Baked Stuffed Onions with Spinach Feta

2 LARGE onions
2 teaspoons olive oil
4 cloves garlic
2 cups fresh baby spinach
1 teaspoon fresh lemon juice
Salt
2 slices of sourdough, cut into bread crumbs
2 ounce crumbled feta cheese

Cut onions in half. Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 15 minutes.

Preheat the oven to 350 degrees F.

Scoop out the center of each onion half, leaving a 1/4 inch shell. Reserve the centers.

Spray a baking dish 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, and salt. 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 20 minutes. Serve hot.