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Baked Stuffed Onions with Spinach Feta

2 lg sweet or Spanish onions (~ 1 ½ lbs total, peeled)
2 tsp olive oil
1 clove garlic, minced or chopped
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1 tsp fresh-squeezed lemon juice
¼ tsp freshly ground pepper
¼ cup bread crumbs
¼ cup (1 oz) crumbled feta cheese

 

Preheat the oven to 350°. Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.

 

Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.

 

Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese. Fill the onion shells with the spinach mixture. Cover with aluminum foil and bake approximately 25 minutes. Serve hot.

 

Makes 4 servings.

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