Yigandes me Spanaki: Spinach, Bean, and Feta Cheese Oven Casserole

Ingredients for a 10 x 15 baking dish:

18 oz pound of fresh spinach
1 pound of large lima beans
1 leek (white stalk), finely chopped
1 bunch of green onions, finely chopped
1 bunch of fresh dill, finely chopped
3/4 pound of feta cheese, crumbled
28 oz can of chopped tomatoes, drained
1/2 cup of olive oil
3/4 cup of dried bread crumbs
2 teaspoons of sea salt
Freshly ground pepper

Preparation (2 hrs, 45 min):

Step 1: Soak the beans in a large bowl of water overnight. The next day, drain and transfer to a large pot. Cover with cold water (at least 3 times as much water as beans) and bring to a boil over high heat. When a full boil is reached, reduce heat and cook at a slow boil for 1 hour. Transfer to a colander to drain and set aside.

Step 2: Clean spinach. Chop coarsely and put in a large bowl.

Step 3: Toss drained spinach (or spun) with salt.

Step 4: Prepare remaining ingredients.

Step 5: Preheat oven to 340°F.

Step 6: In a large bowl combine spinach, onions, leeks, dill, and 1/2 the feta cheese. Toss with hands to mix evenly.

Step 7: Distribute 1/2 the spinach mixture evenly over the bottom of the pan. Add the beans to make an even layer, and place the remaining spinach mixture on top. Sprinkle with remaining cheese, then the chopped tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with an even dusting of bread crumbs.

Step 8: Bake at 340°F for about 1 hour 30 minutes. Time will vary depending on the amount of liquid released by the spinach, so check early and keep checking until the bottom of the pan has just a little oil left.

Remove from oven and let sit for 20-30 minutes before serving. This dish is generally served warm or at room temperature.

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