Baked Stuffed Tomatoes - cooking recipe

Ingredients

4 firm ripe tomatoes
2 tablespoons pine nuts
1 tablespoon olive oil
0.5 (10 ounce) package frozen leaf spinach, thawed and squeezed dry
2 garlic cloves, minced
1 cup cooked rice
1/4 cup chopped fresh dill
3/4 cup feta cheese, crumbled
salt & pepper
1/3 cup buttered bread crumb

Preparation

Cut tomatoes in half horizontally.
Scoop out seeds and pulp; discard.
Turn tomatoes up side down to drain on a paper towel.
In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
Add spinach and garlic and cook for 2 minutes.
Add rice, dill, cheese, salt & pepper. Mix together.
Spoon into tomato shells.
Top with buttered crumbs.
Bake at 350\u00b0 F for 20 - 25 minutes or until tender.