Gigantes me spanaki (Greek butter beans with spinach)
This is an edited extract from Thessaloniki by Meni Vale, published by Hardie Grant Books.
Ingredients
- 2 cups (400g) dried butter beans, soaked overnight (or 3× 400g tins butter beans)
- ¼ cup olive oil, plus extra for drizzling
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 4 tomatoes, grated
- 1 tablespoon tomato paste
- 500g spinach, washed well and chopped
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- To serve
- lemon wedges
- crumbled feta
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Instructions
1 Preheat the oven to 190°C.
2 If using dried beans, rinse the soaked beans, place in a large saucepan and cover with water. Simmer over a medium heat for 20–30 minutes until soft but not collapsing.
3 Remove from the heat, drain and rinse under cold water.
4 Heat the olive oil in a frying pan over a medium heat and sauté the onion until softened, about 6 minutes. Add the garlic and sauté a further minute. Add the grated tomatoes and tomato paste, stir well and cook for 2–3 minutes. Add the spinach and cook for a few more minutes until the spinach has wilted.
5 Add the cooked beans (or tinned beans, draining and rinsing first) to the spinach mixture. Add the oregano, paprika, dill, parsley and 1 cup of water, season well with salt and pepper and mix through. Pour into an ovenproof dish about 32×24cm and drizzle with a little extra olive oil. Bake in the preheated oven for 20–30 minutes.
6 Serve warm with a squeeze of lemon and some crumbled feta.
Nutrition Info (per serve)
-
Calories 287 cal
-
Kilojoules 1199 kJ
-
Protein 11 g
-
Total fat 15 g
-
Saturated fat 2.3 g
-
Carbohydrates 20 g
-
Sugar 6.9 g
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Dietary fibre 15 g
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Sodium 399 mg
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Calcium 165 mg
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Iron 3.6 mg
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