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Greek Green Beans (Fasolakia Lathera)

Servings: 6
Calories: 391kcal
Author: Edyta
Greek Green Beans (aka, Fasolakia Lathera) is a classic Greek dish of fresh summer green beans braised in the extra virgin olive oil, tomatoes, and herbs. It's packed with flavor and nutrients and can be served as a main dish or an accompaniment to your favorite meat or fish entree. If you choose, you can add potatoes here too for a more filling meal. For those of you who are health-conscious, you'll be happy to hear this dish is Gluten-free and Vegetarian (or Vegan without Feta Cheese).
Print Recipe


  • 3/4 cup Olive Oil Extra Virgin
  • 1.5 lb Green Beans Washed and trimmed
  • 4 Tomatoes* Medium, Shredded (see the recipe notes)
  • 1/2 Onion Vidalia, Spanish or Red, chopped
  • 2 cloves Garlic Chopped
  • 3 Potatoes Medium yellow or red, chopped (optional)
  • 1 teaspoon Dry Oregano
  • 1 teaspoon Sugar Optional
  • 1 cup Water
  • 1 teaspoon Salt + more to taste
  • Freshly Ground Black Pepper to taste
  • Juice of half a lemon
  • 1 tbsp Freshly Chopped Parsley to serve
  • 1/2 cup Feta Cheese to serve
  • 1 tbsp Tomato Paste (optional, see the recipe notes)


  • Prep your veggies: peel and chop the onions; peel and chop or press your garlic; wash and trim your green beans; peel your potatoes and cut them into squares; shred your tomatoes on a grater with large holes.
  • In a large pot, like a Dutch Oven (with a lid), heat up a 1/4 cup of extra virgin olive oil; add onions and cook for approximately 3 minutes, until translucent; add oregano, garlic and cook for one more minute.
  • Add another 1/4 cup of olive oil; your beans, potatoes and tomatoes; 1 cup of water; 1 teaspoon each of salt and sugar; and a 1/2 teaspoon of black pepper (you'll adjust seasoning once the dish is fully cooked).
  • Cover and cook low and slow for about an hour, until all the veggies are soft (stirring occasionally).
  • Check for seasoning; add lemon juice and the last 1/4 cup of extra virgin olive oil and gently mix.
  • Place Fasolkia in a serving bowl and top it with feta cheese and fresh parsley. Serve with a slice of pita bread or any crusty bread, to soak up all the sauce.


*You can use any juicy, summer tomatoes. I like beefsteak or heirloom, but on the wine would work too. This recipe calls for 4 medium-size tomatoes, but if you happen to have big beefsteak tomatoes you can use 3 of them instead.
**Tomato Paste – if your tomatoes aren’t as flavorful as you desire, and you’d like to intensify a tomato flavor;


Calories: 391kcal | Carbohydrates: 27g | Protein: 7g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 552mg | Potassium: 895mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1518IU | Vitamin C: 38mg | Calcium: 148mg | Iron: 5mg