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Greek White Bean and Spinach Skillet

Name: Greek White Bean and Spinach Skillet
Prep time: 17 min
Total time: 18 min
Cuisine: Greek
Ingredients: olive oil — 41 g; yellow onion — 110 g; garlic — 12 g; dried leaf oregano — 1 g; red chili flakes — 1 g; tomato paste — 30 g; cannellini bean — 879 g; low-sodium beef broth — 237 g; baby spinach — 142 g; lemon — 65 g; salt — 5 g; black pepper — 3 g; feta cheese crumbles — 57 g; dill — 7 g

Greek White Bean and Spinach Skillet reads citrus 5.8, sourness 5.5 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Greek main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 5.5 / 10
Sour & Bright — 7.5 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 4.2 / 10
Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Citrus 5.8 · Sourness 5.5 · Salinity 5.0 · Fruity 4.7 · Umami 4.7 · Allium 4.4 · Richness 3.9 · Funk & Ferment 3.2 · Herbaceous 2.8 · Sweetness 2.6 · Heat 1.5 · Warm Spice 1.4 · Earthy 1.4 · Floral 1.3 · Nutty 1.1 · Bitterness 1.1

What's in it (14)

olive oil — 41 g
yellow onion — 110 g
garlic — 12 g
dried leaf oregano — 1 g
red chili flakes — 1 g
tomato paste — 30 g
cannellini bean — 879 g
low-sodium beef broth — 237 g
baby spinach — 142 g
lemon — 65 g
salt — 5 g
black pepper — 3 g
feta cheese crumbles — 57 g
dill — 7 g

Time & effort: about 18 min (17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 20.9 kcal, 1.2 g protein, 0.9 g fat, 2.3 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add the onion and cook until softened, 4-5 minutes.
Add the garlic, oregano, and red pepper flakes; cook, stirring, until the garlic is fragrant and just golden at the edges, about 1 minute.
Stir in the tomato paste; cook, stirring constantly, until it darkens and coats the pan, about 1 minute.
Add the beans and broth; bring to a simmer and cook, stirring occasionally and mashing about a quarter of the beans against the side of the pan to thicken the liquid, until the sauce is slightly thickened, 6-8 minutes.
Stir in the spinach in batches, letting each addition wilt before adding more, until all the spinach is wilted, about 2-3 minutes.
Remove the skillet from the heat; stir in the lemon zest, half the lemon juice, the salt, and the pepper.
Taste and add the remaining lemon juice as needed; drizzle with the remaining 1 tablespoon olive oil.
Top with the feta and dill just before serving.

Dishes with a similar flavor shape

Greek Orzo Bake with Feta and Spinach — Greek
Baked Greek Chicken Meatballs with Orzo — Greek
Chicken Gyro Bowls with Rice and Tzatziki — Greek
Spaghetti Aglio e Olio with Roasted Broccolini — Italian
Sheet-Pan Greek Chicken with Potatoes — Greek

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.