Step 1

Heat the oven to 350°F / 180°C.

Step 2

Heat the oil in a large ovenproof skillet (I use a cast iron one), over medium heat. then gently cook the onion and garlic with a pinch of salt for 8-10 minutes, until the onion is soft.

Step 3

Stir in the tomato paste and cook for 1 minute, then add the tomatoes, oregano, paprika, bay leaf, chili flakes (if using) and butter beans. Season with freshly ground black pepper plus a pinch of salt. Increase heat to medium-high and bring to a light simmer. Note: depending on the brand of chopped tomatoes, or how saucy I want the dish, I add 2-4 tablespoons of water to the pan before bringing to a simmer.

Step 4

Once the sauce starts to simmer, transfer to the preheated oven for 25-30 minutes, until thickened and bubbling.

Step 5

Remove from the oven and stir in the baby spinach to wilt (about 1 minute).

Step 6

Sprinkle with parsley (and crumbled feta, if desired) and serve as a main with some crusty bread, as a side dish (served hot or cold) .