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Crispy grilled feta with saucy butter beans

Crispy grilled feta with saucy butter beans with pitta bread

Crispy grilled feta with saucy butter beans

Name: Crispy grilled feta with saucy butter beans
Prep time: 2 min
Cook time: 18 min
Total time: 20 min
Yield: 4
Ingredients: 500ml passata; 2 x 400g cans butter beans drained and rinsed; 2 garlic cloves crushed; 1 tsp dried oregano plus a pinch; 200g spinach; 2 roasted red peppers sliced; 1⁄2 lemon zested and juiced; 100g block of feta cut into chunks; 1⁄2 tsp olive oil; 4 small pittas

Anna Glover

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Serves 4

Easy

Prep: 2 mins

Cook: 18 mins

A star rating of 4.8 out of 5.89 ratingsRate

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Stuck in a food rut? Grab a can of butter beans, some feta and passata to make this super-speedy and super-tasty supper. Full of goodness, it’s healthy too

Freezable (beans only)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500ml passata
2 x 400g cans butter beans

drained and rinsed
2 garlic cloves

crushed
1 tsp dried oregano

plus a pinch
200g spinach
2 roasted red peppers

sliced
1⁄2 lemon

zested and juiced
100g block of feta

cut into chunks
1⁄2 tsp olive oil
4 small pittas

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Nutrition: Per serving

kcal506
fat9g

low
saturates4g
carbs69g
sugars10g
fibre18g
protein28g
salt1.3g

Method

step 1

Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
step 2

Heat the grill to high. Scatter the feta over the sauce, so it’s still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
step 3

Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.

RECIPE TIPS

RED PEPPER & FETA CRUSH

Lightly crush some leftover saucy butter beans into the leftover peppers, feta and spinach. Reheat with a little olive oil, some crushed garlic and a pinch of smoked paprika. Serve as a side dish with grilled lamb, chicken or pork.

Recipe from Good Food magazine, August 2020

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A star rating of 4.8 out of 5.89 ratings

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