Pork olives with spinach and feta

Show ingredients

Pork & gammon

Pork olives with spinach and feta

Starter Serves 4 1h
These are delicious when cooked in the oven – not too hot, so that the filling oozes out, as with a badly made chicken kiev, but doesn't cremate in the roasting pan.


  • 4 pork steaks
  • 1 large onion, very finely chopped
  • 2 cloves garlic, finely chopped
  • 5 slices stale bread (two for the stuffing and three for crumbing)
  • 100g Parmesan, grated
  • 100g feta
  • 600g cooked spinach, squeezed to remove excess water
  • 100ml olive oil


Prep time: 30 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 180°C/Gas Mark 4. Prepare the pork. Cut each steak in half and using a rolling pin, flatten into thin rectangular escalopes, big enough to wrap 1 tablespoon of stuffing. Don't get too enthusiastic or the escalopes will just fall apart – you want them as thin as possible but still in one piece. Trim the edges, dice the trimmings and put to one side.
  • Step 2

    Heat 1 tablespoon of oil in a small pan. Add the finely chopped onion, garlic and pork trimmings and sauté for 5 minutes or so. Allow to cool, transfer to a food processor and add the cheeses and cooked spinach. Pulse a couple of times so you have a reasonably uniform mixture without any obvious lumps of feta and spinach stalks.
  • Step 3

    Put 1 tablespoon of mixture at the end of a pork escalope. Carefully roll up, folding in the sides as you go to completely seal, to stop the filling escaping when cooking. Don't worry if they look like a dog's dinner – they'll taste the same. Skewer.
  • Step 4

    Oil, crumb and place in a roasting tray. Sprinkle the remaining breadcrumbs on top and bake at as above. Don't worry about turning over – the crisper the topping the better. You'll have quite a bit of the stuffing mixture left over - gently warm it up and serve as a side.

You may also like…