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Crystal M.: "Very good, but very high sodium content." Read More
10Ingredients
20Minutes
430Calories
Read Directions
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Description
Big chunks of salty feta cheese bake in a spinach-and-chickpea laced tomato sauce for the ultimate 20-minute Meatless Monday meal. Recipe and photo by Brittany Conerly.
Ingredients
US|METRIC
5 SERVINGS
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Directions
- Heat the oven to 375 degrees Fahrenheit.
- In a skillet over medium-heat, add the olive oil and garlic cloves and cook for 1-2 minutes, making sure not to burn the garlic. Add in the red pepper flakes and spinach. Sauté until the spinach has wilted.
- Add in the marinara, Roma tomatoes, chickpeas, and kosher salt along with the zest and juice of the lemon. Cook for 5 minutes until a simmer is reached. Remove from heat and place the blocks of feta cheese into the sauce. Place skillet in preheated oven and cook for 8-10 minutes until the cheese has melted.
- Serve with additional crumbled feta, red pepper flakes, olive oil, and a nice crusty piece of bread.
NutritionView More
430Calories
Sodium76% DV1830mg
Fat35% DV23g
Protein29% DV15g
Carbs15% DV46g
Fiber36% DV9g
| Calories430Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1830mg76% |
| Potassium810mg23% |
| Protein15g29% |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber9g36% |
| Sugars14g28% |
| Vitamin A80% |
| Vitamin C50% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(176)
Debbie 18 days ago
Great! Easy meal preparation, have now revisited for a second time. A favourite especially when the cupboard is bare.
marilyn 20 days ago
Good but I did drain chickpeas and tomatoes and left out that marinara. Also topped it with chicken.
Nathaniel Vasquez a month ago
i was surprised with the amount of flavor on this reciepe. I will definetly make again
Barbie D. a month ago
So good! I only had the marinara and trisciits on hand tonight and am still enjoying this dish!
Noah Cooper 2 months ago
Absolutely delicious, the lemon lends a lovely acidity and I would not have used any less. It is quite soupy and I regret not having bread on-hand.
Cecilia Johnson 2 months ago
Very tasty. I didn't think I would like the spinach but it melded very well. Would make again.
Andrea Hess 2 months ago
This is a good, quick vegetarian meal. My husband doesn't like chickpeas so I used tofu instead. I also added onion, mushrooms, 1 teaspoon oregano, 1/2 teaspoon rosemary, 1/4 teaspoon nutmeg, a bay leaf & a splash of red wine. I used mozzarella & parmesan cheese insstead of feta. It was a bit soupy so I served it over cauliflower rice. Will definitely make this again.
Jessica Schmitt 2 months ago
Super tasty! Glad I read reviews - I added mushrooms and used grape tomatoes instead of the canned whole tomatoes. Paired with a crisp sourdough.
Jellisa Joseph 2 months ago
delicious! after reading the reviews, i skipped the lemon and halved the salt. it does come out pretty soupy but a side of sourdough pulls it all together.
Jamie Jones 2 months ago
The feta is pretty salty so if I make it again I would probably reduce the salt by a little, but otherwise this was so good! I am a huge fan of tomato based recipes and this was very flavorful and delicious. I used a large can of tomatoes as well bc that is what I had and it stretched it a bit so that it was plenty for the whole family.
Roni Payne 3 months ago
It was a really good base for what I turned this into. I wanted something more hearty so added squash mushrooms onions and diced peppers to the sauté portion and added the remaining ingredients as directed. I drained the tomato’s and chickpeas prior to adding. And added a couple tablespoons of sugar to the sauce to offset the lemon. With a side of warm, buttered everything French bread it was great and filling!
Julia S 3 months ago
Simple and very flavorful, and especially good with a slice of toasted sourdough.
sue s. 3 months ago
Quick and easy to make. I doubled the spinach and used a pint of grape tomatoes instead of the canned tomatoes. Will make again.
Paul 3 months ago
It was great and a nice alternative to the usual meals we have. I’d scale back on the lemon a bit but a good solid meal and a nice addition to our repitoire.
Greenway 3 months ago
I loved this easy, fresh & lemony dish. I will definitely be making again. Hearty & tasty but oh so quick & simple.
Matt B 3 months ago
Not my favorite. I followed the recipe as instructed but I took the notes in the comments about leaving out the lemon and going easy on the diced tomatoes. I just don't think the tomato/marinara helps the dish very much.
Beck 4 months ago
Delish, I didn’t add any marinara sauce as I didn’t have but I didn’t need the extra sauce.
L T 4 months ago
Delicious, forgiving recipe! Substituted Great Northern White Beans - tasted yummy. Made 5 generous servings. Next time - I'll try with Chickpeas, and likely less salt (I think the feta was a bit on the salty side). Easy to make, fast and ohh so yummy. Definitely want to have bread to sop up any remaining sauce!
Billy M. 4 months ago
Almost everyone had seconds served over pasta. Even those who only had one bowl scraped it clean.
Will be making again.
Lindsey Hamilton 4 months ago
amazing flavor but a little heavy on the lemon! Next time I’ll be using about half of the lemon juice