Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- Oil, for frying
- 1 small white onion, diced
- 1 large garlic clove, crushed
- 1½ tablespoons dried oregano
- 1½ tablespoons smoked paprika
- 1 teaspoon ground cinnamon
- 1½ tablespoon tomato purée or finely chopped sun-dried tomatoes
- 400g can tinned tomatoes
- 2 x 400g tinned butter bean
- Pinch of caster sugar, optional
- 1 small bunch of parsley, finely chopped
- 25g feta, optional
- Salt and pepper, to season
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Method
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1Preheat the oven to 180ºC/ Fan 160ºC/ Gas Mark 4
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2In a frying pan, heat a little oil and add the onions. Fry for 4 - 5 minutes until the onions have softened before adding the garlic and a pinch of salt. Fry for a further minute stirring to ensure the onion does not burn.
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3Add the oregano, smoked paprika and cinnamon to the pan. Fry for a further minute to toast the spices, stirring continuously.
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4Stir through the tomato puree before pouring in the tomatoes. Wash and drain the butter beans then add to the pan along with a pinch of sugar if the tomatoes require sweetening. Stir through half the chopped parsley.
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5Spoon the beans into the 2 Stoneware Tapas Dishes and sprinkle with a little feta if desired. Bake in the preheated oven for 15 minutes.
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6To serve, sprinkle with the remaining parsley and toast on the side for dipping.
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7Cook's Notes
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8This Spanakopita is best served warm but is also tasty at room temperature. Get ahead of the game before your guests arrive and make the Spanakopita up until the baking stage - store in the fridge and simply bake just before you're ready to eat. Note, if your spanakopita has been in the fridge, you may need to add an extra 5 minutes to the cooking time.
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9Gigantes Plaki also make for a great brunch dish. Add chopped chorizo when frying the onions and serve on top of slices of buttery toast.
