Reviewed: Apr. 19, 2009

Terrific recipe! I doubled the garlic and basil and halved the olive oil. I also added 1/2 tsp. salt to the olive oil. I loved the results! The red pepper adds just the right amount of kick and the basalmic vinegar just the right amout of zip. It's a wonderful dish and keeps my love affair with pine nuts alive!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 31, 2009

This is great! Also added some mushrooms. Other than that no changes and have made twice.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Mar. 16, 2009

Excellent! I sauteed red peppers with the pine nuts to give it the color boost (since I don't particularly care for tomatoes), and you can add as much spinach as your pan and taste buds will allow (to up the healthiness and color of the dish).

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la3362

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Reviewed: Feb. 28, 2009

Fantastic! I will make this again! I think it is perfect as is. Thanks for the recipe!

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bsuever

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Reviewed: Feb. 26, 2009

Quick and tastes good. I added more balsamic than called for.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 25, 2009

This is just such a wonderful recipe! So easy and it makes a lot and is very good leftover or cold. One of my favorite things to make for company because it's also very pretty.

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CRAFTSNCOOKING

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Feb. 25, 2009

We really liked this. I doubled the amount of crushed red pepper (it still wasn't very hot), left out the Basil (didn't have any), and added 1/2 jar of capers, and used 2 whole roma tomatoes. I let the spinach and orzo cool about 20 minutes before I added the tomato and feta. I will definitely make this again in the summer with grilled shrimp or chicken. Also, it was FANTASTIC as a cold pasta salad. :)

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Cassie

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

Really good. We will have this often. I didn't change a thing.

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gradyjones

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 21, 2009

I liked it, a very good light dinner. I only made half the recipe, and used about 8 of the 10 oz of spinach I will use all of it next time. I did not have any balsamic vinegar so I used balsamic vinaigrette instead. I used more tomato then was called for and just stirred it in along with the cheese. This was easy and quick, good for when you don't feel much like cooking.

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leukosluna

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Reviewed: Feb. 20, 2009

Excellent! I did not have pine nuts so I used unsalted sunflower seeds and sesame seeds.

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Feb. 19, 2009

I thought this was a very good main dish. My wife is a vegetarian and I am always looking for good dishes. I thought the fat content was a little high when looking at the facts, but the dish seemed light and fluffy when finished. I would not skip the vinegar or feta because I think it add great flavor. Next time I make this dish I might cut the olive oil down a bit and add some red onions. Overall this was a great find.

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Jaswany

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Reviewed: Feb. 18, 2009

With the exception of reducing the amount of oil & butter,as others suggested, I made this recipe as stated. Though it is a pleasant looking dish, it was severely lacking in the taste department. I served it slightly warm. Today I tested the left-overs - cold. It tasted horrible cold. Spinach took on a weird flavor. Individally, I love all the ingrediants and thought that I would love this dish especially with so many 5 stars reviews. I was very dissappointed especially with the cost of feta & pinenuts. Thank goodness I served it to my family and not to guests. My recommendation would be to a test run before you consider preparing it for guests.

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sockmonkey

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

Great served with Italian Pork Chops, thanks for sharing

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TUCKER

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 14, 2009

Wonderful!!! My family & I already know from prior recipes we don't care 4 pine nuts in our food,so I didn't use them. But followed everything else & it was great.

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Roz

Cooking Level: Expert

Living In: Deltona, Florida, USA

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Reviewed: Feb. 11, 2009

This was a hit and a miss in our house. I liked the idea of the feta, but not hubs, so I unfortunately had to leave it out. I loved the little spark the red pepper flakes added, but it was a little too hot for hubby's sensitive innards, so be careful with children or those who can't tolerate any "heat." And I didn't even use as much as the recipe called for! Because this is such a fresh and colorful dish I thought it would be better suited with fresh basil, and I used halved grape tomatoes for additional color and texture. I went heavier on the garlic, about one clove for the recipe scaled to two servings. I served this with a rather robust chicken dish so the fact this was light on any additional spices or herbs made this the perfect accompaniment. I think what I like best about this is that it's just so darn pretty on the plate!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 31, 2009

This was really easy and quick. It was missing something though, so I added chopped Italian sausage. Really gave the dish a much more substantial flavor.

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Kate T

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Reviewed: Jan. 21, 2009

This dish was outstanding. I did follow some of the other users' advice and cut the oil in half. Next time I will use more spinach.

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GHATCH77

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 17, 2009

This is really good. I had it with steak au poivre, and it was a great combo. I used walnuts in place of the pine nuts, as that is what I had. I also don't think the spinach needs to be cooked for five minutes. One to two minutes was enough for me, and I didn't even cover the pan. Plus, the hot orzo helps to wilt it even more. Overall, very good and quick.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Dec. 31, 2008

Very good tasting and looks great. Sundried in place of the fresh tomato is a great change. I would also recommend cutting up the spinach before cooking. I used baby spinach, and it sort of "clumped", meaning many fork-fulls were without and some had too much spinach. A small note to improve a great recipe. Thanks.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 16, 2008

A really delicious dish. I cut way back on the oil (probably only 1 T - I used a nonstick skillet) and omitted the butter... I'm sure it would be quite greasy if I hadn't. I only added a tiny pinch of red pepper because my kids were going to eat it too - and they liked it. My husband doesn't like feta, so I added an Italian cheese blend instead, and I didn't have any tomato. I think it would be great with sundried tomato and maybe some mushrooms too. I served this with some falafel, hummus, and veggies. Thanks for the easy, delicious recipe!

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