Roast Beef stuffed with mortadella spinach and parmesan cheese frittata

Sep 18, 2018


Thanks to Rilka Warbanoff and Foodland.

Serves 6


1.2 kilo eye fillet ask your butcher to clean and slice to create a square by cutting the fillet into thirds not all the way through and this will allow to open up the meat into a square.

500 grams frozen spinach thawed

8 slices of mortedalla

3 eggs

150 grams finely grated parmesan cheese.



Olive oil



To make the frittata heat a small fry pan and add the butter allow to melt. In a bowl beat the eggs and parmesan cheese together and pour into the heated pan. Allow the bottom side to cook before placing in a preheated oven at 180c for 5 minutes or until firm. Turn out the frittata onto a plate and allow to cool.

On a bench layout the eye fillet and layer the mortedella to cover the fillet. Then scatter the defrosted spinach, make sure you have removed as much of the water as possible from the spinach.

Once the frittata has cooled slice into 1 inch strips and lay along the long side of the fillet.

Once you have all the ingredients on the fillet starting at a the long side roll the fillet until you have a roll of meat and then using kitchen string tie the fillet at intervals to secure.

Place the meat in a roasting pan season the outside of the meat well and rub olive oil over the meat. Place in the oven at 180c and cook for 30 minutes for medium rare or longer if you like your meat well cooked.

Allow to rest before slicing and serving.