Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large pot, bring salted water to a boil. Add the pasta and cook for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.

Add halved cherry tomatoes to the skillet and sauté for 3-4 minutes. Stir in spinach or arugula until wilted.

Combine the cooked pasta with the vegetables in the skillet. Add crumbled feta cheese and olives.

Season with dried oregano, salt, and pepper. Cook for another 1-2 minutes and serve warm.