2 pkg. frozen chopped spinach (thawed and drained)
4 oz. Feta cheese
2 to 4 green onions
Pasta (like Rotini)
Salt and pepper to taste

DRESSING:

1 c. oil
6 tbsp. vinegar
1 1/2 tsp. oregano
2 cloves garlic

Mix in a blender.

Cook pasta. Make sure spinach is drained completely. Squeeze out all moisture. Make salad day ahead adding the dressing. The day of serving add additional dressing to moisten. So 1 1/2 times the dressing recipe is probably needed.