Spinach Stuffed Tomatoes ( Domates Ghemisties)

Another recipe from the April 1980 issue of Bon Apetit, featuring a Greek Easter dinner prepared by Theonie Diakidis Mark.Summer vine-ripened tomatoes are a must for this side dish and fresh dill is better than the dried.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  ripe tomatoes
• 1⁄4 cup olive oil
• 5  green onions, coarsely chopped
• 10  ounces fresh spinach, coarsely chopped or 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1⁄4 cup fresh dill, chopped (or 1 T. dried dill)
• 1⁄4 cup fresh parsley, chopped
•  fresh ground pepper, to taste
• 1⁄4 cup feta cheese, crumbled

Directions

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.