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11Ingredients
20Minutes
430Calories
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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. The recipe is a Yummly original created by Brittany Conerly.
Ingredients
US|METRIC
5 SERVINGS
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Directions
- Preheat oven to 375°F.
- In an ovenproof skillet over medium heat, add 3 tablespoons olive oil and the garlic and cook for 1-2 minutes, making sure not to burn the garlic. Add in 1/2 teaspoon red pepper flakes and the spinach. Sauté until the spinach has wilted. Transfer spinach to a plate and set aside.
- Add the marinara to the skillet along with the whole tomatoes, chickpeas, kosher salt, and lemon zest and juice. Cook for 5 minutes until a simmer is reached. Remove from heat and set the pieces of feta cheese in the sauce.
- Place skillet in preheated oven and cook until the cheese softens, 8-10 minutes. Remove from oven and tuck spinach into sauce.
- 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(191)
Jordan 9 days ago
Delicious and easy. I substituted the spinach for baked broccoli and it was awesome!
Julie G. a month ago
This was delicious! I only used about 15 oz of marinara because that’s what I had. That made it perfect! It was a nice consistency without too much liquid, so this will be part of our regular meal rotation.
Helina Prükk 2 months ago
It was good, but even though I put only half of the lemon juice, it was still too acidic.
A. L. 2 months ago
Easy to make, delicious recipe with lots of healthy ingredients! I'll definitely make it again.
Natalie Hockey 3 months ago
Very tasty didn’t add as much garlic as it said and only used some lemon juice not zest and it certainly wasn’t a whole lemons worth as I think that would have been too much. I coated my feta lightly with honey before putting it on top to grill!
Jaron 3 months ago
It was very acidic with the lemon and tomato. needed something to mellow it out like noodles or rice. Probably needs a little more savory too.
Nic 3 months ago
This was really tasty! I didn’t have any tinned tomatoes so I added some diced pumpkin at the start with the garlic and spinach. It was a thicker sauce but was delicious :)
Michelle 3 months ago
So good! We read a few of the other reviews and skipped the extra salt, they were right - it was delicious without the extra salt. we also added double the spinach recommended. I definitely plan on making again!
Debbie 4 months ago
Great! Easy meal preparation, have now revisited for a second time. A favourite especially when the cupboard is bare.
marilyn 4 months ago
Good but I did drain chickpeas and tomatoes and left out that marinara. Also topped it with chicken.
Nathaniel Vasquez 4 months ago
i was surprised with the amount of flavor on this reciepe. I will definetly make again
Barbie D. 5 months ago
So good! I only had the marinara and trisciits on hand tonight and am still enjoying this dish!
Noah Cooper 5 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 5 months ago
Very tasty. I didn't think I would like the spinach but it melded very well. Would make again.
Andrea Hess 5 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.
Jes Schmitt 5 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 6 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 6 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 6 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!