spinach-topped tomatoes

Name: SPINACH-TOPPED TOMATOES
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 2 package(s) 10oz frozen spinach, cooked, drained, squeezed dry; 6 - whole green onions, chopped; 1/3 cup(s) butter, melted; 3/4 cup(s) breadcrumbs; 3 - eggs, beaten; 1/2 cup(s) parmesan cheese; 1/2 teaspoon(s) thyme, dried; 1 teaspoon(s) black pepper; 1/4 teaspoon(s) cayenne pepper, optional; 8 slice(s) tomatoes, or more, thick sliced

1 Pinch

Rose M. Helle

The Villages, FL

Updated on Jan 14, 2019

A family favorite for ourselves, and is pretty enough to serve company.

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prep time 15 Min

cook time 20 Min

method Bake

yield 8 to 10 depending on the size of the tomatoes

Ingredients

2 packages 10oz frozen spinach, cooked, drained, squeezed dry
6 - whole green onions, chopped
1/3 cup butter, melted
3/4 cup breadcrumbs
3 - eggs, beaten
1/2 cup parmesan cheese
1/2 teaspoon thyme, dried
1 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
8 slices tomatoes, or more, thick sliced

How To Make spinach-topped tomatoes

Step 1

Preheat oven to 350 degrees. In a large skillet, saute spinach and green onions for 5-10 minutes.

Step 2

Remove from heat, add remaining ingredients except tomatoes; mix thoroughly.
Step 3

Arrange tomato slices in a buttered baking dish; top with mounds of spinach mixture. Bake until heated through 15-20 minutes.
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