1 onion, peeled and chopped
3/4 c. orzo pasta
3/4 c. olive oil
1 (1.2 oz.) pkg. savory herb with garlic soup mix (like Lipton)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 carrots, peeled and shredded
2 oz. crumbled Feta cheese
1 (2 lb.) flank steak, butterflied

Heat oven to 350°F. In skillet over high heat, cook onion and orzo in 2 tablespoons oil for 5 minutes. Stir in 2 1/2 cups water and soup mix. Cover; simmer 10 minutes. Remove from heat; add next 3 ingredients. Spread orzo mixture on steak; roll and tie. Brush with remaining oil. Roast 30 minutes or until thermometer reads 140°F.

Makes 6 servings.