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Stuffed onions with feta, pine nuts and tomato
 
 
4 ServingsPTM25 min

Stuffed onions with feta, pine nuts and tomato


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Directions

  1. Boil the onions with peel for about 10 minutes in water with salt. Drain and allow the onions to cool.
  2. Roast the pine nuts in a dry, hot frying pan. Mix them with the feta, the bread, the tomatoes, garlic, Italian herbs and the egg.
  3. Preheat the oven to 180 ° C. Halve the onions horizontally and peel them. Empty them with a pointed teaspoon so that a firm side remains.
  4. Slice the inside of the onions and mix with the fetal mixture. Divide the filling over the onions and put them on a baking tray.
  5. Sprinkle with 2 tablespoons of the tomato oil. Cover with aluminum foil and place the onions for about 30 minutes in the middle of the oven until tender.


Nutrition

280Calories
Sodium0% DV0g
Fat26% DV17g
Protein26% DV13g
Carbs6% DV17g
Fiber0% DV0g

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