Baked Feta and White Bean Skillet

Ingredients

• 300 g canned cannellini beans, drained and rinsed
• 100 g feta cheese, in one block
• 200 g cherry tomatoes
• 100 g baby spinach
• 1 tbsp olive oil
• 3 cloves garlic, sliced
• 1 tsp dried oregano
• 0.25 tsp red pepper flakes
• 0.25 tsp black pepper

Instructions

1. Heat the oven to 200 C (400 F). In an oven-safe skillet, toss the beans, cherry tomatoes, garlic, olive oil, oregano, red pepper flakes, and black pepper. Push everything to the sides and set the block of feta in the center.
2. Bake for 20 minutes, until the tomatoes have burst and the feta has softened and turned golden at the edges.
3. Pull out the pan and pile the spinach on top; the residual heat will start to wilt it. Return to the oven for 3 minutes until the spinach is just wilted.
4. Break the softened feta with a spoon and stir everything together into a creamy, saucy skillet, mashing a few beans and tomatoes as you go. Taste, adjust seasoning, and serve warm.

Nutrition (per serving)

Calories

402

Protein

23 g

Fat

18 g

Carbs

38 g