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.
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.
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.
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 tender but not falling apart. Drain. If you are using canned beans, simply drain and rinse them.
- Peel the onion and finely dice it. Peel the carrot and cut it into small cubes. Finely chop the garlic.
- In a large frying pan or wide pot, heat half of the olive oil. Add the onion and fry for 5–7 minutes over medium heat, until it softens and turns lightly golden.
- Add the carrot and fry for another 3–4 minutes, stirring from time to time.
- Add the garlic and fry for about 1 minute, until it becomes very fragrant.
- Pour in the canned tomatoes and water, add the bay leaves, oregano, 1 teaspoon of salt and some pepper. Stir and cook over medium heat for about 10 minutes, until the sauce thickens slightly.
- Add the cooked beans to the sauce and gently stir so as not to crush the beans. Cook together for another 5 minutes.
- Wash the spinach, remove any tough stalks and roughly chop. If you are using frozen spinach, thaw it and squeeze out the excess water.
- Add the spinach to the pot with the beans and sauce, stirring until it wilts and combines with the rest of the ingredients. Cook for 3–4 minutes. Taste and season with more salt and pepper if needed.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with some of the remaining olive oil.
- Transfer the entire contents of the pot to the baking dish, smooth the top, drizzle with the remaining olive oil and sprinkle with chopped dill.
- Place in the oven and bake for about 20–25 minutes, until the top is lightly browned and the sauce is gently bubbling around the edges.
- After removing from the oven, let the dish rest for 10 minutes so the flavors settle. Serve warm or at room temperature.
Storage
Zapiekanka dobrze znosi przechowywanie – z każdym dniem smakuje pełniej. Trzymaj ją w lodówce w szczelnym pojemniku i podgrzewaj w piekarniku lub na patelni z odrobiną wody. Możesz też zamrozić porcje i rozmrażać na szybki obiad.
