Wendell,
I have made this one... It's excellent, if you like the Greek influence...
I did not peel the onions, and left the skin... It holds it all together better...
Cooling the onions makes them easier to scoop out the inside also without destroying the onion "shell"...

Thanks for the reminder... I gotta make these again!

NOTE: to dry the spinach, thaw, and place in a damp cotton dish towel... and wring it out as hard as you can til no more liquid comes out...

[color:"blue"]Baked Stuffed Onions with Spinach Feta[/color]

2 really large sweet or Spanish onions (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic (chopped)
One (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
1/4 tsp fresh grated nutmeg

Preheat the oven to 350 degrees F.

Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.

Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.

Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, pepper & nutmeg; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese

Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot.

Makes 4 servings (1 serving = 1/2 onion)