Spinach Filled Mediterranean Meat Roll Recipes

Steps:

• Mix together the beef, egg whites, breadcrumbs salt& pepper, shallots garlic, worcestershire sauce& oregano.
• Use your hands to really combine the mixture.
• After you have squeezed as much moisture as you can from the spinach combine it with the cheese, nutmeg& season with salt& pepper.
• On a piece of plastic wrap or wax paper spread out the meat mixture in a rectangle apprx 12 x 8".
• Spread the spinach mixture on top leaving apprx 1/2" clear all around the meat edges.
• Using the paper (plastic) to help roll up the loaf starting from the 8" side.
• Press gently as you go to make sure you have a firmly rolled loaf.
• Press the outside edges together.
• Tightly wrap the meatloaf in plastic wrap (or wax paper) and refrigerate for at leat an hour (I make the loaf the day before and leave it rolled in the fridge over night to be baked the next day).
• Place the meatloaf on a roasting rack in a roasting pan and bake in a 350F oven for 1 hour.
• If you are using the ketchup spread it on top of the loaf before putting it in the oven.

Steps:

• For the filling, cook the onion in the oil in a small skillet over medium heat 2 to 3 minutes or until tender. Add pine nuts and garlic. Cook, stirring frequently, for 2 to 3 minutes or until garlic is browned. Reduce heat to medium. Stir in spinach and seasonings; cook an additional 1 minute or until thoroughly heated. Remove from heat; cool slightly. Stir in cheese.
• Preheat oven to 350 degrees. In large bowl, combine all meat roll ingredients except the pinenuts and green onions; mix well. On foil or waxed paper-lined surface, pat meat mixture to form a rectangle (12 inches by 10 inches). Spread filling mixture evenly over top to within one inch of edges. Starting from short end, roll up meat tightly to enclose filling, using foil as a guide. Pinch edges and ends to seal.
• Place wire rack in baking pan (15 inches by 10 inches by 1 inch). Cover rack with foil; pierce foil in several places with knife to allow grease to drain as meat cooks. Place meat roll, seam side down, on foil-lined rack. Press the pine nuts onto top of meat roll. Bake for 30 minutes. Cover loosely with foil. Insert meat thermometer through foil and into center of loaf. Bake an additional 35 to 50 minutes or until meat is thoroughly cooked and meat thermometer registers 160 degrees. Let stand 15 minutes before slicing. Garnish with green onions.

Steps:

• Preheat Oven to 350 degrees.
• Mix meatloaf ingredients in a large bowl.
• Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
• Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter).
• Microwave frozen spinach according to package information, then drain.
• Place spinach on top of cheese making sure to leave perimeter empty.
• Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
• After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
• Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland).
• Bake covered for about 35 - 45 minutes or until desired temperature.

Steps:

• Heat oven to 350ºF.
• Place spinach in colander in sink. Pour boiling water over spinach; cool.
• Meanwhile, mix cream cheese and eggs in large bowl until blended. Gradually stir in milk. Stir in 1/2 cup feta.
• Squeeze excess moisture from spinach. Add spinach to cream cheese mixture; mix well. Spoon onto 9-inch square baking dish; top with remaining feta. Cover.
• Bake 50 min. or until center is set, uncovering after 30 min.

Steps:

• Combine onions, garlic, dill and 1/4 cup water.
• Stir-fry over medium heat until onions are soft and almost all liquid has evaporated.
• Transfer mixture to bowl and stir in tomatoes.
• Keep warm.
• Add half the spinach to fry pan and 1 Tab water.
• Stir-fry over medium heat until spinach is just beginning to wilt.
• Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan.
• Top spinach with tomato mixture Sprinkle with Feta and capers.
• Season to taste.

Steps:

• In a bowl, lightly beat the eggs; add bread crumbs, ketchup, milk, 1/2 teaspoon salt, pepper and oregano. Add beef and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 12x10-in. rectangle. Cover with spinach to within 1/2-in. of edges. Sprinkle with remaining salt. Top with ham and 1-1/2 cups cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends; place with seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 1 hour and 10 minutes. Top with remaining cheese; bake 5 minutes longer or until cheese is melted.