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Photo of Spinach and feta veal rolls by WW

Spinach and feta veal rolls

Total Time
35 min
15 min
20 min
The flavours of this dish are a match made in heaven, where the tender taste and delicate texture of veal is only enhanced by its scrumptious stuffing


Veal leg steak, raw

450 g, (4 x 125g steaks), fat trimmed

Reduced fat feta cheese

60 g, crumbled

Pine nuts

2 tbs, toasted

Baby spinach

1½ cup(s), (45g)

Red onion

1 medium, finely chopped


2 clove(s), crushed

Tomato passata

2 cup(s), (500ml)

Baby potatoes

400 g, halved


2 bunch(es), halved

Oil spray

2 x 3 second spray(s)


  1. Place veal between 2 sheets of baking paper and pound with a meat mallet until 3mm thick. Cut veal in half lengthwise to make 8 thin steaks.
  2. Combine feta and pine nuts in a small bowl. Place veal on a flat surface and arrange spinach leaves down the centre of each piece. Top with 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 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 to low and simmer for 5 minutes or until slightly thickened. Return veal to pan and simmer for 3–4 minutes or until cooked to your liking. Remove toothpicks.
  5. Meanwhile, boil, steam or microwave potatoes and asparagus, separately, until tender. Drain. Cut veal rolls in half and drizzle with sauce. Serve with potatoes and asparagus.


TIP: To toast pine nuts, preheat oven to 180°C or 160°C fan-forced. Spread pine nuts on a baking tray and bake for 5 minutes or until toasted.