Name: Spanakopita Beans
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: 8 ounces feta cheese, crumbled (2 cups); 2 ounces Pecorino Romano cheese, grated (1 cup); 1 cup plain whole-milk Greek yogurt; 4 scallions, sliced thin; ¼ cup chopped fresh mint; 2 tablespoons chopped fresh dill; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1 teaspoon ground nutmeg; ⅛ teaspoon cayenne pepper; 3 tablespoons extra-virgin olive oil; 1 shallot, sliced thin; 4 garlic cloves, minced; 2 (15-ounce) cans butter beans or gigante beans, rinsed; 10 ounces frozen spinach, thawed and squeezed dry; ½ teaspoon table salt; ½ teaspoon pepper; 4 tablespoons unsalted butter; 8 ounces (14 by 9-inch) phyllo, thawed

Spanakopita Beans

By Bryan Roof

Published on September 28, 2026

Time

45 minutes

Yield

Serves 4 to 6

Spanakopita beans in a skillet on the counter

Ingredients

8 ounces feta cheese, crumbled (2 cups)2 ounces Pecorino Romano cheese, grated (1 cup)1 cup plain whole-milk Greek yogurt4 scallions, sliced thin¼ cup chopped fresh mint2 tablespoons chopped fresh dill1 teaspoon grated lemon zest plus 1 tablespoon juice1 teaspoon ground nutmeg⅛ teaspoon cayenne pepper3 tablespoons extra-virgin olive oil1 shallot, sliced thin4 garlic cloves, minced2 (15-ounce) cans butter beans or gigante beans, rinsed10 ounces frozen spinach, thawed and squeezed dry½ teaspoon table salt½ teaspoon pepper4 tablespoons unsalted butter8 ounces (14 by 9-inch) phyllo, thawed

Before You Begin

Cannellini beans can be substituted for the butter beans.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Combine 2 cups crumbled feta, 1 cup grated Pecorino, 1 cup Greek yogurt, 4 thinly sliced scallions, ¼ cup chopped mint, 2 tablespoons chopped dill, 1 teaspoon grated lemon zest, 1 lemon tablespoon juice, 1 teaspoon nutmeg, and ⅛ teaspoon cayenne in large bowl; set aside.

Cook 3 tablespoons extra-virgin olive oil, 1 thinly sliced shallot, and 4 minced garlic cloves in 10-inch skillet over medium heat until shallot is just softened, about 2 minutes. Stir in 2 rinsed cans butter beans; 10 ounces frozen spinach, thawed and squeezed dry; ½ teaspoon table salt; and ½ teaspoon pepper and cook until warmed through and excess moisture has evaporated, about 2 minutes. Stir bean mixture into feta mixture until thoroughly combined. Return bean-feta mixture to now-empty skillet and spread into even layer.

Melt 4 tablespoons unsalted butter. Working with 1 phyllo sheet from 8 ounces phyllo, thawed, at a time, lay flat on counter and brush lightly with melted butter. Crumple phyllo into 2-inch ball and place on top of bean mixture in skillet. Repeat until top of bean mixture is covered. Brush phyllo with remaining melted butter.

Transfer skillet to oven and bake until phyllo is golden brown and crisp, about 25 minutes. Serve.