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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.
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
Ingredients
- 1/4 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
- 1/4 teaspoon dry red pepper flakes
- 1 teaspoon dry oregano
- 1/2 teaspoon kosher salt
- 1/4 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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Thanks Peter!
Thanks Marta, but my name is Lisa, note Hope. 🙂
I’m sorry Lisa!
Talk about savory and delicious!!! I didn’t have stewed tomatoes so I used a can of fire roasted tomatoes and it was magnificent!
So glad you enjoyed the recipe Hope!
It was a superb recipe. I made it exactly as specified plus or minus. A mushroom or a flake or two of the red pepper flakes. It was a great dish.
Thank you Betty!
I added brown rice to this and it was delicious!
Thanks for the suggestion Elizabeth!
Easy to prepare and delightful Mediterranean flavors. I have made this dish or some variation of it a few times now and everyone has loved it. On occasion I have had to substitute garbanzo for white bean, kale for spinach, and zucchini for mushrooms and all have been great. In general, I prefer kale over spinach. Although the flavor of both work well in this dish I think kale has a more attractive presentation.
Great to hear Anthony!
Wow …this is addictive! Made it as written, and we all loved it. Pretty easy to put together, too. Thank you!
You’re welcome Rick – glad you enjoyed the recipe!
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!
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!