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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare salad dressing. | 2. Roll the basil and mint into a cigar like roll and slice thin as you can. | 3. Dice the red onion. | 4. Cook the orzo until it is al dente, about 9 minutes and drain. | 5. While it is still hot stir in the salad dressing, then 1/2 of the crumbled feta. | 6. 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. | 7. Let it sit for a couple of hours, or even better over night. | 8. 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. | 9. Note: Go light on the salt as the feta is salty and you will be adding feta at 2 different times. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1			0.0	0.0	0.0	0.0
feta	1			396.0	6.135	21.315	31.92
kalamata olive	6 -7	oz		0.0	0.0	0.0	0.0
baby spinach	12 -16	ounces		0.0	0.0	0.0	0.0
basil leaf	10 -15	can		0.0	0.0	0.0	0.0
red onion	1/2 - 1		diced	-	-	-	-
mint leaf	5			0.0	0.0	0.0	0.0
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
olive oil	1	cup		1909.44	0.0	0.0	216.0
oregano	1/2 - 1	teaspoon	dried	0.0	0.0	0.0	0.0
salt pepper				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.