Grilled Feta, Spinach and Butter Beans in Tomato Sauce

Wash hands, spinach and lemon; drain and rinse both cans of beans and slice the roasted peppers.

In a large ovenproof pan, combine 500 ml passata, both cans of beans, two garlic cloves, 1 tsp oregano, 200 g spinach and two roasted peppers.

Simmer over medium-high heat for 6–8 minutes, stirring until bubbling and the spinach wilts, then add juice from half the lemon.

Preheat the oven broiler/grill to high. Scatter 100 g feta over the sauce, top with 2.5 ml olive oil, zest of half a lemon, a pinch of oregano and 0.3 g pepper, then grill 5–8 minutes until the cheese edges are golden.

Toast four small pita breads until crisp. Carefully remove the hot pan, divide the bean and feta mixture between four plates and serve immediately with the pita.