Ingredients

The following ingredients have 6 Servings
  • ¼ cup good quality extra virgin olive oil
  • 1 large sweet onion, sliced vertically into thick slices, about 2 cups
  • 1 tablespoon fresh garlic, chopped
  • 8 ounces sliced mushrooms, about 2 cups
  • 1 15-ounce can white cannellini beans drained
  • 1 14.5-ounce can stewed tomatoes (or use our homemade recipe). Remove tomatoes, roughly chop and add back to juice
  • ¼ teaspoon dry red pepper flakes
  • 1 teaspoon dry oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound fresh baby spinach
  • Juice from half a lemon
  • 4 ounces crumbled feta cheese, divided

Instruction

  • In a large skillet over medium high heat add oil and once hot add onions, garlic and mushrooms. Sauté until vegetables are almost tender but still have a little crunch.
  • Add beans, tomatoes, pepper flakes, oregano, salt and pepper. Cook for five minutes to combine flavors and to reduce the liquid.
  • Add spinach and cook just to wilt then add lemon juice and half the feta. Cook just to heat the mixture and remove to a serving bowl.
  • Top with remaining feta cheese and serve.