Harry's Heavenly Creation

(Patrice, April 2005)

Ingredients:
1 pound orzo ( I used to lb)
1 10-ounce bag triple-washed fresh spinach, stems discarded and leaves torn in half
4 tablespoons olive oil
6 large garlic cloves, minced
One 14-ounce can ready-cut diced tomatoes (I used fresh tomatoes)
1 cup frozen corn, thawed
1 cup (4 ounces) crumbled feta cheese
1 teaspoon salt
1 cup grated Muenster cheese
Generously season with freshly ground black pepper

Instructions:

1. Bring a large quantity of water to a boil in a stockpot. Add the orzo and cook just until it approaches the al dente stage. Stir in the spinach and cook 30 seconds. Drain thoroughly in a colander. Return the mixture to the pot or place in a large mixing bowl. Pour 1 tablespoon oil and toss to coat well. Let cool.
2. Heat the remaining 3 tablespoons oil in a medium-size skillet over medium heat. Add the garlic and cook 1 minute, or until barely colored. Stir in the tomatoes with their juice and simmer 5 minutes.
3. Mix the tomatoes into the orzo along with the corn, feta cheese, salt, and pepper.
4. Oil a shallow 3-quart casserole. Spread half the orzo mixture into the dish. Sprinkle on the Muenster cheese. Spread the remaining orzo over the cheese. Cover the dish with foil. (The casserole can be prepared up to 24 hours in advance.)
5. Preheat the oven to 375 degrees. Bake the casserole, covered, for 30 minutes or until piping hot throughout.

Home