Greek Lenten Vegetable Stew

Ingredients

• 2 tablespoons unsalted butter
• ½ cup extra virgin olive oil
• 1 large onion, chopped
• 2 potatoes, peeled and cut into large dice
• 3 zucchini, ends trimmed and cut into 2-inch lengths
• ½ pound green beans, ends trimmed and cut in half
• 4 large, ripe tomatoes (about 1½ pounds), quartered
• 8 scallions (white and green parts), cut into 1-inch pieces
• 1 cup chopped fresh, parsley leaves
• 2 tablespoons finely chopped fresh mint leaves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 bay leaf
• 2 cups water
• 1 pound spinach, heavy stems removed and washed well

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