Roast the pine nuts 4-7 minutes at 350 degrees, stirring once. Prepare the orzo,
drain, then toss with 1/8 cup olive oil. Set aside.
Mix 1/4 cup olive oil and the lemon juice in the bottom of a large mixing bowl. As
you mince the spinach and basil, add them to the bowl and toss. Add cooled
orzo, crumbled feta and cooled pine nuts. Keep chilled.
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