Stuffed Tomatoes

8 small tomatoes (or use 15 or so

cherry tomatoes)

9 oz fresh spinach

1/2 cup feta cheese, crumbled

2-3 Tbsp plain yogurt

1-2 cloves garlic, minced

1/2 tsp oregano

salt & pepper

Cook the spinach in a large skillet with a tiny bit of oil for about 2 minutes until bright green and wilted. Let cool and squeeze the moisture out. Chop finely and put in a bowl. Add the rest except the tomatoes.

Cut the tops off the tomatoes and spoon out the middle. Fill tomatoes with the spinach.

--Sheila Madsen