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.
Tips & Substitutions
For a milder flavor, use sweet onions instead of regular onions. You can substitute the ricotta cheese with cottage cheese for a lighter option. If you prefer a vegetarian version, skip the chicken broth and use vegetable broth instead. Adding a pinch of red pepper flakes can give the filling a nice kick. For an extra layer of flavor, consider mixing in some herbs like dill or oregano, which are common in Mediterranean recipes.
Serving Suggestions
Serve these baked spinach-stuffed onions alongside a light salad or with crusty bread to soak up any sauce. They pair beautifully with Lemon And Garlic Chicken for a complete meal. For a vegetarian option, consider serving them with a side of roasted vegetables or a chickpea soup for a nutritious combination. Garnish with fresh parsley for an added touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed onions in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave them, but be cautious as they may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Spinach-Stuffed Onions contains roughly 755 calories, with 14g protein, 74g carbohydrates, and 48g fat. It is an excellent source of dietary fiber (76% of the Daily Value), calcium (29% of the Daily Value), and protein (27% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh spinach instead of frozen for this recipe?
Yes, you can use fresh spinach! You'll need about 1 pound of fresh spinach, which should be sautéed until wilted and then drained. This will give the dish a fresher taste and vibrant color.
Is it possible to prepare these onions ahead of time?
Absolutely! You can prepare the stuffed onions a day in advance and store them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When ready to bake, allow them to come to room temperature before placing them in the oven.
What can I substitute for feta cheese?
If you don't have feta cheese, crumbled goat cheese or even a mild blue cheese can work well as substitutes. For a dairy-free alternative, try using vegan feta or a cashew-based cheese, which will still provide creaminess to the filling.
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).