Tomatoes filled with cream cheese and spinach

Name: Tomatoes filled with cream cheese and spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack of (450 g) Frozen leaf spinach; 1/2 Pot of oregano; 2 (approx. 200 g) thick slices of boiled ham; 300 g Double cream cream cheese; 9 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 6 F; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 pack of (450 g) Frozen leaf spinach
1/2 Pot of oregano
2 (approx. 200 g) thick slices of boiled ham
300 g Double cream cream cheese
9 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
6 F
7-10 Tbsp Grease

Directions

1
Defrost spinach at room temperature. Wash oregano, shake dry, pluck leaves from the stalks and chop. Cut ham into cubes. Mix cheese, ham and breadcrumbs. Squeeze the thawed spinach and chop coarsely with a knife. Stir into the cream cheese.
2
Season with oregano, salt, pepper and nutmeg. Wash the tomatoes, cut off the lid, hollow out the tomatoes and fill them. Put them side by side in a greased casserole dish, put the lid next to them. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Ciabatta bread tastes good with it
3
1 hour waiting time