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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice 1/2 inch from top of each tomatoe; remove stem end and coarsely chop rest of top; set aside. | 2. Scoop out pulp and seeds; chop pulp and reserve. | 3. Lightly salt tomato cavities and let drain, upside down, on paper towels. | 4. Heat oil in large skillet. | 5. Add onion and saute until tender. | 6. Add tomato pulp and tops, spinach,parsley,dill, and pepper. | 7. Cook uncovered over high heat until most of the liquid is absorbed, about 5 minutes. | 8. Remove from heat and stir in all but 2 tablespoons of cheese;set aside to cool. | 9. Preheat oven to 375 degrees. | 10. Lightly oil large baking dish. | 11. Divide stuffing evenly among tomato shells; sprinkle with remaining feta. | 12. Place in dish and bake until tomatoes are cooked through, but not splitting, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	6		ripe	372.4138	82.5787	19.4303	3.2384
olive oil	1/4	cup		477.36	0.0	0.0	54.0
green onion	5		chopped	95.85	20.377	3.4435	1.6685
spinach	1	ounces	chopped chopped thawed drained	6.2369	1.1056	0.6237	0.085
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
pepper			ground	-	-	-	-
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.