Creamed Spinach Stuffed Fillet

By YOU Digital
04 September 2018


Preparation: 10 min | Cooking: 20 min | Serves 4


500g Eskort Pork Fillet

60ml (4T) olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

500g baby spinach

250ml (1c) cream

200g feta cheese

salt and ground black pepper

45ml (3T) Italian seasoning

tin foil

300ml (1 + 1/5c) dry white wine

250ml (1c) chicken stock

kitchen twine


  • Preheat the oven to 180°C.
  • Heat 30ml (2T) of the olive oil in a large pan over medium-high heat.
  • Sauté the onion until it begins to soften, about 5 minutes.
  • Add the garlic and spinach and cook until the spinach has wilted.
  • Add the cream and stir through, then simmer until slightly reduced and thickened.
  • Remove the mixture from the heat and cool.
  • Cut the pork fillet lengthwise to butterfly it.
  • Using a mallet, pound the meat both sides until it’s about 1cm thick.
  • Spread the spinach mixture over one side of the fillet and top with the feta.
  • Roll the fillet up from the long side and tie with twine so it holds its shape.
  • Sprinkle the outside with salt, pepper and Italian seasoning.
  • Heat the remaining oil in another pan and brown the fillet on all sides.
  • Place the meat on a baking sheet and roast for 30-35 minutes.
  • Remove from the oven, cover with foil and allow to rest.
  • Return the fillet to the pan with its roasting juices, add the wine and stock and cook until the sauce starts to thicken, stirring occasionally to scrape off any browned bits.
  • Season with salt and pepper.
  • Cut the twine and slice the meat. Serve with the wine sauce and side dishes of your choice.

Find Love!