Healthy Recipes Ingredient Beans Spanakopita-Inspired Skillet Beans 4.5 (6) 6 Reviews Creamy, herbaceous and comforting, these skillet beans draw inspiration from spanakopita, the Greek spinach pie. Cannellini beans add plant-based protein and fiber to make this dinner filling while fresh dill, parsley and a squeeze of lemon provide brightness. Serve it straight from the skillet with multigrain pita chips for dipping. By Isabelle Easter Isabelle Easter Isabelle Easter is the Test Kitchen Fellow for People Inc.’s 2025-2026 fellowship program. She has been passionate about all things food-related from a young age, enjoying participating in bake sales and contributing to family dinners. EatingWell's Editorial Guidelines Published on September 15, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 30 mins Total Time: 1 hr Servings: 6 Nutrition Profile: Gut Healthy Anti-Inflammatory Mediterranean Diet Sesame-Free Bone Health Weight Loss Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts These creamy beans come together in one skillet for minimal cleanup.Spinach is a good source of vitamin K to help keep your bones strong.You’ll get all the cozy, creamy flavors of spanakopita, plus beans for extra protein. Photographer: Brittney Cottrell, Food stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings 3 tablespoons extra-virgin olive oil, divided 1 cup chopped yellow onion (from ½ large onion) 4 medium cloves garlic, finely chopped (about 1½ tablespoons) ¼ teaspoon crushed red pepper, plus more for garnish 1 (10-ounce) package baby spinach 1 cup unsalted vegetable broth 2 (15-ounce) cans no-salt-added cannellini beans, rinsed 1½ cups crumbled feta cheese, divided 4 ounces cream cheese (about ½ cup) 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish 2 tablespoons finely chopped fresh dill, plus more for garnish 1 tablespoon lemon juice, plus grated zest for garnish ⅛ teaspoon ground nutmeg Multigrain pita chips, for serving (optional) Directions Preheat oven to 425°F. Heat 2 tablespoons oil in a broiler-safe large skillet over medium heat. Add 1 cup onion; cook, stirring often, until tender, about 7 minutes. Add chopped garlic and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Photographer: Brittney Cottrell, Food stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee Add 10 ounces baby spinach in batches; cook, stirring constantly, until wilted, about 6 minutes. Stir in 1 cup broth and bring to a boil over medium-high heat. Reduce heat to medium; stir in the rinsed beans, ¾ cup feta, 4 ounces cream cheese, 2 tablespoons each parsley and dill, 1 tablespoon lemon juice and ⅛ teaspoon nutmeg. Cook, stirring constantly, until the cream cheese is melted and incorporated, 1 to 2 minutes. Photographer: Brittney Cottrell, Food stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee Sprinkle with the remaining ¾ cup feta and drizzle with the remaining 1 tablespoon oil. Transfer to the oven and bake until bubbly, 25 to 30 minutes. Increase oven temperature to broil; broil until golden brown, 3 to 5 minutes. Garnish with additional parsley, dill, crushed red pepper and/or lemon zest, if desired. Serve with multigrain pita chips, if desired. Photographer: Brittney Cottrell, Food stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee EatingWell.com, September 2025 Save Rate Print Nutrition Facts (per serving) 380 Calories 22g Fat 31g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 1 cup Calories 380 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 7g 26% Total Sugars 5g Added Sugars 0g 0% Protein 17g 34% Total Fat 22g 28% Saturated Fat 11g 53% Cholesterol 53mg 18% Vitamin A 398µg Vitamin C 19mg 21% Vitamin D 0µg Vitamin E 3mg 21% Folate 184µg Vitamin K 258µg Sodium 475mg 21% Calcium 345mg 27% Iron 5mg 28% Magnesium 107mg 26% Potassium 897mg 19% Zinc 3mg 25% Vitamin B12 1µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.