Spinach and feta pork roll-ups (Χοιρινό με σπανάκι και φέτα)

Ingredients

• 8pork cutlets
• 283 g (10 oz)fresh spinach
• 2green onions, chopped
• 15 ml (1 tbsp)olive oil
• 80 ml (⅓ cup)sun-dried tomatoes packed in oil, chopped
• 75 g (⅓ cup)Greek feta, crumbled
• 15 ml (1 tbsp)capers, chopped
• 1egg
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)pepper
• to tastesalt and pepper
• 30 ml (2 tbsp)olive oil, for frying the pork roll-ups

Instructions

1. 1

   Prepare the spinach

   Remove any large stems from the spinach and finely chop the leaves. Wash them well and drain, but do not dry them.

2. 2

   Cook the greens

   Heat 15 ml (1 tablespoon) of olive oil in a medium frying pan and sauté the chopped green onions. After 1–2 minutes, add the spinach and cook, stirring regularly, for about 5 minutes, until wilted and cooked.

3. 3

   Drain the spinach

   Transfer the spinach mixture to a fine sieve and drain it well, pressing with the back of a spoon to release liquid. Once cool, you can also squeeze out more liquid with your hands or a piece of cheesecloth.

4. 4

   Mix the filling

   In a bowl, combine the spinach, feta, sun-dried tomatoes, capers, 5 ml (1 teaspoon) salt, 2.5 ml (½ teaspoon) pepper and the egg. Mix until evenly combined.

5. 5

   Roll the cutlets

   Lay the pork cutlets on a flat surface. Put 1–2 tablespoons of filling at one end of each, then roll them up carefully. Secure each roll with kitchen string or a toothpick and season the pork with salt and pepper to taste.

6. 6

   Heat the oven

   Preheat the oven to 177°C (350°F).

7. 7

   Brown the rolls

   Heat 30 ml (2 tablespoons) of olive oil in a frying pan and add the pork roll-ups. Fry for a few minutes on each side, until golden brown.

8. 8

   Bake until cooked

   Move the roll-ups to a baking tray lined with baking parchment. Bake on the centre rack for 7–10 minutes, until cooked through.

9. 9

   Remove the ties

   Take the roll-ups out of the oven and remove the kitchen string or toothpicks before serving.

10. 10

    Serve the roll-ups

    Serve and enjoy.

What are spinach and feta pork roll-ups?

This dish takes its cue from Greek flavours, bringing together spinach, feta, capers and sun-dried tomatoes inside pork cutlets. The Greek-inspired filling gives the mild pork a salty, tangy centre.

Here, the filling is cooked before it is rolled into the cutlets, then the rolls are browned in a pan and finished in the oven. That two-stage cooking gives them colour while helping the centre cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 39g protein, 6g carbs, 23g fat.

The pork and egg provide most of the protein, while the cutlets and filling contribute relatively little carbohydrate; the spinach adds some fibre. Feta and the two portions of olive oil contribute much of the fat, while feta, capers and added salt account for much of the sodium. Serve with vegetables and a moderate portion of potatoes or rice for a balanced plate.

Choosing the filling ingredients

Spinach: Fresh leaves cook down quickly with the green onions. Removing large stems makes the mixture easier to chop and tuck into the cutlets.

Feta and capers: Both bring saltiness, so taste the filling before adding extra seasoning. Sun-dried tomatoes add a sweet, concentrated note; drain excess oil from them if they seem especially oily.

Why draining the spinach matters

Cooked spinach holds a surprising amount of liquid. Press it firmly in the sieve, then let it cool before squeezing further by hand or in cheesecloth.

A drier filling is easier to roll and less likely to leak during cooking. Cooling it also makes it easier to handle when you mix in the feta and egg.

Rolling and securing the cutlets

Filling: Use 1–2 tablespoons per cutlet, placing it at one end so it can be rolled around the mixture. Avoid overfilling; a neat, compact roll is easier to secure.

Fastening: Tie each roll with kitchen string or secure it with a toothpick so it holds its shape while browning and baking. Remove all string or toothpicks before serving.

Browning and checking doneness

Browning: Give the rolls a few minutes on each side in the hot oil, turning them carefully so they colour evenly. Work in batches if the pan is crowded.

Oven finish: Bake at 177°C for 7–10 minutes, as directed, until cooked through. The timing can vary with the thickness of the cutlets, so check the thickest roll before serving.

What to serve alongside

A crisp salad or simply dressed greens complement the rich, salty filling without competing with it. Roasted potatoes, rice or crusty bread make the meal more substantial.

If serving with a starchy side, keep its seasoning simple: feta and capers already bring plenty of savoury flavour to the pork.

Recipe notes & tips

• Chop the spinach finely so it is easier to distribute inside the cutlets.
• Press the cooked spinach thoroughly to stop excess liquid loosening the rolls.
• Let the spinach cool before mixing it with the egg and feta.
• Keep the filling to 1–2 tablespoons per cutlet to make rolling easier.
• Turn the rolls gently while browning so the filling stays inside.
• Remove every toothpick or piece of kitchen string before serving.

Variations

• Add lemon: Stir a little finely grated lemon zest into the filling for a fresh note.
• Use fresh tomatoes: Replace the sun-dried tomatoes with finely chopped, well-drained tomatoes for a milder filling.
• Add herbs: Mix chopped dill or parsley into the spinach mixture.
• Use chicken: Thin chicken cutlets can stand in for the pork; adjust cooking until cooked through.
• Serve with yoghurt: Offer plain Greek yoghurt alongside to complement the salty filling.

Common mistakes to avoid

• Wet spinach: The filling can turn watery; press the cooked leaves firmly in a sieve and squeeze them again once cool.
• Overfilling: The cutlets may split or leak; use just 1–2 tablespoons of filling in each.
• Loose rolls: The filling may escape in the pan; secure each cutlet with kitchen string or a toothpick.
• Crowded frying pan: The rolls may brown unevenly; fry them in batches if needed.
• Skipping the oven finish: The centres may remain undercooked; bake for 7–10 minutes and check that the pork is cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered ovenproof dish until hot throughout, or use a microwave; remove any string or toothpicks first.

Frequently asked questions