Pork olives with spinach and feta
Pork & gammon
Pork olives with spinach and feta
These are delicious when cooked in the oven – not too hot, so that the filling oozes out, as with a badly made chicken kiev, but doesn't cremate in the roasting pan.
Ingredients
- 4 pork steaks
- 1 large onion, very finely chopped
- 2 cloves garlic, finely chopped
- 5 slices stale bread (two for the stuffing and three for crumbing)
- 100g Parmesan, grated
- 100g feta
- 600g cooked spinach, squeezed to remove excess water
- 100ml olive oil
Method
-
Step 1
Preheat oven to 180°C/Gas Mark 4. Prepare the pork. Cut each steak in half and using a rolling pin, flatten into thin rectangular escalopes, big enough to wrap 1 tablespoon of stuffing. Don't get too enthusiastic or the escalopes will just fall apart – you want them as thin as possible but still in one piece. Trim the edges, dice the trimmings and put to one side.
-
Step 2
Heat 1 tablespoon of oil in a small pan. Add the finely chopped onion, garlic and pork trimmings and sauté for 5 minutes or so. Allow to cool, transfer to a food processor and add the cheeses and cooked spinach. Pulse a couple of times so you have a reasonably uniform mixture without any obvious lumps of feta and spinach stalks.
-
Step 3
Put 1 tablespoon of mixture at the end of a pork escalope. Carefully roll up, folding in the sides as you go to completely seal, to stop the filling escaping when cooking. Don't worry if they look like a dog's dinner – they'll taste the same. Skewer.
-
Step 4
Oil, crumb and place in a roasting tray. Sprinkle the remaining breadcrumbs on top and bake at as above. Don't worry about turning over – the crisper the topping the better. You'll have quite a bit of the stuffing mixture left over - gently warm it up and serve as a side.
