Instructions: Bring large pot of salted water to a boil. Add orzo and cook for 10 minutes.

Add spinach and cook for 2 to 3 minutes more, or until orzo is tender. Remove to colander and drain well.

Cut rind from cheese, then cut cheese into small pieces.

Put orzo mixture in 9-by-11 inch shallow oval casserole or other 2-quart casserole. Add cheese and mix well. Add salt and freshly ground black pepper to taste. Bake for 8 minutes.

Serve immediately, or cover and store in refrigerator. Reheat later for 5 minutes or more at 400 degrees.

Note: You can find this Italian cheese in most specialty markets.

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