greek dishes recipe
- The Best greek dishes recipe
- Greek-Style Stuffed Tomatoes with Feta and Herbs
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Greek-Style Stuffed Tomatoes with Feta and Herbs Works
- ❓ Frequently Asked Questions About Greek-Style Stuffed Tomatoes with Feta and Herbs
The Best greek dishes recipe
Greek-Style Stuffed Tomatoes with Feta and Herbs
Bright, herby tomatoes stuffed with a creamy feta and herb filling, baked until tender. A refreshing summer dish that highlights Mediterranean flavors.
🥘Ingredients
- 16 oz feta cheese, crumbled
- 1 cup fresh dill, chopped
- 1 cup fresh mint, chopped
- 1/2 cup crumbled feta (for topping)
- 1/4 cup olive oil
- 1/4 cup red onion, finely diced
- 8 large tomatoes, tops cut off and seeds removed
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine crumbled feta, dill, mint, olive oil, and red onion. Mix gently until well combined. -
2
Fill each tomato with the feta mixture, pressing lightly to settle the filling inside. Sprinkle each tomato with a small amount of Parmesan cheese. -
3
Place stuffed tomatoes in a baking dish, cover loosely with foil, and bake for 15 minutes. Remove foil and bake for another 10 minutes, until tomatoes are tender and the cheese is golden.
🔧Equipment
- Mixing bowls
- Baking dish
- Knife and cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Greek-Style Stuffed Tomatoes with Feta and Herbs Works
❓ Frequently Asked Questions About Greek-Style Stuffed Tomatoes with Feta and Herbs
1. What is the best way to store leftovers from this Greek dish?
Store any remaining portions in an airtight container in the fridge for up to three days. If reheating, warm gently over low heat until fully heated through—about 3–5 minutes—ensuring the filling reaches 165°F (74°C) to avoid bacterial risk.
2. Can I substitute ingredients if I don’t have them on hand?
Yes, but keep the balance in mind. For example, swap feta for goat cheese if needed, but adjust the saltiness of the dish slightly. If using store-bought flatbread instead of homemade, ensure it’s sturdy enough to hold the filling without collapsing.
3. How do I prevent the eggplant from becoming mushy?
Slice the eggplant just before cooking to keep moisture in. Boil or bake it first (until tender) to remove excess water, then pat dry with a paper towel before assembling. This step helps maintain texture in the stuffed dish.
4. Is this recipe suitable for meal prep?
Absolutely. Assemble the dish in advance, refrigerate overnight, and bake as directed the next day. The flavors meld beautifully over time, and the breadcrumbs will crisp slightly more upon reheating.
5. Can I make this dish ahead of time and serve it cold?
Yes, but for best results, serve warm. If serving cold, let the dish sit at room temperature for 30 minutes before slicing to avoid a shock in temperature that could make the filling soggy. Garnish with fresh herbs just before serving.
