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 to klasyczne greckie danie z wielkiej białej fasoli, często podawane w tawernach na ciepło lub w temperaturze pokojowej jako część mezze. W wielu domach dodaje się do niego sezonową zieleninę, jak szpinak czy liście boćwiny, żeby danie było bardziej warzywne.
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.
Dlaczego ta wersja działa
- Cały sos powstaje w jednym garnku, więc fasola przechodzi smakiem warzyw i ziół, zanim trafi do piekarnika.
- Krótko duszony szpinak zachowuje kolor i strukturę, zamiast zamieniać się w ciemną papkę.
- Stosunkowo duża ilość oliwy daje aksamitny sos i lekko skarmelizowane brzegi bez konieczności długiego pieczenia.
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.
Na co uważać
- Nie rozgotuj fasoli w garnku – powinna być miękka, ale sprężysta, bo w piekarniku jeszcze zmięknie.
- Zbyt mokry, słabo odciśnięty szpinak rozwodni sos i osłabi smak ziół oraz pomidorów.
- Po upieczeniu daj daniu odpocząć – od razu po wyjęciu sos będzie zbyt płynny i nie zdąży się związać.
Zamienniki
- Dużą białą fasolę możesz zastąpić fasolą Jaś lub maślaną z puszki, dobrze odcedzoną.
- Świeży szpinak da się podmienić na mrożony liściasty, wcześniej dokładnie odciśnięty.
- Koperek możesz wymienić na natkę pietruszki, jeśli wolisz łagodniejszy, mniej anyżkowy aromat.
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
Po schłodzeniu sos wyraźnie gęstnieje, a fasola mocniej przechodzi ziołami. Przechowuj do 3 dni w lodówce, podgrzewaj w piekarniku lub na patelni z łyżką wody; po rozmrożeniu ziarna będą jeszcze bardziej kremowe i miękkie.
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.
