How to Make Delicious Spinach and Feta Stuffed Tomatoes

Simple Summary

Spinach and Feta Stuffed Tomatoes are a delightful Mediterranean-inspired dish that combines the freshness of ripe tomatoes with a savory filling of spinach, feta, and herbs. This elegant appetizer or light main course is both nutritious and bursting with flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 6 medium-sized ripe tomatoes
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/4 cup pine nuts, toasted
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons breadcrumbs

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the tomatoes and carefully scoop out the pulp, leaving a thick shell. Chop the pulp and set aside.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

4. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.

5. Remove the skillet from heat and stir in crumbled feta, toasted pine nuts, chopped tomato pulp, dill, oregano, salt, and pepper.

6. Stuff each tomato shell with the spinach and feta mixture, mounding slightly at the top.

7. Place stuffed tomatoes in a baking dish and sprinkle with breadcrumbs. Drizzle with the remaining olive oil.

8. Bake for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.

9. Let cool for 5 minutes before serving.

Chef's Notes

• For a crispier top, broil the tomatoes for the last 1-2 minutes of cooking, watching carefully to prevent burning.
• You can substitute spinach with other leafy greens like kale or Swiss chard for variation.
• To make this dish gluten-free, use gluten-free breadcrumbs or omit them entirely.
• Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.

Nutritional Info

Per serving (1 stuffed tomato): Approximately 180 calories, 13g fat (5g saturated), 11g carbohydrates, 8g protein, 3g fiber. Rich in vitamins A and C, calcium, and antioxidants from the tomatoes and spinach.

Serving Suggestions

Serve these Spinach and Feta Stuffed Tomatoes as an elegant appetizer at dinner parties or as a light main course paired with a crisp Greek salad and crusty bread. They also make a great addition to a Mediterranean-themed mezze platter. For a complete meal, consider serving alongside grilled chicken or fish and a side of quinoa or orzo pasta. A chilled white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors beautifully.