The Dish: Mediterranean Elegance from the Oven
This casserole, known as Anginares me Spanaki, is Greece's answer to sophisticated comfort food. It combines the meaty texture of artichoke hearts with the earthy freshness of baby spinach. Topped with a layer of authentic Greek Feta and extra virgin olive oil, it is a light yet satisfying dinner that tastes of sunshine and herbs.
Why is it so healthy?
Liver Support: Artichokes contain cynarin, which stimulates digestion and helps the liver detoxify.
Iron Power: Spinach is a great source of iron and magnesium, essential for energy levels.
Healthy Absorption: Using high-quality olive oil helps your body absorb fat-soluble vitamins (A, E, and K) found in the vegetables.
What makes the dish special?
It’s all about the harmony of textures. The hearty artichoke bases provide a satisfying bite, while the spinach concentrates its flavors in the oven. A hint of dill and lemon juice adds that signature Greek freshness that makes this bake feel light and vibrant rather than heavy.
For whom is it suitable?
Vegetarians: A complete, flavor-packed meal without meat.
Low-Carb Enthusiasts: High in fiber and very low in carbohydrates.
Gourmets: Perfect for artichoke lovers looking for a new way to enjoy this unique vegetable.
The Recipe (for 2 Persons)
Ingredients
6-8 Artichoke hearts (freshly prepared or high-quality frozen)
400g Fresh baby spinach (washed)
1 Bunch of spring onions, finely sliced
1 Garlic clove, minced
1/2 Bunch of fresh dill, chopped
150g Original Greek Feta
60ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
Juice of half a lemon
Salt, freshly ground pepper, a pinch of nutmeg
Optional: 2 tbsp breadcrumbs for a crispy crust
Instructions
Prep: Preheat your oven to 190°C (375°F). Lightly grease a baking dish with some olive oil.
Sauté the Spinach: In a large pan, sauté the spring onions and garlic in a splash of olive oil until soft. Add the spinach and let it wilt. Season with salt, pepper, nutmeg, and the fresh dill.
Layer: Arrange the artichoke hearts in the baking dish. Spread the spinach mixture evenly over and around the artichokes.
The Finish: Crumble the Feta cheese over the top. Drizzle with the lemon juice and the remaining extra virgin olive oil. (Sprinkle with breadcrumbs if using).
Bake: Place in the oven and bake for about 25–30 minutes until the cheese is slightly golden and the artichokes are tender.
Zero-Waste Tip: Eco-Friendly Cooking
Don't throw away the spinach stems! If they are fresh, chop them finely and sauté them right along with the spring onions. They provide a nice crunch and are packed with extra nutrients.
Drink Recommendation
A floral white wine with character, such as a Malagousia, beautifully complements the subtle bitterness of the artichokes. A crisp, dry Greek Rosé is also an excellent choice.
This casserole, known as Anginares me Spanaki, is Greece's answer to sophisticated comfort food. It combines the meaty texture of artichoke hearts with the earthy freshness of baby spinach. Topped with a layer of authentic Greek Feta and extra virgin olive oil, it is a light yet satisfying dinner that tastes of sunshine and herbs.
Why is it so healthy?
Liver Support: Artichokes contain cynarin, which stimulates digestion and helps the liver detoxify.
Iron Power: Spinach is a great source of iron and magnesium, essential for energy levels.
Healthy Absorption: Using high-quality olive oil helps your body absorb fat-soluble vitamins (A, E, and K) found in the vegetables.
What makes the dish special?
It’s all about the harmony of textures. The hearty artichoke bases provide a satisfying bite, while the spinach concentrates its flavors in the oven. A hint of dill and lemon juice adds that signature Greek freshness that makes this bake feel light and vibrant rather than heavy.
For whom is it suitable?
Vegetarians: A complete, flavor-packed meal without meat.
Low-Carb Enthusiasts: High in fiber and very low in carbohydrates.
Gourmets: Perfect for artichoke lovers looking for a new way to enjoy this unique vegetable.
The Recipe (for 2 Persons)
Ingredients
6-8 Artichoke hearts (freshly prepared or high-quality frozen)
400g Fresh baby spinach (washed)
1 Bunch of spring onions, finely sliced
1 Garlic clove, minced
1/2 Bunch of fresh dill, chopped
150g Original Greek Feta
60ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
Juice of half a lemon
Salt, freshly ground pepper, a pinch of nutmeg
Optional: 2 tbsp breadcrumbs for a crispy crust
Instructions
Prep: Preheat your oven to 190°C (375°F). Lightly grease a baking dish with some olive oil.
Sauté the Spinach: In a large pan, sauté the spring onions and garlic in a splash of olive oil until soft. Add the spinach and let it wilt. Season with salt, pepper, nutmeg, and the fresh dill.
Layer: Arrange the artichoke hearts in the baking dish. Spread the spinach mixture evenly over and around the artichokes.
The Finish: Crumble the Feta cheese over the top. Drizzle with the lemon juice and the remaining extra virgin olive oil. (Sprinkle with breadcrumbs if using).
Bake: Place in the oven and bake for about 25–30 minutes until the cheese is slightly golden and the artichokes are tender.
Zero-Waste Tip: Eco-Friendly Cooking
Don't throw away the spinach stems! If they are fresh, chop them finely and sauté them right along with the spring onions. They provide a nice crunch and are packed with extra nutrients.
Drink Recommendation
A floral white wine with character, such as a Malagousia, beautifully complements the subtle bitterness of the artichokes. A crisp, dry Greek Rosé is also an excellent choice.
| Nutrient | Amount |
| Calories | 410 kcal |
| Fat | 32 g |
| Carbohydrates | 12 g |
| Protein | 16 g |
| Fiber | 9 g |
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