Greek Stuffed Onions

Ingredients

• 7 medium to large onions ((6 to 8, any kind) peeled and with any tough outer layers taken off)
• 10 ounces fresh spinach ((about 6 to 7 cups) or replace with frozen spinach, defrosted and with liquid squeezed out)
• 1/2 large zucchini ((about 1 1/2 cups), grated)
• 4 cloves garlic (crushed)
• 1 1/2 cups cooked rice ((about 9 ounces/250 grams))
• 9 ounces feta cheese (crumbled (about 1 cup))
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cumin
• 1 cup fresh parsley (washed and chopped)
• 1/4 cup fresh mint (washed and chopped)
• 1/4 cup fresh dill (washed and chopped)
• 1/4 cup pine nuts (toasted or not (your choice))
• 1/4 cup raisins (or other similar dried fruit such as sultanas or currants)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 14 ounces canned tomatoes (chopped or crushed (1 regular sized can))
• 1/4 cup extra virgin olive oil
• 3 cloves garlic (crushed)
• 1 tablespoon honey (or a teaspoon of sugar)
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. 1

   Cut the ends off the onions and boil for 10 minutes.: Start by cutting the very ends off the onions. Then boil them in a large saucepan or other pot of water for about 10 minutes.

2. 2

   Pull the inner layers of the onions out with a fork.: Use a slotted spoon to lift them out of the water and onto a chopping board. Cut a bit more off one end, enough to use a fork to pull the inner layers out, leaving a shell that's 2 to 4 layers thick. You might be able to do this twice if the onions are on the larger side, getting two stuffable shells out of each onion. Chop any leftover onion into pieces (you'll add it to the sauce).

3. 3

   Pre-heat the oven to 350F/175C.: Place the onion shells in a large baking dish, then set aside for now. Pre-heat the oven to 350F/175C (fan oven, or 375F/190C in a conventional oven) while you make the stuffing and sauce.

4. 4

   Wilt the spinach, rinse, squeeze and chop.: Wilt the spinach in a large colander by pouring boiling water over it (if you like, use the water from the boiled onions). Rinse with cold water, then squeeze out most of the water. Chop and add to a large bowl.

5. 5

   Mix the stuffing ingredients together, then use it to stuff the onions.: Add all of the other stuffing ingredients to the bowl, then mix well. Use a teaspoon to stuff the onion shells with it, packing it down well.

6. 6

   Mix together the sauce ingredients and then pour it around the stuffed onions.: To make the sauce, mix together all the ingredients, as well as the leftover cooked onion pieces. Pour it all around the stuffed onions.

7. 7

   Cover with foil and bake for 30 minutes, then uncover and bake for 15 minutes longer.: Cover the stuffed onions and sauce with aluminium foil and bake for about 30 minutes. Then remove the foil and bake for a further 15 minutes, or until the onions are lightly golden in parts and the sauce is bubbling and slightly reduced.