Frozen packages of spinach from the summer’s bounty come in handy when making this recipe. I’ve used mozzarella in a pinch but Swiss cheese seems to complement the spinach and onions best.
- 1 – 284 g (9 oz) package spinach
- 30 ml (2 tbsp) butter
- 125 ml (1/2 cup) finely chopped onion
- 250 ml (1 cup) grated Swiss cheese
- 1 egg
- 5 ml (1 tsp) salt
- 1 kg (2 lb) lean ground beef
- 125 ml (1/2 cup) tomato sauce
- 25 ml (1/1/2 tbsp) steak sauce
- 2 ml ( ½ tsp) pepper
- 10 slices bacon
Wash and drain spinach. Place in large, heavy saucepan. Cover and cook in water clinging to leaves over high heat for 3 to 5 minutes or until wilted. Drain in colander pressing out as much moisture as possible with your hands. Transfer to a board. Chop coarsely and place in a large bowl.
In a small skillet, melt butter. Add onion and sauté until tender. Add to spinach in bowl. Mix in cheese, egg, and half of salt.
In separate bowl mix together rest of salt, beef, tomato sauce, steak sauce and pepper. On a sheet of plastic wrap pat beef mixture into a 30 cm (1 foot) square. Spread spinach mixture in a wide band over centre of meat. Using plastic wrap to lift the meat, roll up neatly, completely covering the spinach and pinching ends together to seal. Transfer to rack in shallow roasting pan. Arrange bacon strips across meat, attach ends at the bottom with toothpicks. Roast in 375 degree F oven for 1¼ to 1½ hours. Let rest 5 to 10 minutes.