Spinach-Filled Mediterranean Meat Roll

• 1/2 cup chopped onion
• 2 teaspoons olive oil
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 1 9-ounce frozen chopped spinach in a pouch, thawed, well drained
• 1/2 teaspoon pepper
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon basil leaves
• 2 ounces (1/3 cup) crumbled feta cheese
• 1 1/4 cups mashed potato flakes
• 1/2 cup apple butter
• 1/2 cup chopped onion
• 1 tablespoon Dijon-style mustard
• 1 tablespoon prepared horseradish
• 1 1/4 pounds lean ground lamb or turkey
• 1 1/4 pounds Italian sausage, casing removed
• 2 eggs, slightly beaten
• 2 to 3 tablespoons pine nuts
• Chopped green onions for garnish

1. For the filling, cook the onion in the oil in a small skillet over medium heat 2 to 3 minutes or until tender.
2. Add pine nuts and garlic.
3. Cook, stirring frequently, for 2 to 3 minutes or until garlic is browned.
4. Reduce heat to medium.
5. Stir in spinach and seasonings; cook an additional 1 minute or until thoroughly heated.
6. Remove from heat; cool slightly.
7. Stir in cheese.
8. Preheat oven to 350 degrees.
9. In large bowl, combine all meat roll ingredients except the pinenuts and green onions; mix well.
10. On foil or waxed paper-lined surface, pat meat mixture to form a rectangle (12 inches by 10 inches).
11. Spread filling mixture evenly over top to within one inch of edges.
12. Starting from short end, roll up meat tightly to enclose filling, using foil as a guide.
13. Pinch edges and ends to seal.
14. Place wire rack in baking pan (15 inches by 10 inches by 1 inch).
15. Cover rack with foil; pierce foil in several places with knife to allow grease to drain as meat cooks.
16. Place meat roll, seam side down, on foil-lined rack.
17. Press the pine nuts onto top of meat roll.
18. Bake for 30 minutes.
19. Cover loosely with foil.
20. Insert meat thermometer through foil and into center of loaf.
21. Bake an additional 35 to 50 minutes or until meat is thoroughly cooked and meat thermometer registers 160 degrees.
22. Let stand 15 minutes before slicing.
23. Garnish with green onions.

onion, olive oil, pine nuts, garlic, pepper, italian seasoning, basil, feta cheese, apple butter, onion, mustard, horseradish, lean ground lamb, italian sausage, eggs, pine nuts, green onions

Taken from cooking.nytimes.com/recipes/9517 (may not work)