1-Heat 1 tablespoon olive oil in a large pan on medium-high heat. Add 1 diced red bell pepper and 1 pint halved cherry tomatoes. Sauté for 4 to 5 minutes until the tomatoes blister and release juices.

2-Add 4 minced garlic cloves and stir for another minute to build flavor.

3-Add 8 ounces baby spinach and the white parts of the 2 green onions, stirring for 2 to 3 minutes until the spinach wilts. Remove the vegetables from the pan to a plate.

4-Add 1 pound ground beef, ½ teaspoon dried oregano, Kosher salt, and freshly ground black pepper to the pan. Use a spatula to break up the meat and cook until browned. Drain any excess grease for a leaner result.

5-Return the cooked vegetables to the pan with the green parts of the 2 green onions. Stir everything to warm through and blend the flavors.

6-Garnish with 2 tablespoons crumbled feta before serving if desired, adding a creamy finish.