Baked Stuffed Onions with Spinach Feta
Transform simple onions into a show-stopping dish with this recipe for Baked Stuffed Onions with Spinach Feta. Perfectly tender onions are hollowed out and filled with a savory mixture of sautéed spinach, creamy feta cheese, and golden breadcrumbs, elevated with hints of garlic, nutmeg, and extra-virgin olive oil. This rustic yet elegant dish is baked to perfection, delivering a golden, buttery topping that complements the rich, flavorful filling. Ideal as a vegetarian main course or a stunning side dish, these stuffed onions can be garnished with fresh parsley for a vibrant finishing touch. With a balance of hearty vegetables and tangy cheese, this recipe is a delightful addition to your table for any occasion.
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Recipe Information
Ingredients
- 4 large onions
- 4 cups fresh spinach
- 1 cup feta cheese
- 0.5 cup breadcrumbs
- 2 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and trim the root ends slightly so they can stand upright, but do not cut through the base. Slice off the top 1/4 inch of each onion.
Bring a large pot of salted water to a boil. Add the onions and boil for 10-12 minutes, or until just tender. Drain and allow to cool.
Once the onions are cool enough to handle, hollow out the centers using a spoon, leaving about 2–3 layers of onion intact to form a sturdy shell. Chop the removed onion centers finely and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 3 minutes. Stir in salt, black pepper, and nutmeg, then remove from heat.
In a mixing bowl, combine the spinach mixture with feta cheese and breadcrumbs. Stir until well mixed.
Place the hollowed-out onions in a greased baking dish. Stuff each onion with the spinach-feta mixture, pressing it down lightly to fill each onion completely.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed onions and add small pats of butter on top of each stuffing mound for added richness.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and the onions are tender.
Remove from the oven and allow to cool slightly. Garnish with chopped parsley, if desired, before serving.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 3927 mg | 171% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 31.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1043 mg | 80% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
