Veal with Spinach-Orzo Stuffing

• 1 veal roast (4-5 lbs)
• 1 cup orzo pasta (uncooked)
• 1 tbsp olive oil
• 3 green onions (thinly sliced)
• 1 tbsp minced garlic
• 1 packages baby spinach (6 oz bag)
• 1 packages feta cheese (4 oz)
• 6 tbsp pine nuts
• 1 egg
• 1/2 tsp dried savory
• 3/4 tsp salt
• 1/2 tsp coarsely ground black pepper

1. Preheat oven to 425.
2. Unroll veal, and trim fat.
3. With a meat mallet, pound to 3/4 inch thick.
4. Set aside.
5. Cook orzo according to package directions; drain.
6. Meanwhile, heat oil in a large skillet.
7. Add onions; cook and stir until soft.
8. Add garlic; cook 30 seconds.
9. Remove pan from heat.
10. Add spinach; toss to coat.
11. Add orzo, feta and pine nuts to spinach in skillet.
12. Cool slightly, then mix in egg, savory, salt and pepper.
13. Spread spinach mixture over veal, leaving a 1 inch border.
14. Roll up veal to cover stuffing.
15. Tie with kitchen string at 1 inch intervals.
16. Place veal on a rack in a shallow roasting pan.
17. Roast 30 minutes remove from oven.
18. Reduce heat to 325.
19. Pour 1 cup water into roasting pan, cover tightly with foil, and roast 1 hour, 30 minutes or until thermometer registers 160.
20. Remove twine, slice and serve.

veal, orzo pasta, olive oil, green onions, garlic, baby spinach, feta cheese, nuts, egg, salt, ground black pepper

Taken from cookpad.com/us/recipes/334565-veal-with-spinach-orzo-stuffing (may not work)