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Greek Spinach with White Beans and Feta
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
- 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.
- Add beans, tomatoes, pepper flakes, oregano, salt and pepper. Cook for five minutes to combine flavors and to reduce the liquid.
- 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.
- Top with remaining feta cheese and serve.
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I loved this recipe but have no idea of the nutrition information. Is it available?
★★★★★
Hi Lisa – We’re slowing working our way through our 1500+ recipes adding nutritional information. I’ve just added the information to the bottom of the recipe card. Glad you enjoyed the recipe!
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!
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.
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.
Delicious! Love this on Meatless Monday, but I would also pack this up in Mason jars and enjoy it for lunch too!
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. 😀
This sounds like it would be the perfect lunch and a great way to get some beans in.
I love Greek flavors. I actually just got done making a Greek pasta salad. This will be next on my list1
Pinning this…It will make a wonderful lunch!
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!
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!