Fasolakia is a traditional Greek dish, and from what I’ve learned living here, it’s more commonly eaten for lunch. It’s definitely not everyone’s favourite, but it’s absolutely mine.

Whenever I’m at work and there’s food made for the staff, and I find out it’s fasolakia, you honestly couldn’t make me happier. Even better: I have a Greek boyfriend who knows how to make it properly. So every few weeks, I’m ridiculously happy, because for me, this dish is pure comfort food.

I usually make my own bread to go with it, a simple baguette, and using that bread to soak up the tomato sauce is honestly one of life’s small pleasures. Simple, comforting, and so satisfying.

For fasolakia:

• 2 medium potatoes, peeled and cut into chunks
• 1 tablespoon tomato paste
• 1 white or red onion, finely chopped
• 2 garlic cloves, finely chopped
• A splash of white wine
• 2 handfuls green beans (trimmed)
• 1 can crushed tomatoes
• About 50 g feta cheese, crumbled
• Fresh parsley, finely chopped (for topping)
• Olive oil
• Salt and black pepper

Heat a generous splash of olive oil in a wide pan over medium heat. Add the finely chopped onion and garlic and let them sauté gently until soft and fragrant.

Add the potatoes to the pan and let them cook for a few minutes, stirring occasionally, until they start to take on a bit of color. This step adds a lot of flavor, so don’t rush it.

Stir in the tomato paste and let it cook briefly. Add a splash of white wine and let it bubble for a moment, allowing the alcohol to cook off.

Pour in the crushed tomatoes and give everything a good stir. Add the green beans, then lower the heat and let the dish simmer gently. Cook until the potatoes are tender and the green beans are soft but still have a slight bite.

Taste and season with salt and black pepper.

Serve warm and finish with crumbled feta, a drizzle of good olive oil, and extra seasoning if needed. You can add finely chopped fresh parsley on top, personally, I’m not a huge fan of parsley, so I usually add it for the aesthetic, admire it for a second… and then remove it before eating. But hey, that’s just me.