Spanakopita Beans

Name: Spanakopita Beans
Prep time: 20 min
Total time: 20 min
Cuisine: American, Mediterranean, Greek, European
Ingredients: 4 tablespoons olive oil, divided; 6 scallions, thinly sliced; One (10-to-12-ounce) bag frozen spinach (no need to defrost; see tips); 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

3 steps

Prep:20min

Updated at: Sat, 24 Jan 2026 11:23:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories410.5 kcal (21%)

Total Fat21.5 g (31%)

Carbs38.7 g (15%)

Sugars3.8 g (4%)

Protein19.5 g (39%)

Sodium1173.5 mg (59%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsolive oil

divided

6scallions

thinly sliced

1 x 10 ouncefrozen spinach

bag, no need to defrost

2garlic cloves

minced or pressed

½ cupfresh parsley

chopped, any type, divided

2 x 15 ouncecans Great Northern beans

navy or cannellini, preferably no-salt-added, drained and rinsed

1 cupvegetable broth

preferably low-sodium

¼ cupfresh lemon juice

from 2 to 3 lemons

¼ teaspoonfine salt

plus more as needed

⅛ teaspoonblack pepper

freshly cracked, plus more as needed

4 ouncesfeta cheese

crumbled

Pita chips

or fresh pitas, warmed, for serving

Instructions

Step 1

In a shallow Dutch oven or wide, heavy-bottomed skillet (at least 3-quart capacity) over medium-high heat, heat 3 tablespoons of the oil until shimmering. Add the scallions and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Add the spinach and garlic, and cook, stirring occasionally, until the spinach fully defrosts and releases its liquid, about 4 minutes. Reserve about 1 tablespoon of the parsley for garnish, then stir in the rest, cooking just until the bottom of the skillet is mostly dry, about 1 minute.

Step 2

Add the beans and broth, stirring until everything is well combined. Continue cooking until the flavors meld, 2 to 3 minutes, then remove from the heat.

Step 3

Stir in the lemon juice, salt and pepper until combined. Crumble the feta on top and gently stir some of it in. Taste, and season with more salt and pepper, as desired. Drizzle the remaining 1 tablespoon of olive oil on top, sprinkle with the reserved parsley and serve hot, with pita chips or fresh pitas.