Bring a pot of water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and set aside.
While pasta is cooking, heat oil in a large saucepan over medium heat. Add onion and cook until tender, about 3-4 minutes. Add garlic and cook 1 additional minute.
Add cooked orzo, cream cheese, basil, and salt. Continue cooking until cream cheese is melted and well incorporated, about 2 minutes, stirring continuously.
Gradually add spinach and cook until slightly wilted, about 2 minutes. Remove from heat and add Dei Fratelli Chopped Italian Tomatoes and monterey jack cheese. Continue mixing until cheese is melted, about 1 minute.
Lightly grease a small casserole dish with butter or oil. Using about 3 cups of shredded potatoes, create a thin crust on the bottom and walls of the dish. Use hands to gently push them into place.
Fill crust with spinach and tomato mixture. Top with remaining potato and bake for 1 hour and 20 minutes, or until potatoes are golden brown and crispy.
If using frozen shredded potatoes, make sure they are completely thawed before cooking!