Monday's Greek Recipe - Psaronefri Gemisto - Stuffed Pork Fillet

Last week was such a busy week at work that I didn't even have the time to do the shopping at the supermarket. Alkis usually does the shopping as he finishes work earlier than me, but he was away on a business trip, so the fridge was almost empty. Saturday night was unusually cold for this time of year, so while Alkis was making a fire, I decided to ...experiment in the kitchen. I came up with pork fillet stuffed with spinach and feta cheese. That's all I had in my fridge. My friend Stefania once advised me to chop fresh spinach and keep it in the freezer instead of buying it frozen as I used to. She was right. The spinach came in handy!

Ingredients

• 500 g. pork fillet
• a bunch of spinach - chopped
• 200 g feta cheese
• 5 tsp olive oil
• salt and pepper
• 1 big onion, finely chopped
• some oregano

Directions

• Beat the pork fillet flat with a meat mallet

• In a non-stick frying pan, sauté the onion in the olive oil, reduce heat,  add the spinach and stir for about 5 minutes.

• Drain the spinach and put a thin layer on the flat pork fillet.
• Crush the feta cheese with a fork and add it on the spinach

• Sprinkle with oregano.

• Roll the pork fillet and keep it tight with bamboo skewers.

• Sprinkle with some more oregano.
• Bake at 170*C in a pre-heated oven for about 45 minutes. This is what you get:

• Serve with brown rice, a mixed salad and a  bottle of Ktima Gerovassiliou - a great Greek red.

mixed salad

Avaton-Gerovasiliou

Kali Orexi!!! - Enjoy Your Meal!

 

 

Comments

[Agnes]

Ah my dad LOVED this in Greece!

[Stefania]

My stuffed pork fillet is a bit more fussy but just as delicious, I think. I stuff the meat with vegetables like onions, tomatoes, peppers, mushrooms and aubergine which I mix with some grated halloumi cheese. I usually serve it with a gravy and mashed potatoes.

[Lakis Ioannou]

This looks so tasty that I could have it all by myself! I'd only replace the brown rice with chips or roast potatoes. Thanks for the wine recommendation.

[Laura]

Your pork fillet looks delicious and easy to prepare. You should try roasted pork fillet stuffed with mature blue Stilton and sage leaves. I'll email the recipe.

[Jean-Paul Bouvier.]

En générale, j'adore le fillet de porc farci. Délicieux!

[Andy]

Love it!

[Olga P.]

Πολύ νόστιμο μου φαίνεται, Αναστασία μου. Μπράβο!

[Karolina]

I can see you can be very creative in cooking. I'm still trying to learn. Your recipe sounds simple and easy and the result looks delicious!

[Anastasia]

It's really very easy, Karolina. It only takes 15 min to prepare and about 40 min to roast.
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[Sophia]

I have invited some friends to dinner on Saturday night and you have just given me a great idea for the main course! I work till 3:00 pm on saturday and don't have much time to spend in the kitchen. Your psaronefri sounds super!

[Marilou Kyriacou]

I really love roasted pork and the combination spinach-feta cheese is just perfect! I think I'll try it.

[Anastasia]

I normally use spinach and feta in pies. But it turned out great as my pork fillet stuffing as well!
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[Christina]

Anastasia, I'm crazy about spinach and feta - it's my favorite pie or pancake filling. But I have never tried it with pork - it must be yummy.

[Katie White.]

In the USA, a lot of people love pork tenderloin - grilled or pan-roasted it's an easy dinner and a perfect main course for a fancy occasion. For a stuffed pork tenderloin, just give the meat a light pounding with a mallet, brush on any type of sauce you like - an herb sauce or a bbq sauce -and fill it with a cheese and breadcrumb stuffing.

[Anastasia]

Thanks Katie! Your pork tenderloin must be delicious. I'll try your stuffing next time.
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[Tipper]

Yum! It looks so good I need to try it for my family!