Finely chop the garlic, wash and drain the spinach, drain the tomatoes and cut into small pieces. Heat the olive oil in a pan and sauté the garlic briefly, add the Kritharaki and sauté for 1 minute. Stir in the tomato purée and sauté briefly, stir in the vegetable stock, bring to the boil and simmer over a medium heat for 10 minutes. Stir in the thyme and simmer for a further 5-10 minutes. Stir again and again.
Drain the beans in a sieve, rinse and drain. Cut the feta into small cubes.
If the pasta is not yet al dente, add 2-5 tbsp. water and continue to simmer. Add the dried tomatoes and beans and heat while stirring. Stir in the spinach and simmer for 2-3 minutes. Season to taste with salt and pepper and add the feta pieces.