Spanakopita-Inspired Skillet Beans
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Creamy, herb-packed, and comforting — this Spanakopita-Inspired Skillet Beans recipe brings all the cozy flavors of Greek spinach pie into one easy skillet. Cannellini beans add plant-based protein and fiber, while feta, dill, and lemon make each bite bright and tangy. Serve it straight from the pan with multigrain pita chips for dipping — dinner doesn’t get simpler (or creamier) than this!
Ingredients:
Image source: EatingWell
Ingredients:
- 3 tbsp extra-virgin olive oil, divided
- 1 cup chopped yellow onion (from ½ large onion)
- 4 medium cloves garlic, finely chopped (about 1½ tbsp)
- ¼ tsp crushed red pepper, plus more for garnish
- 1 (10-oz) package baby spinach
- 1 cup unsalted vegetable broth
- 2 (15-oz) cans no-salt-added cannellini beans, rinsed
- 1½ cups crumbled feta cheese, divided
- 4 oz cream cheese (about ½ cup)
- 2 tbsp chopped fresh parsley, plus more for garnish
- 2 tbsp chopped fresh dill, plus more for garnish
- 1 tbsp lemon juice, plus grated zest for garnish
- ⅛ tsp ground nutmeg
- Multigrain pita chips, for serving (optional)
- Preheat oven to 425°F.
- Heat 2 tbsp oil in a broiler-safe skillet over medium heat. Add onion; cook until tender, about 7 minutes. Stir in garlic and crushed red pepper; cook 1 minute.
- Add spinach in batches; cook until wilted, about 6 minutes. Stir in broth and bring to a boil.
- Add beans, ¾ cup feta, cream cheese, parsley, dill, lemon juice, and nutmeg. Cook, stirring until the cream cheese melts and everything is creamy and combined.
- Sprinkle remaining feta on top and drizzle with remaining 1 tbsp oil.
- Bake until bubbly, 25–30 minutes. Broil for 3–5 minutes until golden brown. Garnish with herbs, lemon zest, and extra red pepper if desired.
- Serve warm with multigrain pita chips for scooping.
