Recipe

A A A

• 4 firm ripe tomatoes
• 2 tbsp pine nuts
• 1 tbsp olive oil
• 0.5 (10 oz) package frozen leaf spinach, thawed and squeezed dry
• 2 garlic cloves, minced
• 1 cup cooked rice
• 1/4 cup chopped fresh dill
• 3/4 cup feta cheese, crumbled
• salt & pepper
• 1/3 cup buttered bread crumb

• 1 Cut tomatoes in half horizontally.
• 2 Scoop out seeds and pulp; discard.
• 3 Turn tomatoes up side down to drain on a paper towel.
• 4 In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
• 5 Add spinach and garlic and cook for 2 minutes.
• 6 Add rice, dill, cheese, salt & pepper. Mix together.
• 7 Spoon into tomato shells.
• 8 Top with buttered crumbs.
• 9 Bake at 350° F for 20 - 25 minutes or until tender.