Veal, feta and spinach involtini

Veal, feta and spinach involtini


  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • 2 x 400g tins tomatoes
  • 4 veal escalopes (ask your butcher to pound them down to a nice thin width)
  • 4 slices prosciutto
  • 1 cup cooked and chopped spinach
  • 1 1/2 cups feta, crumbled
  • 40g butter
  • parsley, to serve


To make the sauce, in a saucepan, heat the oil over a medium heat and cook the garlic until fragrant (about 1 minute). Add the tomatoes, reduce heat to low and simmer foråÊ10 minutes. Set aside.

Meanwhile prepare the meat. First preheat the oven to 180å¡C or 160å¡C fan-forced. Lay each piece of veal flat on a work surface, layer with a piece of prosciutto each, then a little spinach and then the feta. Roll up and secure with a small kebab skewer or toothpick.

Melt the butter in a saucepan on high heat. Once frothy, brown the veal wraps in batches until nice and golden on each side. Place these in a baking tray; pour over the tomato sauce, dot with extra feta, cover tightly with foil and bake for 10 minutes.


  • Involtini is the Italian term for wrapped bundles and you can use your imagination to wrap any meat in the same way. I think chicken would be great instead of the veal in this dish too.
  • If you are not a feta cheese fan, you can swap the feta for an equal amount of mozzarella cheese and it will give you a nice golden top.
  • This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. åÊYou can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.


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