Spinach and Ricotta Stuffed Tomatoes


  • 4 large ripe tomatoes
  • 1/2 cup ricotta cheese
  • 1 tbs plain Greek yogurt
  • 1 tsp lemon juice
  • kosher salt and black pepper to taste
  • 1 cup sweet onion, minced
  • 2 tsp garlic powder
  • 1 (10 oz) package frozen spinach, drain and squeezed dry
  • 1 egg white
  • 2 tbs pine nuts, toasted
  • Cut a thick slice from the top of each tomato.
  • With a spoon, carefully scoop out the tomato pulp and reserve.
  • Lightly sprinkle the tomato shells with salt, then turn the shells cut side down, place on paper towels and allow to drain for about 30 minutes.
  • Press the tomato pulp through a wire mesh strainer into a bowl and discard the seeds.
  • In a large bowl, stir together the cheese, yogurt, lemon juice and garlic powder.
  • Season to taste with salt and pepper then set aside.
  • Place a frying pan over high heat and when hot add the tomato pulp and onion.
  • Bring to a full boil and stir until almost all liquid has evaporated.
  • Add spinach and stir fry for 1-2 minutes.
  • Add spinach mixture to cheese mixture and blend well.
  • In a bowl beat the egg white until soft peaks form, then fold in to the spinach cheese mixture.
  • Blot the tomato shells dry with paper towels, then fill the shells with the spinach mixture and press down into the shells.
  • Garnish each tomato with the toasted pine nuts.
  • Place the tomatoes in a steamer rack over simmering water, cover and steam for about 10 minutes or until tomatoes are soft but not falling apart. Allow to cool.
  • Serve at room temperature.




20 min


5 min


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