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Spinach Topped Tomatoes

Western.Chefs's picture
  Tomatoes 3 Large
  Butter/Margarine 2 Tablespoon
  Feta cheese 2 Ounce, crumbled

1. Cut out stem end from each tomato. If necessary, from bottom of each tomato, cut thin slice so that tomato will sit level. Cut each tomato horizontally in half. Arrange halves, cut side up, around edge of 10-inch pie plate or large dinner plate; set aside.
2. In medium-sized bowl, place butter or margarine; cover with large plate. Cook at high (100% power) 45 seconds or until butter or margarine melts. Squeeze spinach to remove as much moisture as possible. Stir spinach and crumbled cheese into butter or margarine. Spoon spinach mixture onto tomato halves; cover tomatoes with waxed paper. Cook at high 10 to 12 minutes until spinach mixture is hot, rotating tomatoes in pie plate a half turn after 6 minutes.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 463 Calories from Fat 329

% Daily Value*

Total Fat 37 g57.7%

Saturated Fat 24 g120.2%

Trans Fat 0 g

Cholesterol 115 mg38.3%

Sodium 663.3 mg27.6%

Total Carbohydrates 24 g7.9%

Dietary Fiber 6.6 g26.2%

Sugars 16.7 g

Protein 13 g26.2%

Vitamin A 110.7% Vitamin C 115.6%

Calcium 34.1% Iron 10.3%

*Based on a 2000 Calorie diet

Spinach Topped Tomatoes Recipe