Greek Orzo with Shrimp, Artichokes and Spinach

This meal is great hot or cold. When it's hot from the oven the feta is all oozy delicious but when it's cold it makes for a great pasta salad. I was thinking it would be a great dish to take as a pasta salad to a pot luck since it's a meal in one dish. It has everything you need: veggies, carbs, lean protein and dairy!

Ingredients

serves 2-4

1.5 cups orzo, dried
3/4 cup very small pre-cooked shrimp
small bunch fresh dill, chopped
small bunch fresh mint, chopped
100 g feta cheese, crumbled
3 cloves garlic, crushed
3 cups baby spinach
4 green onions, chopped
4 artichoke hearts, in oil, rough chopped
1 tsp chili red flakes
1 lemon
olive oil
salt and pepper
Club House Greek Seasoning

Instructions

1. Cook the orzo until al dente and drain, set aside.
2. Pre-heat your oven to 350 C.
3. Heat up a medium sized frying pan to medium heat and drizzle with olive oil. Add minced garlic and the spinach and continually stir around until the spinach is wilted. Set aside.
4. Chop up the herbs, green onion and artichoke hearts. Take out a medium size casserole dish and add the cooked orzo, fresh herbs, green onion, artichoke hearts, spinach, shrimp, chili flakes and season with salt and pepper. Drizzle with olive oil and half the juice of a lemon and mix well.
5. Top with crumbled feta and sprinkle with the Greek seasoning.
6. Bake for 15 minutes and when you take it out of the oven, squeeze the juice from the remaining lemon over it.
7. Serve either hot or cold!