Gigantes Pilaki
- Simple
- 0:45 m
- 15 ingredients
A classic Greek dish, Gigantes Pilaki is seriously comforting. We’re talking giant butter beans baked in a rich tomato sauce with plenty of olive oil - because you can never have too much, right? They're mixed with carrots, celery and lots of fresh herbs, topped with feta and popped in the oven to get that crispy top!
Serves: 4
Ingredients
For the Base
- 2 tbsp olive oil
- 1 onion
- 1 carrot
- 1 celery stick
- 3 cloves of garlic
- 1 tbsp tomato purée
- 0.2 tsp red pepper flakes
- ¼ tsp ground cinnamon
- 3 sprigs of thyme
- 10g parsley leaves
- 700g butter beans
- 1 400g tin of tomatoes
To Serve
- 100g plant-based feta
- 2 tbsp extra virgin olive oil
- ½ lemon
- 2 slices of toasted sourdough
Before you start
Oven 180C | Ovenproof pan
Step 1
Prep the veg
- Peel and dice the onion
- Dice the carrot and celery
- Peel and mince the garlic cloves
- Pick the thyme and parsley leaves
Ingredients
- 1 onion
- 1 carrot
- 1 celery stick
- 3 cloves of garlic
- 3 sprigs of thyme
- 10g parsley leaves
Step 2
Make the base
- Heat a large ovenproof pan over a medium heat with the olive oil
- Add the onion, carrot and celery with a pinch of salt and cook for 10 minutes until softened and lightly caramelised
- Add the garlic, tomato puree, cinnamon, red pepper flakes and thyme leaves, cooking for 2 minutes
- Stir in the butterbeans, diced tomatoes, a pinch of salt and pepper and bring to a gentle simmer
- Transfer uncovered to the oven to bake for 15 minutes, then crumble the feta over the top and return to the oven for another 10 minutes until thickened and the feta has melted
Ingredients
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 0.2 tsp red pepper flakes
- ¼ tsp ground cinnamon
- 700g butter beans
- 1 400g tin of tomatoes
- 100g plant-based feta
Step 3
Finish and serve
- Finish with a drizzle of extra virgin olive oil and a squeeze of lemon
- Top with the parsley leaves and serve with bread
Ingredients
- 2 tbsp extra virgin olive oil
- ½ lemon
- 2 slices of toasted sourdough