Orzo

• 12 lb uncooked orzo pasta
• water
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (10 ounce) package frozen chopped spinach, defrosted, squeezed to remove excess moisture
• 12 teaspoon dried red chili pepper flakes
• 12 cup crumbled feta cheese
• 14 cup chopped kalamata olive
• 14 cup chopped sun-dried tomato

1. Cook orzo pasta in a large pot of boiling water about 12 minutes, drain, rinse under cold water in a colander and drain again.
2. Meanwhile, heat the oil in a skillet over medium heat.
3. Add the onions and garlic and saute 3 minutes until softened.
4. Add the defrosted spinach and continue to saute 4 minutes until tender.
5. Add the red chili flakes and cooked orzo and continue to saute 2 minutes longer.
6. Remove from the heat and add the feta, olives and sun-dried tomatoes.
7. Serve warm or at room temperature.
8. Makes 6 servings.

orzo pasta, water, olive oil, onion, garlic, red chili pepper, feta cheese, olive, tomato

Taken from www.food.com/recipe/spinach-and-feta-orzo-228723 (may not work)