Democracy Dies in Darkness
Spanakopita Beans
If you love the flavor of spanakopita, the flaky Greek pie filled with spinach and feta, then you’ll love these beans. A quick sauté of scallions, garlic, frozen spinach and parsley turns into a simple base for canned beans. Use loose, bagged frozen spinach, so there’s no need to defrost or chop it. Finish the beans with crumbled feta, lemon juice, more parsley, olive oil and freshly cracked black pepper. Serve with pita chips or warmed pita breads for a meatless meal.
Ingredients
measuring cup
Servings: 4 (makes 7 cups)
- 4 tablespoons olive oil, divided
- 6 scallions, thinly sliced
- One (10-to-12-ounce) bag frozen spinach (no need to defrost; see headnote)
- 2 garlic cloves, minced or pressed
- 1/2 cup chopped fresh parsley (any type), divided
- Two (15-ounce) cans Great Northern, navy or cannellini beans, preferably no-salt-added, drained and rinsed
- 1 cup vegetable broth, preferably low-sodium
- 1/4 cup fresh lemon juice (from 2 to 3 lemons)
- 1/4 teaspoon fine salt, plus more as needed
- 1/8 teaspoon freshly cracked black pepper, plus more as needed
- 4 ounces feta cheese, crumbled
- Pita chips or fresh pitas, warmed, for serving
