Baked Spinach-Stuffed Onions
Baked spinach-stuffed onions offer a savory, cheesy filling with tender onions, perfect as a side or vegetarian main, showcasing fresh spinach, feta, and aromatic spices.
Ingredients
Instructions
- Boil whole onions in outer skins for 20 minutes.
- Drain and cool.
- Peel skin and lift out the center core.
- Slice at least 1-inch from the stem end of each onion to allow the inner core to be removed easily.
- Chop the remaining small inner cores and sauté them in olive oil until tender.
- Add the thawed and drained spinach and cook over medium heat until all liquid has evaporated.
- Stir in the chopped onion, feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, pepper, and garlic powder.
- Place onion cups in a shallow baking pan and fill with the spinach mixture.
- Pour chicken broth over the filled onions.
- Cover with foil and bake at 350°F for 30 minutes.
- Uncover and bake for an additional 15 minutes.
- Garnish with parsley and peeled tomato skins rolled into rose shapes.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).