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Crispy Feta, Beans and Sourdough

This super speedy meal is perfect for a mid-week meal, with leftovers tasting even better!

Serves 3-4


500ml passata

400g cans butter beans, drained and rinsed

400g can haricot beans, drained and rinsed

2 garlic cloves, crushed

1 tsp dried oregano

200g frozen spinach

2 roasted red peppers from a jar, sliced

1⁄2 lemon, zested and juiced

100g block of feta, cut into chunks

1⁄2 tsp extra virgin olive oil

3-4 slices sourdough, toasted

Optional extras:

Spoonful greek yogurt

Sliced avocado


  • Put a large ovenproof frying pan over a medium-high heat, cook the garlic in a little olive oil for 2-3 minutes

  • Tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 5 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice

  • Heat the grill to high. Scatter the feta over the sauce, so it’s still exposed. Grill for 5 mins until the feta is golden and crisp at the edges

  • Meanwhile, toast the sourdough under the grill or in the toaster. Once toasted, drizzle over some extra virgin olive oil

  • Serve with the beans and feta and enjoy!

  • (Optional extra) add a spoonful of yoghurt and a few slices of avocado

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