Baked Spinach and Feta Stuffed Tomatoes

Large ripe tomatoes become tender shells for a savoury filling of spinach, feta and breadcrumbs. Draining the spinach and tomato shells keeps the centre moist without making it watery.

Ingredients

• 4 large firm tomatoes, about 250 g each
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 150 g fresh spinach
• 120 g feta, crumbled
• 50 g dry breadcrumbs
• 1 medium egg
• 1 tsp dried oregano
• ¼ tsp black pepper

Method

1. Heat the oven to 190°C. Lightly oil a baking dish just large enough to hold the four tomatoes upright. Cut a lid from each tomato and reserve. Scoop out the seeds and pulp without piercing the skin, then turn the shells upside down to drain. Reserve the pulp for another use.
2. Heat the olive oil in a frying pan. Cook the onion over medium heat for 6–8 minutes until soft. Stir in garlic for 1 minute. Add spinach in batches and cook for 2–3 minutes until wilted.
3. Transfer the spinach mixture to a sieve, press out excess liquid and let cool for 5 minutes. Chop the spinach, then mix with feta, breadcrumbs, egg, oregano and pepper.
4. Set the tomato shells upright in the baking dish. Divide the filling evenly between them, pressing gently without packing too firmly. Place the reserved lids alongside, cut side up.
5. Bake for 25–30 minutes until the tomatoes are tender but still hold their shape and the filling is golden and set. If the tops colour too quickly, cover loosely with foil.
6. Rest for 5 minutes before serving one tomato per person with its roasted lid. Add bread or rice alongside if desired; these are not included in the ingredient quantities.
7. Refrigerate leftovers in a covered container within two hours and keep for up to three days. Reheat until the filling is hot throughout.

Choose firm tomatoes

Use broad, evenly sized tomatoes that stand upright. Very soft tomatoes are more likely to split during baking.

Remove excess moisture

Press the wilted spinach well and let the shells drain. The breadcrumbs absorb some liquid, but cannot compensate for a wet filling.

Keep the filling light

Fill each tomato gently so the egg and crumbs can set into a tender centre rather than a dense plug.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Rest for 5 minutes before serving one tomato per person with its roasted lid. Add bread or rice alongside if desired; these are not included in the ingredient quantities.

How should I store leftovers?

Refrigerate leftovers in a covered container within two hours and keep for up to three days. Reheat until the filling is hot throughout.