Spinach Stuffed Artichoke Bottoms
Ingredients
- 2 Tbs. olive oil, divided
- 1 large leek, white and pale green part finely chopped (1 cup)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced (2 tsp.)
- 1 cup reduced-fat crumbled feta cheese
- 2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
- 2 Roma tomatoes, thinly sliced
- 2 Tbs. dried oregano
- 1/3 to 1/2 cup breadcrumbs
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