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Greek Ground Beef Roll

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 medium onion, minced
1 1/2 lbs ground beef
1 medium tomatoes, peeled, seeded and chopped
1 teaspoon dried thyme, crumbled
1 teaspoon cinnamon
salt and pepper, to taste
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 egg, beaten to blend
1/4 cup pine nuts
2 tablespoons olive oil
1 garlic clove, minced
8 ounces fresh spinach, cleaned and chopped

Nutritional information

1087.8
Calories
737 g
Calories From Fat
82 g
Total Fat
34 g
Saturated Fat
252.9 mg
Cholesterol
869.7 mg
Sodium
40.9 g
Carbs
4.1 g
Dietary Fiber
2.9 g
Sugars
47.9 g
Protein
324g
Serving Size

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Greek Ground Beef Roll

Features:
    Cuisine:

    Great dinner or brunch dish. Make tomato gravy to serve alongside.

    • 145 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Greek Ground Beef Roll, Great dinner or brunch dish Make tomato gravy to serve alongside , WOW! This was an amazing meal! I was hesitant to use so much cinnamon in a savory dish, but it was perfect used a handful of frozen spinach since I didn’t have fresh on hand We will definitely be enjoying this meal again! For ZWT9


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    Steps

    1
    Done

    Heat Oil Over Medium-Low Heat. Add Onion and Cook About 10 Minutes. Add Meat and Cook, Breaking Up Meat, Until All Liquid Evaporates and Meat Is Browned. Add Tomato, Thyme and Cinnamon. Season to Taste With Salt and Pepper. Cover and Simmer 20 Minutes, Stirring Occasionally.

    2
    Done

    Meanwhile, Melt 3 Tblsps Butter in Small Saucepan Over Low Heat. Add Flour and Stir 3 Minutes. Pour in Milk, Increase Heat to Medium-High and Stir Until Sauce Boils and Thickens. Remove from Heat and Whisk in Egg. Place Over Medium Heat and Continue Stirring 2 Minutes. Season to Taste With Salt and Pepper. Set Aside.

    3
    Done

    Melt Remaining 1 Tblsp Butter in Small Skillet Over Medium Heat. Add Pine Nuts and Stir Until Golden-Brown.

    4
    Done

    Heat 2 Tblsps Olive Oil in Large Skillet Over Medium-High Heat.

    5
    Done

    Add Garlic and Saut Just Until It Begins to Release Its Fragrance. Blend in Spinach, Cover and Cook Just Until Spinach Is Wilted, About 2 Minutes. Season With Nutmeg, Salt and Pepper.

    6
    Done

    Stir Sauce, Pine Nuts and Cheese Into Meat. Taste and Adjust Seasoning.

    7
    Done

    Let Cool. (this Can Be Prepared Up to 1 Day Ahead and Refrigerated Until Ready to Use).

    8
    Done

    Preheat Oven to 350f (175c). Lightly Grease Rimmed Baking Sheet.

    9
    Done

    Cover Work Surface With Towel. Place 2 Filo Sheets on Towel With Long Edge Nearest You. Brush With Melted Butter. Repeat 4 More Times, Brushing Each Double Layer With Butter. Spread Cooled Meat Mixture on Filo, Leaving 1 Inch Border. Arrange Spinach in Lengthwise Strip Along Center of Meat. Using Towel as Aid, Roll Filo Up Lengthwise. Transfer, Seam Side Down, to Baking Sheet. Brush Butter Over Top.

    10
    Done

    Bake Until Crisp and Golden, About 1 Hour.

    11
    Done

    Let Stand 10-15 Minutes Before Slicing. (can Be Assembled Ahead to This Point and Refrigerated Overnight Before Baking).

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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