Spinach Filled Mediterranean Meat Roll Food

SPINACH MEAT ROLL

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.

CHEESE & SPINACH STUFFED MEATLOAF

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.

SPINACH-FILLED MEDITERRANEAN MEAT ROLL

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.

SPINACH - STUFFED MEATLOAF

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.

MEDITERRANEAN MEAT PIES (SFEEHA)

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

CHEESY SPINACH-STUFFED MEAT LOAF

Steps:

• In a large bowl, lightly combine meat loaf ingredients. On a waxed paper, pat into a 14x10-in. rectangle. , In a small bowl, combine filling ingredients. Spread over rectangle, leaving 3/4 in. around edges. Starting with a short end, roll up jelly-roll fashion. Press meat mixture over filling at both ends to seal. Place loaf, seam side down, on a rack in a roasting pan. , Bake, uncovered, at 350° for 1 hour. Spread with ketchup; bake for 15 minutes longer. Sprinkle with cheese; let stand a few minutes. Cut into 1-in. thick slices.

MEDITERRANEAN STUFFED BONELESS CHICKEN THIGHS

Steps:

• Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
• Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
• Wash the chicken thighs under cold water and roll them out flat.
• Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
• Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
• Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
• Place generous amount of stuffing on each flattened thigh.
• Roll the thighs around the stuffing to enclose it.
• Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
• Serve with rice and a vegetable or salad.

SPINACH MEAT ROLL

Steps:

• Mix all ingredients except spinach in bowl; Turn onto sheet of wax paper or foil.
• Shape into rectangle 12 X 10 inches.
• Arrange spinach leaves evenly on meat leaving 1/2 inch margin around edges.
• Carefully roll up meat, beginning at narrow side and using paper to lift meat.
• Press edges and ends of roll to seal.
• Place in baking dish on middle rack of oven.
• Bake uncovered at 350°F for 1 hour and 15 minutes.
• Remove from oven and let stand for 2 minutes before slicing.