Greek Pasta Salad II

1 (16 ounce) package rotini pasta

1 (10 ounce) package frozen chopped spinach

3 tablespoons olive oil

3 cloves garlic, minced

7 ounces crumbled feta cheese

1 tablespoon dried dill weed

salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.

In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.

Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.