Spanakopita Redux

Here's an idea. Let’s bring back the Potluck Supper, what do you say? 

Just think about it - In these leaner times it’s a great way to enjoy dinner with your friends without breaking the bank. You can hand out assignments by course (appetizer, salad, dessert), set a theme and let everyone pick a recipe (Mexican, Italian, Greek) or just pick a time and place and let it be a free-for-all.

No matter how you structure it, the rules are simple: everyone brings a dish. And this should be yours-

Incorporating all the flavors of spinach spanakopita, this easy, make-ahead pasta salad is great served at room temperature - so it’s easy to transport if the party’s not at your place.

Greek Orzo

What you need:
Two 14oz. cans chicken broth
1 lb orzo pasta
2 huge handfuls spinach, washed, dried & roughly chopped
2 TB olive oil
Juice of 1 lemon
4 oz. feta cheese, cubed or crumbled
3-4 sprigs each fresh oregano and mint, finely chopped
Salt & pepper
Red pepper flake (optional)

How to make it:
Cook orzo in chicken broth until pasta is tender and liquid is absorbed. Remove from heat, add spinach to pot and stir until spinach has wilted and is well combined. Toss with olive oil and set aside. Once pasta is cool, Add lemon juice, cheese, herbs, salt & pepper to taste, and red pepper flakes if using. Toss until everything is evenly distributed. That's it - you're done. Now just pack it up and head for the party!

NOTE: You can absolutely cook the orzo in water if you’re hanging out with a veggie-minded crew.