Greek Spinach with White Beans and Feta - A Family Feast

Today’s recipe – this delicious Greek Spinach with White Beans and Feta – is the perfect way to add delicious, healthy flavor to any meal! In particular – I think this dish is a perfect accompaniment to any grilled chicken or beef dish!

This Greek Spinach with White Beans and Feta is made from ingredients that you likely already have in your refrigerator and pantry.

Greek Spinach with White Beans and Feta - A Family Feast

It’s made from a simple mix of fresh spinach, sautéed onions, garlic and mushrooms, plus canned white cannellini beans and stewed tomatoes, as well as herbs and seasonings. A final splash of fresh lemon juice and briny feta sprinkled on top gives this simple dish a bright, fresh finish!

This Greek Spinach with White Beans and Feta is quick and easy to prepare. Although it is meant to be served hot out of the skillet – it’s also delicious served at room temperature.

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Greek Spinach with White Beans and Feta - A Family Feast

Greek Spinach with White Beans and Feta

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 6-8 servings

Ingredients

  • ¼ cup good quality extra virgin olive oil
  • 1 large sweet onion, sliced vertically into thick slices, about 2 cups
  • 1 tablespoon fresh garlic, chopped
  • 8 ounces sliced mushrooms, about 2 cups
  • 1 15-ounce can white cannellini beans drained
  • 1 14.5-ounce can stewed tomatoes (or use our homemade recipe). Remove tomatoes, roughly chop and add back to juice
  • ¼ teaspoon dry red pepper flakes
  • 1 teaspoon dry oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh baby spinach
  • Juice from half a lemon
  • 4 ounces crumbled feta cheese, divided

Instructions

  1. In a large skillet over medium high heat add oil and once hot add onions, garlic and mushrooms. Sauté until vegetables are almost tender but still have a little crunch.
  2. Add beans, tomatoes, pepper flakes, oregano, salt and pepper. Cook for five minutes to combine flavors and to reduce the liquid.
  3. Add spinach and cook just to wilt then add lemon juice and half the feta. Cook just to heat the mixture and remove to a serving bowl.
  4. Top with remaining feta cheese and serve.

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    Comments

  • Nutmeg Nanny wrote:

    Anytime you put feta on a salad I’m bound to eat it alllllllll up! Plus it’s such a great use for white beans…yum!

  • Susan wrote:

    This looks like such a lovely dinner salad and you’re right add some protein and it’s perfect. Love that salty feta touch on top.

  • Kirsten/ComfortablyDomestic wrote:

    A hot salad with easy prep? Sign me up! Feta, white beans, and spinach are such a delicious trio. Everything else just adds to the party.

  • Marjory @ Dinner-Mom wrote:

    Delicious! Love this on Meatless Monday, but I would also pack this up in Mason jars and enjoy it for lunch too!

  • Erin @ Texanerin Baking wrote:

    This is such a great dish for picnics and BBQs! I always bring the sweets. Maybe I should switch things up and shock everyone by bringing this salad. 😀

  • christine wrote:

    This sounds like it would be the perfect lunch and a great way to get some beans in.

  • Ashley @ Wishes & Dishes wrote:

    I love Greek flavors. I actually just got done making a Greek pasta salad. This will be next on my list1

  • The Food Hunter wrote:

    Pinning this…It will make a wonderful lunch!

  • Laura ~RYG wrote:

    I’m so glad you posted this. Everytime I head to the grocery store I pick up a few extra cans of cannellini beans, I have no clue why! I never use them. Now I have a way to use those, um 20 cans in my pantry? And like you said, I have all these other ingredients on hand so I’m ready to go!

    • Martha wrote:

      LOL Laura – I am the same – except it’s with chick peas. (At least those I can add to a salad…) Hope you enjoy the recipe!

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