Baked Large Limas With Spinach And Feta Recipes

MESSINIA STYLE GIANT BEANS BAKED (GIGANTES) WITH SPINACH & FETA

Steps:

• Put the drained beans in a large pot with enough water to cover by 3 in/7.5cm and bring to a boil. Reduce the heat to medium-low and simmer the beans al dente, about 1 hour.
• Meanwhile put the spinach in a large colander and sprinkle lightly with salt. With the palm of one hand, rub the spinach against the holes of the colander, almost in a kneading motion, so that the greens exude liquid. Do this for 10 minutes, and then put a plate over the greens and a weight on top of the plate (such as a large can of tomatoes) and leave to drain for 1 hour.
• Heat the 2 tbsp olive oil in a medium frying pan over medium heat and cook the leek and onions, stirring, until wilted, about 10 minutes. Preheat the oven to 350 F/175 C
• Combine the drained greens with the cooked onions, the herbs, and 1 cup/150 g of the feta in a large bowl. Drain the beans, reserving 4 cups/960 ml of the cooking liquid and add to the bowl. Add 1 cup/175 g of the tomatoes and toss to combine. Taste and add salt, if desired, and some pepper.
• Put the beans-and-greens mixture in a large ovenproof casserole or baking dish and mix in ¼ cup/60 ml olive oil and 2 cups/480 ml of the bean cooking liquid. Spread the remaining 1 cup/175 g tomatoes over the beans and sprinkle the remaining ½ cup/75 g of feta and the bread crumbs on top. Drizzle the remaining ¼ cup/60 ml olive oil over the surface and bake, covered with parchment then aluminum foil, until the beans are very creamy and soft, but not disintegrating. Depending on the age and condition of the dried beans, this could take anywhere from 1 to 2 ½ hours. Add more liquid to the pan during cooking if necessary to keep the beans from drying out. Remove the paper and foil about 30 - 45 minutes before removing the beans from the oven, so that the surface caramelizes and chars slightly. Serve hot or at room temperature, accompanied by pita bread.

GIANT BEANS WITH SPINACH, TOMATOES AND FETA

Steps:

• Combine the beans, water, bay leaf, halved onion, and crushed garlic in a large saucepan and bring to a gentle boil. Reduce the heat and simmer 30 minutes. Add salt to taste and simmer another 30 minutes. The beans should be al dente: not yet soft but not hard either. Remove from the heat. Using tongs, remove and discard the onion, garlic and bay leaf. Place a strainer over a bowl and drain the beans. Taste the broth and adjust seasonings. Set aside.
• While the beans are simmering, blanch the spinach in a large pot of salted boiling water for 20 seconds, or steam just until it wilts, abut 1 minute. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely.
• Preheat the oven to 350 degrees.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the leek and the scallions. Add a pinch of salt and cook, stirring often, until the mixture is tender, 3 to 5 minutes. Transfer to an ovenproof casserole or baking dish, preferably earthenware. Stir in the spinach, parsley, dill, beans, half the tomato purée, 2 cups of the bean broth and half the feta. Season to taste with salt and pepper and stir in another tablespoon of olive oil. Place the remaining tomatoes over the top and sprinkle on the remaining feta. Drizzle on the remaining tablespoon of olive oil. Cover and place in the oven.
• Bake 1 to 2 hours, checking the liquid every 20 minutes to make sure that the beans are submerged; add more bean broth if necessary. When they're done, the beans will be creamy but intact.

ONE-PAN ORZO WITH SPINACH AND FETA

Steps:

• Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
• Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
• Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
• Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.