Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Jane Reinsel
Recipe by Cooking Light May 1996


Recipe Summary

8 servings (serving size: 2 steak slices, 2 tablespoons cooking liquid, and 1/2 cup feta mashed potatoes)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients in a bowl; stir well, and set aside.

  • Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.

  • Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

Nutrition Facts

271 calories; calories from fat 29%; fat 8.6g; saturated fat 3.7g; mono fat 3.2g; poly fat 0.5g; protein 20.6g; carbohydrates 28g; fiber 3.2g; cholesterol 43mg; iron 3mg; sodium 448mg; calcium 95mg.