Greek Spinach with White Beans and Feta
Greek Spinach with White Beans and Feta combines cannellini beans, stewed tomatoes, onions, mushrooms, and garlic with fresh spinach, lemon, and feta cheese.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: side dish
- Cuisine: Greek
Ingredients
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- 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.
