Butter beans with leaf spinach and whipped feta

What goes in

• 400 g canned butter beans, drained and rinsed
• 200 g Greek feta cheese
• 200 g Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp olive oil, plus extra for drizzling
• 1/2 clove garlic, grated
• 200 g fresh leaf spinach
• 1/2 tsp chili flakes
• 2 slices toasted bread, for serving

How to do it

1. 01

   For the whipped feta: cube the feta and add to a measuring cup or bowl with the Greek yogurt (50/50 ratio).

2. 02

   Add a squeeze of lemon juice, a splash of olive oil, and half a clove of grated garlic.

3. 03

   Blend with an immersion blender until smooth and creamy. Set aside.

4. 04

   Heat a pan over medium heat with a little olive oil. Add the drained butter beans and heat through.

5. 05

   Add the fresh spinach to the pan and cook briefly, about 8 minutes on low heat, until wilted.

6. 06

   Sprinkle with chili flakes and stir.

7. 07

   To serve: spread a base of whipped feta on a plate and top with the warm beans and spinach.

8. 08

   Finish with a drizzle of olive oil and serve with toasted bread. Enjoy!