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