Boil a pot of lightly salted water to a boil. Add Banza rice/orzo pasta and cook on simmer for 4-5 minutes, or until al dente. Drain and rinse with cold water.
Meanwhile, blend 1 cup of spinach with 1 tbsp olive oil.
Coat orzo with spinach and olive oil mixture .
Chop kalamata olives into rings
Toast pine nuts on cast iron skillet for 1-2 minutes on medium heat.
In large bowl, mix the orzo, kalamata olive rings, feta, other 1 cup of spinach. Add toasted pine nuts.
Serve and enjoy warm or cold as as leftovers. Tastes great both ways!