Stuffed Veal Roll

Directions

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.