Spinach and Chickpeas Baked with Greek Feta
Spinach and chickpeas baked with Greek feta is a perfect example of a plant-based Greek recipe that speaks the language of the Mediterranean diet. This is one of many Greek vegetarian recipes that are robust, delicious, and really healthy! There’s a generous amount of extra virgin Greek olive oil in this Greek spinach-chickpea recipe, but it’s the feta that closes the deal, especially when it’s melted and swirled into the casserole. This is one of those healthy Greek spinach recipes that takes the concept of creamed spinach to a whole other level!
- 8 cups trimmed and coarsely chopped raw spinach
- 2 cups cooked chickpeas good quality, low-sodium and organic are preferable
- 1 large red or yellow onion finely chopped
- 2 garlic cloves minced
- Sea salt and freshly ground black pepper to taste
- ½ cup chopped fresh dill or wild fennel fronds
- 2 cups tear drop tomatoes
- 1 3 ½- inch square by ½ inch thick piece of Greek feta
- Juice of half a lemon
- 1/3 cup extra virgin Greek olive oil
Lightly oil a 12- or 14-inch round or square baking dish that’s about 2 inches deep. Place the spinach in the dish, in layers, sprinkling each layer lightly with salt and then kneading it a little so that it loses volume.
Mix in the chickpeas, onion, garlic, dill, and tomatoes. Season with salt and pepper and dampen with a little more olive oil.
Nestle the feta square in the middle of the spinach mixture. Bake for about 35 – 40 minutes, or until the feta is soft and melty and the vegetables all melded together and wilted nicely. Remove from oven, swirl in the feta and serve.
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