Spinach and White Beans Skillet- Spanakopita Style

A pan of white beans with spinach, dill and some feta cheese on top ready to eat.

5 from 1 vote

Spinach and White Beans Skillet- Spanakopita Style

Tangy and fresh Spanakopita style flavors from the spinach and herbs, married with creamy white beans for a delicious easy dinner for Spring!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Greek, Mediterranean

Diet: Vegan

Servings:

Calories: 333kcal

Author: Louise-Claire Cayzer

Equipment

1 Flame proof casserole dish (or large pot or Skillet)

Ingredients

For the Beans

250 g leek one large- or 3 shallots
3 tablespoon olive oil
480 g cannellini or white beans Drained. Equivelant to 2 standard 15 oz 'cans'
40 g nutritional yeast
350 ml veggie stock or 2 tablespoon boullion mixed with 350 ml water.
50 g green olives
2 teaspoon Cracked Black Pepper
1 tablespoon lemon juice or lemon juice
3 cloves garlic or more!
1 teaspoon flakey sea salt
4 tablespoon fresh chopped parsley
4 tablespoon fresh chopped dill
200 g fresh spinach or chard
50 g vegan feta cheese

Metric - American

Instructions

In a large casserole dish or skillet heat the olive oil and gently sautee the chopped leek (or shallot) until softened. Add the minced garlic cloves.
250 g leek, 3 cloves garlic, 3 Tbsp olive oil
Add the nutritional yeast and cracked black pepper and mix in with the leeks.
40 g nutritional yeast , 2 tsp Cracked Black Pepper
Drain and rinse the white beans, then add to the pan along with the stock.
480 g cannellini or white beans, 350 ml veggie stock
Add in the chopped olives, and leave the beans to simmer on low for up to 15 minutes
50 g green olives, 1 tsp flakey sea salt
Add the spinach the beans, letting it wilt down.
200 g fresh spinach
Add the dill and parsley, and a generous squeeze of lemon juice.
4 Tbsp fresh chopped parsley, 4 Tbsp fresh chopped dill, 1 tbsp lemon juice
FInish the dish by crumbling over the vegan feta cheese and some optional extra olive oil. Serve with plenty of crusty bread to mop up the juices.
50 g vegan feta cheese

Notes

HINTS:

If you want a thicker stew, crush the beans a bit to thicken. If you like it a little more soupy, add in a little extra stock.

STORAGE:

This recipe will keep for up to a week in an airtight container in the fridge. It can also be frozen for up to three months. Perfect for meal prepping!

VARIATIONS

- Different Beans - I prefer making this with white beans, however you could use navy beans, haricots, or even chickpeas cooked until very tender.

- Gluten Free- make sure that your veggie stock is gluten free, otherwise this recipe is already vegan, dairy free and gluten free!

Nutrition