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My take on Greek Green Bean Fasolakia Lathera

Cook Time:

45 minutes cooking time


My take on Greek Green Bean Fasolakia Lathera

4 – 5 large potatoes
250 g fresh green beans
3 – 4 medium tomatoes
2 dessert spoons extra virgin olive oil (Lathara means cooked in olive oil)
300 - 400 millilitres gluten free vegetable stock
1 dessert spoon tomato puree
1 teaspoon powdered fenugreek
2 teaspoons dried oregano
A good few twists of salt and pepper
2 bay leaves
1 pack of sheep’s milk Feta

Prepare your ingredients before starting to cook by topping and tailing the green beans, giving them a good wash then cutting into bit sized pieces. Then wash the tomatoes and use a sharp knife to slice into slices, add to a blender and whizz with a blade briefly, you still want some chunky bits left over. Continue by peeling the potatoes then cutting them into mouth sized pieces and when done, add the olive oil to a large saucepan, heat on a low to medium heat then add the potatoes and stir fry to 2 minutes, then add the beans and stir fry for another minute. Then move the potatoes and beans to the side, add the tomato puree and stir fry for 30 seconds before adding the tomatoes, gluten free vegetable stock (enough to cover), powdered fenugreek, dried oregano salt and pepper and bay leaves. Mix thoroughly and bring to a high simmer then cook for 40 minutes stirring regularly. After this time the moisture should mostly be gone and the potatoes and beans soft, then take the feta and crumble over the potatoes and beans, mix well and you are ready to serve.

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