Stuffed Tomatoes

By creativecook55

Ingredients

• 6 firm ripe tomatoes
• salt
• 1/4 cup olive oil
• 5 green onions coarsely chopped
• 10 oz fresh spinach coarsely chopped or 1 10 oz. package frozen chopped spinach, thawed and well drained
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill or 1 T dried dillweed
• fresh ground pepper
• 1/2 cup crumbled feta cheese

Preparation

Step 1

Slice 1/2 inch from top of each tomato. Scoop out pulp and seeds; chop pul and reserve. Lightly salt tomato cavities and let drain on paper towels.

Heat oil in large skillet. Add onion and saute until tender. Add tomato pulp, spinach, parsley, dill and pepper. Cook uncovered over high heat until most of the liquid is absdorged, about 5 minutes. Remove from heat and stir in all but 2 T of cheese. Set aside to cool.

Preheat oven to 375. Lightly oil a large baking dish. Divide stuffing among tomato shells, filling lightly. Sprinkle with remaining feta. Bake until tomatoes are cooked through, about 20 minutes.