Stuffed Baked Tomatoes

4 medium tomatoes
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup broccoli florets
8 ounces ricotta cheese
2 Tablespoons chopped fresh parsley
Salt (try ¾ teaspoon) and freshly ground pepper to taste
1 Tablespoon olive oil
3 green onions, chopped
2 Tablespoons crumbled feta cheese

Slice the tops off the tomatoes. Scoop out the seeds; discard. Scoop out the pulp and reserve. Lightly salt the inside of the tomatoes and invert on paper towels to drain.

In a food processor, combine the spinach, broccoli, ricotta cheese, parsley, salt and pepper. Pulse a few times to chop and completely blend. Set aside.

Preheat oven to 375° F.

Sauté the green onions and chopped tomato pulp in the olive oil in a medium skillet for 3 to 4 minutes. Add the spinach mixture. Cook over medium high heat until the liquid evaporates, stirring frequently. Correct the seasonings.

Stuff the tomato shells with the spinach mixture. Place in a greased baking dish. Sprinkle feta cheese over top. (Note: May be prepared and refrigerated up to this point.) Bake in a preheated 375° F oven for 10 to 15 minutes, until heated through. Yield: 4 servings.