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Recipe by Susie Fishbein, Sandra Blank

Veal and Spinach Roll

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Meat Meat
Easy Easy
4 Servings
Allergens
2 Hours
Diets

No Diets specified

Ingredients

Veal and Spinach Roll

  • 1 tablespoon canola oil

  • 1 and 1/2 pounds ground veal

  • 1 medium onion, peeled and chopped

  • kosher salt

  • freshly ground black pepper

  • garlic powder

  • 1/2 cup Gefen Breadcrumbs

  • 1 large egg, lightly beaten

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained

  • 17.3 ounces frozen Gefen Puff Pastry, thawed

  • 1 large egg yolk

  • Gefen Sesame Seeds

Directions

Prepare the Veal and Spinach Roll

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Heat oil in a large skillet over medium-high heat. Add veal, breaking it up with a wooden spoon; then onions, salt, pepper, and garlic powder; sauté until meat is browned.

3.

Stir in bread crumbs, egg, and spinach; remove from heat.

4.

Roll out one pastry sheet on a lightly floured surface. Spread half of meat mixture on pastry, leaving a 1/2-inch border on all sides. Roll up jelly roll style. Repeat with remaining ingredients.

5.

Place each roll, seam-side down, into a lightly greased baking dish. Brush with yolk and sprinkle with sesame seeds.

6.

Bake for 45 minutes to one hour or until veal is cooked through and pastry is golden brown.

Credits

Photo by Sara Goldstein. Reprinted from The Kosher Palette with permission from the copyright holder, ArtScroll/Mesorah. Buy it on Amazon.

Veal and Spinach Roll

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Ruthie Berkovits
Ruthie Berkovits
3 days ago
Miriam Kaufman
Miriam Kaufman
8 months ago

Can you use ground turkey

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Raquel
Raquel
Reply to  Miriam Kaufman
8 months ago

yes