Stuffed Veal Roll

Stuffed Veal Roll

  • Prep: 30 min
  • Cook Time: 2 hr
  • Total: 2 hr 30 min
  • Serving: 10

Stuffed Veal Roll is filled with feta and spinach.


  • 1, 5 pound rolled, boneless veal loin roast
  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 3 green onions, thinly sliced
  • 1 tablespoon garlic, minced
  • 1, 6 ounce package baby spinach leaves
  • 1, 4 ounce package feta cheese, crumbled
  • 6 tablespoons pine nuts
  • 1 egg
  • 1/2 teaspoon dried savory
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper


  1. Unroll meat and trim fat. With a meat mallet, pound to 3/4 inch thick. Set aside.
  2. Cook orzo according to package directions; drain. Meanwhile, heat oil in a large skillet. Add onions; cook and stir until soft. Add garlic; cook 30 seconds. Remove pan from heat. Add spinach; toss to coat.
  3. Add orzo, feta and pine nuts to spinach in skillet. Cool slightly, then mix in egg, savory, salt and pepper. Spread spinach mixture over veal, leaving a 1 inch border. Roll up veal to cover stuffing. Tie with kitchen string at 1 inch intervals.
  4. Place veal roll on a rack in a shallow pan. Roast 30 minutes at 425 degrees F. Remove from oven. Reduce heat to 325 degrees F. Pour 1 cup of water into roasting pan, cover tightly with foil and roast 1 hour, 30 minutes or until thermometer registers 160 degrees F. Remove twine, slice roast and serve.


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