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Break tea stems into smaller pieces. Place tea and bay leaves in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.
Place spaghetti, fennel, tomatoes, water, oregano, lemon peel, garlic powder, thyme and salt in large saucepan or Dutch oven. Bring to boil on high heat. Cook 10 to 12 minutes until pasta is tender and liquid has mostly evaporated, stirring frequently.
Add spinach, feta, olives and lemon juice to pasta; toss well.