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Greek Stuffed Onions Recipe

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4.1 from 25 reviews

Greek Stuffed Onions are a delicious and aromatic vegetarian dish featuring tender onion shells filled with a flavorful mixture of spinach, zucchini, rice, and feta cheese, seasoned with warming spices and fresh herbs. Baked in a rich tomato sauce, this comforting recipe combines Mediterranean flavors for a perfect main or side dish.

Ingredients

Onions and Stuffing

  • 7 medium to large onions, peeled and tough outer layers removed
  • 10 ounces fresh spinach (about 6 to 7 cups) or frozen spinach, defrosted and liquid squeezed out
  • ½ large zucchini (about 1½ cups), grated
  • 4 cloves garlic, crushed
  • 1½ cups cooked rice (about 9 ounces/250 grams)
  • 9 ounces feta cheese, crumbled (about 1 cup)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon ground cumin
  • 1 cup fresh parsley, washed and chopped
  • ¼ cup fresh mint, washed and chopped
  • ¼ cup fresh dill, washed and chopped
  • ¼ cup pine nuts, toasted or not
  • ¼ cup raisins or other similar dried fruit such as sultanas or currants
  • 1 teaspoon salt
  • ½ teaspoon pepper

Tomato Sauce

  • 14 ounces canned tomatoes, chopped or crushed (1 regular sized can)
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 tablespoon honey or 1 teaspoon sugar
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • Leftover chopped onion pieces from the hollowed onions

Instructions

  1. Prepare Onions: Cut the ends off the onions and boil them in a large pot of water for about 10 minutes until slightly softened.
  2. Hollow Onions: Use a slotted spoon to lift the onions out and place them on a chopping board. Cut a bit more off one end and carefully pull out the inner layers with a fork, leaving shells 2 to 4 layers thick. Chop leftover onion pieces and reserve for the sauce. Place the hollow onion shells in a large baking dish and set aside.
  3. Preheat Oven: Preheat the oven to 350°F (175°C fan oven) or 375°F (190°C conventional oven).
  4. Prepare Spinach: Wilt the spinach by pouring boiling water over it in a colander, rinse with cold water, then squeeze out excess moisture. Chop and add to a large mixing bowl.
  5. Make Stuffing: To the spinach bowl, add grated zucchini, crushed garlic, cooked rice, crumbled feta, dried oregano, thyme, cinnamon, allspice, cumin, chopped parsley, mint, dill, pine nuts, raisins, salt, and pepper. Mix thoroughly.
  6. Stuff Onions: Using a teaspoon, fill each onion shell with the stuffing, packing it down well.
  7. Prepare Tomato Sauce: In a bowl, combine canned tomatoes, olive oil, crushed garlic, honey, dried oregano, salt, pepper, and the leftover chopped onion pieces. Mix well.
  8. Assemble and Bake: Pour the tomato sauce around the stuffed onions in the baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes until the onions are lightly golden and the sauce is bubbling and slightly reduced.

Notes

  • You can double the recipe and hollow some onions twice to get extra stuffed onion shells.
  • If you prefer, use frozen spinach, but make sure it is well-drained.
  • Adjust the amount of spices according to your taste preferences.
  • For a vegan version, substitute feta cheese with a vegan cheese alternative or tofu seasoned with lemon juice and salt.
  • Pine nuts can be toasted beforehand to enhance their flavor.
  • This dish can be served warm as a main dish or alongside grilled meats or other Mediterranean dishes.

Find it online: https://flavorspath.com/greek-stuffed-onions-recipe/