Spinach and feta stuffed tomatoes

Ingredients

• 4 pcs Big tomatoes
• 2 tbsp Olive oil, cooking
• 5 pcs Spring onions, finely chopped
• 2 pcs Garlic clove, minced
• 450 g Baby spinach, chopped
• 2 tbsp Parsley, fresh, chopped
• 2 tbsp Dill weed, fresh, chopped
• 2 g Salt and freshly ground black pepper to taste
• 120 g Feta cheese, crumbled
• 25 g Parmesan cheese, grated
• 16 g Breadcrumbs, panko
• 1 pcs Egg, lightly beaten

Method

1. Preheat your oven to 350°F
2. Slice the tops of your tomatoes off and de-seed them.
3. Heat the oil in a large skillet. Add in the scallions and sauté for 2-3 minutes on medium. Fold in the spinach and semi-wilt.
4. Stir in the parsley, dill and garlic for 30 seconds and season with salt and pepper to taste. Remove the mixture from heat.
5. In a large bowl, mix together the cheeses, breadcrumbs and egg. Add the spinach mixture to the bowl and combine.
6. Stuff each tomatoe with this mixture, place in a small casserole dish and place tops back on. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes.
7. Enjoy!