Spinach & Feta Veal Rolls - all about sugars
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Spinach & Feta Veal Rolls

By Tin Soldier Developers Source: Recipe adapted from Weight Watchers Eat and Enjoy
  • Difficulty Moderate
  • Prep time 15 mins
  • Cooking time 20 mins
  • Serves

4 x 125 g lean veal leg steaks, fat trimmed

60 g reduced-fat feta cheese, crumbled

2 tbsp pine nuts, toasted

1 1/2 cups baby spinach leaves

1 red onion, finely chopped

2 cloves garlic, crushed

2 cups tomato passata

400 g chat potatos, halved

200 g green beans

  1. Place veal between 2 sheets of baking paper and pound with a meat mallet until 3 mm thick. Cut veal in half length ways to make 8 thin steaks.
  2. Combine feta, pine nuts in a small bowl. Place veal on a flat surface and arrange the spinach leaves down the centre of each piece. Top with the feta mixture. Working from a short end, roll each piece of veal firmly to enclose filling. Secure rolls with toothpicks.
  3. Spray a large non-stick frying pan with oil and heat over high heat. Cook veal for 2-3 minutes each side or until lightly browned. Transfer to a plate. Cover to keep warm.
  4. Lightly spray the same pan with oil and heat over medium heat. Add onion and cook, stirring for 3-5 minutes or until softened. Add garlic and cook, stirring for 1 minute. Add passata and bring to the boil. Reduce heat slowly and simmer for 5 minutes or until slightly thickened. Return veal to the pan and simmer for 3-4 minutes or until cooked to your liking. Remove toothpicks.
  5. Meanwhile, boil or steam potatoes and green beans, separately, until tender. Drain. Cut veal rolls in half and drizzle with sauce. Serve with potatoes and beans.
Nutrition Information
   Per serve
Energy  1780 kJ
Protein  51.1 g
Fat  11.8 g
Carbohydrate   23.2 g
 - Sugar  12.1 g