Gigantes me spanaki – Greek baked giant beans with spinach Recipe
Gigantes me spanaki is a bake made with large white beans, spinach and tomatoes, roasted with herbs and olive oil. In Greece it often appears on the table as a Lenten dish or a vegetarian alternative to meat, served with bread and a piece of cheese. It tastes like a cross between a thick bean stew and a spinach casserole.
Gigantes is a classic Greek dish made with giant white beans, often served in tavernas warm or at room temperature as part of a mezze spread. In many homes it’s enriched with seasonal greens, such as spinach or chard leaves, to make the dish more vegetable‑forward.
This Greek classic combines creamy giant beans, silky spinach and a rich tomato-herb sauce in one comforting baking dish. It is naturally vegetarian, very filling and full of plant protein and fiber, making it a satisfying main course without meat. The dish tastes even better after resting, so it is ideal for preparing in advance.
Why this version works
- The whole sauce is made in one pot, so the beans absorb the flavor of the vegetables and herbs before they go into the oven.
- Briefly stewed spinach keeps its color and some texture instead of turning into a dark mush.
- A relatively generous amount of olive oil gives you a silky sauce and lightly caramelized edges without long baking.
Chef's tips
Use good-quality olive oil, because its flavor is very noticeable here – do not be afraid of the amount. Do not overcook the beans before baking; they should be soft but still hold their shape, as they will cook further in the oven. If the tomato sauce seems very thick before baking, add a splash of water so the dish does not dry out in the oven.
How to serve
Serve the gigantes straight from the baking dish, with crusty country-style bread or pita to soak up the sauce. A side of feta or another salty white cheese and a simple Greek-style salad with cucumber, tomato, red onion and olives will turn it into a complete meal. It also works well as part of a mezze spread alongside hummus, olives and grilled vegetables.
Watch out for
- Don’t overcook the beans in the pot – they should be soft but springy, as they will soften further in the oven.
- Spinach that’s too wet and poorly squeezed will water down the sauce and mute the flavor of the herbs and tomatoes.
- Let the dish rest after baking – straight from the oven the sauce will be too runny and won’t have time to set.
Substitutions
- You can swap the giant white beans for butter beans or cannellini from a can, well drained.
- Fresh spinach can be replaced with frozen leaf spinach, thoroughly defrosted and squeezed very dry.
- You can replace the dill with flat‑leaf parsley if you prefer a milder, less anise‑like aroma.
Ingredients
- white beans - 300 g
- spinach - 300 g
- canned tomatoes - 400 g
- onion large - 1 piece
- carrot - 1 piece
- garlic - 3 cloves
- olive oil - 70 ml
- dill chopped - 2 tablespoons
- oregano dried - 1 teaspoon
- bay leaf - 2 pieces
- salt
- black pepper freshly ground
- water - 200 ml
Preparation
- If you are using dried beans, rinse them the day before, cover with plenty of cold water and leave to soak overnight. The next day drain, cover with fresh water and cook for 45–60 minutes, until the beans are tender but do not split when pressed. Drain. If you are using canned beans, simply drain and rinse them.
- Peel the onion and finely chop it. Peel the carrot and cut it into small dice so it softens properly in the sauce. Chop the garlic very finely or press it through a garlic press – in the sauce it should almost “melt” rather than form chunks.
- In a wide pot, heat half of the olive oil over medium heat. Add the onion and fry for 5–7 minutes, until it softens, turns translucent and in places lightly golden, but without any dark, burnt edges.
- Add the carrot and fry for another 3–4 minutes, until the cubes start to soften and no longer crunch raw under the spoon. Add the garlic and fry for about 1 more minute, just until it becomes very fragrant but does not brown.
- Pour in the canned tomatoes and water, add the bay leaves, oregano, 1 teaspoon of salt and some pepper. Cook over medium heat for about 10 minutes, until the sauce thickens and watery “puddles” stop appearing on the surface.
- Add the cooked beans and gently stir with a wide spoon so as not to crush them. Cook together for about 5 minutes, until the sauce clearly coats the beans and the mixture is thick but still slightly fluid – when you drag a spoon through it, it should leave a trail.
- Wash the spinach, dry it, remove any tough stems and roughly chop. If using frozen spinach, thaw it first and squeeze it out very thoroughly – no water should drip from it in your hands. Add the spinach to the pot, stirring until it wilts and is evenly combined with the sauce.
- Cook everything for 3–4 minutes, taste the sauce and season with salt and pepper so the flavour is pronounced and slightly salty – it will round out further in the oven. Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with some of the remaining olive oil.
- Transfer the beans with the sauce to the dish, level the surface, drizzle with the rest of the olive oil and sprinkle with chopped dill. The surface should be an even layer, with no dry beans sticking out, so they don’t dry out in the oven.
- Place in the oven and bake for 20–25 minutes, until the sauce is clearly bubbling around the edges and the top is lightly browned and in spots caramelised to a darker colour. After removing from the oven, leave to rest for 10 minutes – the sauce will thicken, and when you move the dish the mixture should only gently wobble.
Storage
No storage information available for this dish.
This is one of those dishes that taste like they took a lot of effort, even though most of the work is done by the oven. The combination of beans, spinach and tomatoes is simple, but the herbs and olive oil give it a distinctly Greek character. It is perfect for days when you want something warming and nourishing, but still based mainly on vegetables and pantry staples.
