Yigandes Me Spanaki Recipe

Looking for an easy yigandes me spanaki recipe? Learn how to make yigandes me spanaki using healthy ingredients.


Submitted by heidimayer

Makes 6 servings



Greek casserole with spinach, lima beans, and feta

Recipe Ingredients for yigandes me spanaki

2 1/4 pounds fresh spinach (or 1 1/2 pounds of frozen chopped spinach)
1 pound lima beans
1 leek, just the white stalk, finely chopped
8 green onions, finely chopped
1/2 cup dill, thick stems removed, finely chopped
1/2 pound feta cheese, crumbled
3 tomatoes, peeled and seeded, finely chopped
1/2 cup olive oil
1/4 cup dried bread crumbs
2 teaspoons salt
1/4 teaspoon freshly ground pepper

Recipe Directions for yigandes me spanaki

  1. Preparation:

  2. Step 1: Soak the beans in a large bowl of water overnight. The next day, drain and transfer to a large soup pot. Cover with cold water (at least 3 times as much water as beans) and bring to a boil over high heat. When a full boil is reached, reduce heat and cook at a slow boil for 1 hour. Transfer to a colander to drain and set aside.

  3. If using frozen spinach, defrost and skip step 2.

  4. Step 2: Clean spinach well, trim roots, and discard any damaged leaves. Chop coarsely and put in a large bowl or plastic tub.

  5. Step 3: Taking one handful of spinach at a time, squeeze gently but firmly over the sink to remove most excess liquid, and place spinach in a colander. When all the spinach has been squeezed, toss with salt and set aside to drain.

  6. Step 4: Prepare remaining ingredients.

  7. Step 5: Preheat oven to 340F (170C). Oil an 11X14 inch (or equivalent) roasting or baking pan (with 2 1/2 inch sides).

  8. Step 6: In a large bowl or plastic tub, combine spinach, onions, leeks, dill, and 1/2 the feta cheese. Toss with hands to mix evenly.

  9. Step 7: Distribute 1/2 the spinach mixture evenly over the bottom of the pan. Add the beans to make an even layer, and place the remaining spinach mixture on top. Sprinkle with remaining cheese, then the chopped tomatoes. Sprinkle with pepper. Pour oil over the top, and finish with an even dusting of bread crumbs.

  10. Step 8: Bake at 340F (170C) for about 1 hour 30 minutes. Time will vary depending on the amount of liquid released by the spinach, so check early and keep checking until the bottom of the pan has just a little oil left.

  11. Remove from oven and let sit for 20-30 minutes before serving. This dish is generally served warm or at room temperature.

  12. Yield: serves 6-8, depending on appetites

Categories

Main Dish

Nutrition Facts
Serving Size 408.4g
Amount Per Serving
Calories
423
Calories from Fat
241
% Daily Value*
Total Fat
26.8g
41%
Saturated Fat
8.4g
42%
Trans Fat
0.0g
Cholesterol
34mg
11%
Sodium
1388mg
58%
Potassium
1696mg
48%
Total Carbohydrates
34.5g
11%
Dietary Fiber
9.7g
39%
Sugars
6.3g
Protein
17.9g
Vitamin A 349% Vitamin C 135%
Calcium 49% Iron 57%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in calcium
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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