John Myers
Tomatoes with Kritharaki and Spinach Filling
The perfect tomatoes with kritharaki and spinach filling recipe with a picture and simple step-by-step instructions.
- 500 g Spinach leaves
- Grated salt, pepper and nutmeg
- 1 Pc. Clove of garlic
- 1 Pc. Onion
- 1 tbsp Olive oil
- 150 g Feta
- 8 Pc. Big tomatoes
- 130 g Kritharaki, Greek rice noodles
- Cook the kritharaki according to the instructions on the packet in boiling salted water for about 12 minutes, then drain and set aside. Finely chop the onion and garlic and sauté in the oil in a pan. Add the spinach leaves and let them collapse.
- Season the spinach with salt, pepper and nutmeg. Crumble the feta. Cut a lid off the tomatoes and scoop out with a spoon. Mix 2/3 of the feta into the spinach. Stir in the kritharaki as well. Spread the mixture in the hollowed out tomatoes and sprinkle with the remaining feta.
- Place the tomatoes next to each other in an oiled baking dish and bake in the preheated oven at 200 degrees (convection 180 degrees) for about 15 minutes. This fits z. B. Fish.
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