Spinach and Feta Stuffed Tomatoes
Hollowed heirloom tomatoes filled with a savory blend of spinach, feta, pine nuts, and herbs, baked until golden and bursting with Mediterranean flavor.
Ingredients (serves 4)
- 4 large tomatoes
- 8 oz frozen spinach
- 1 cup feta cheese
- 0.25 cup pine nuts
- 1 onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 0.5 cup breadcrumbs
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Cut tops off tomatoes and scoop out seeds and flesh with a spoon. Chop scooped flesh and set aside. Season insides with salt.
- 2
Heat olive oil in a skillet. Dice onion and sauté with minced garlic for 2 minutes.
- 3
Add thawed spinach, chopped tomato flesh, and oregano. Cook for 5 minutes. Remove from heat and stir in feta and pine nuts.
- 4
Fill tomato shells with spinach mixture. Top with breadcrumbs and a drizzle of olive oil.
- 5
Bake at 375°F for 20 minutes. Serve warm.
