3 min read



Greek style fasolakia

Along with spanakorizo and kounoupidi kapama (braised cauliflower) fasolakia  (Greek word for green beans) are one of the simplest and tastiest meals you can make.

It can be served as a “one pot wonder” or added to the table as part of a more elaborate spread.

Traditionally, this dish is made in the summer months where green beans are plentiful and tomatoes are at their peak.

However there is nothing stopping you enjoying fasolakia in the cooler months. Think of it as a hearty vegetarian braise.

green beans

Greek style fasolakia


Greek fasolakia with feta cheese

In the many times I enjoyed this growing up, my mum would usually add potatoes to make it more of a meal. And boy was it filling!

In today’s version I’ve opted to use sweet potatoes. I was a little wary of using them initially but in the end I’m glad I did. The sweet potatoes may have softened a lot more than regular potatoes but they added a pleasant additional sweetness to the whole profile of the dish.

I’ve used a whole lot pf parsley in this plus I’ve added a little mint and dill.

Serve it up with a block of feta cheese on the side and that other Greek favourite-crusty bread! It’s mandatory to use the bread to wipe up all that beautiful sauce.

Greek style braised green beans

Greek style braised beans


Serves 4-6


  • 1/2 cup olive oil
  • 1 onion finely diced
  • 2 cloves garlic, minced
  • 1 x 400 gram can of tinned tomatoes
  • 2 tbsp tomato paste
  • 1 large sweet potato chopped into even, rough chunks
  • 500 grams green beans, ends trimmed
  • 1 cup flat leaf parsley finely chopped
  • 3 tbsp fresh mint, finely chopped
  • 1-2 tbsp freshly chopped dill
  • 2 cups water approx.
  • salt and pepper to season


  1. Heat the olive oil over a medium high heat in a large saucepan and add the onion and garlic and cook till soft (approx 2-3 mins). Add the tinned tomatoes and tomato paste and cook for another 5 mins.
  2. Add the sweet potatoes and stir thoroughly to combine. Add the green beans ON TOP of the potatoes and do not stir.
  3. Add the parsley, mint and dill and enough water (depending on the size of your pot-mine needed 2 and a bit) to just cover the beans. Allow to cook for 15 mins, stir all the ingredients, season with salt and pepper and lower the heat to a low setting. Cook for a further 30 mins (45 mins in total) till the beans are tender.
  4. Serve immediately with feta cheese and plenty of bread.

chopping green beans

  • Yum! Love everything about this Peter.

  • I’ve been seeing so many green and yellow beans at markets here in the States lately. Love that you’ve teamed them with sweet potato here. Delicious, I’m sure.

  • I love it when you talk Greek to us. Green beans are hitting the market right now and I can’t wait to make this.

  • Rosa

    One of my favorite ways of preparing green beans! That is such a delightful dish. Love your pictures, as always.



  • I’m so glad you have a Vegetarian recipe!!! So so excited to try.

  • We eat it like this in my home as well. I don’t think it is popular in Poland, but it was in my home 🙂

  • Oh this is one of my favourite Greek dishes, especially with a cook chunk of feta. Will definitely be trying it with sweet potato next time – what a great idea!

  • joannova

    Wow! Your blog looks fabulous … so well laid out, slick and magazine-like. Just gorgeous!
    P.S. I had almost the same thing for dinner last night but instead of sweet potato, I put the beans and tomatoes over a nice slab of Italian bread.

  • I’d be totally mopping everything up with fat chunks of bread. And I think fasolakia might be my word of the week. So satisfying to say. lolol

  • This sounds so delicious! It just hit me that I’ve planted a ridiculous amount of beans in my garden this year, so I’ll DEFINITELY be able to try this. 🙂

  • I LOVE this dish! I always choose it when we eat at a Greek restaurant. I will make these tomorrow!

  • Kathy Kordalis

    Yum .. Memories KK

  • Renee

    Made this this afternoon to have as a side dish to some lamb cutlets. Tasted just like that which I have had in Greece. Delish I can’t wait to make it again!

  • MJS

    I served this up with the Roast Chicken with Orzo-Kota me Kritharaki – just perfect for the current week in Northern Hemisphere Ireland where the summer evenings are starting to seep into Autumn. Not too heavy and totally tasty – even for leftovers the next day!

  • Sara (Belly Rumbles)

    Such a great dish that would go along with so many others easily. I agree with Helen, I would be mopping up all traces of that sauce with crusty bread.

  • Bek Watters

    I made this tonight, so yummy! Thanks for the great recipe!

  • Alexandra V. Jones

    Such an interesting take with the sweet potatoes! Beautiful photos, thanks for sharing! Come by and say hi to a fellow Greek at Lollipopsicle.net!

  • Such a delicious dish and I love the sweet potato addition, plus now I have a recipe that I can make – yum!

  • kouzinacousins.com

    I’ve never thought to add sweet potatoes, but that’s a great idea. Love your photos…

  • Beauty Follower

    With feta cheese are super delicious!