1 cn Spinach (27 oz.)
1    Large onion, chopped fine
1/8 ts Pepper
1 ts Salt
1/4 ts Oregano
3 tb Vegatable shortening
2    Eggs, beaten
6    Large ripe tomatoes
Bread crumbs
Pareve margarine

Drain and rinse spinach. Pick stems from leaves and squeeze dry. Saute
onion in shortening until transparent; add salt, pepper, and oregano, and
stir. Mix spinach and eggs together. Add to onions and cook until
moderately dry, stirring often so mixture does not stick to bottom of pan.
Cut tops off of tomatoes. Scoop out pulp (you may save for other uses).
Stuff tomatoes with spinach mioxture. Sprinkle with bread crumbs and dot
with margarine. Place tomatoes in baking pan and bake a 350 F. for 30 min.