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Creamed Spinach Stuffed Fillet
Creamed Spinach Stuffed Fillet

This #JustDelicious stuffed fillet is so easy and so satisfying that you’ll be adding it to your list of regular weeknight meals!

Prep Time: 10 min
Cook Time: 20 min
Serves: 4



500 g

Eskort Pork Fillet

60 ml

olive oil


onion, finely chopped

1 clove

garlic, finely chopped

500 g

baby spinach

250 ml


200 g

feta cheese




ground black pepper

45 ml

Italian dressing

300 ml

dry white wine

250 ml;

chicken stock


kitchen twine


  • Preheat the oven to 180°C.

  • Heat 30 ml of olive oil in a large pan over medium-high heat.

  • Sauté the onion until they begin to soften, about 5 minutes.

  • Add the garlic and spinach and sauté until it is wilted down.

  • Add cream and stir through, simmer until cream has slightly reduced and thickened.

  • Remove from heat and let cool.

  • Cut through pork fillet lengthwise so that it is butterflied.

  • Using a meat mallet, pound out each side until it’s about 1cm thick.

  • Distribute the creamed spinach over one side of the butterflied fillet and top with the cheese.

  • Roll fillet up from the long side, and tie with string so it holds its shape.

  • Sprinkle the outside with salt, pepper and Italian seasoning

  • Heat the remaining olive oil in another frying pan and brown fillet on all sides.

  • Place fillet on an oven tray and place in oven to roast for 30 - 35 minutes.

  • Remove from oven and cover with foil and allow to rest.

  • Use the same pan you used to brown the fillet and place it with its pan juices back on the stove, add wine and stock and boil until sauce starts to thicken, stirring occasionally to scrape off any browned bits. Season with salt and pepper.

  • Cut strings on fillet and slice fillet.

  • Serve with the wine sauce and sides of your choice.

Recipe Meal Types: - Roasts - Mother's Day Special - Lunch - Dinner - Entertaining - Banting/banting option
The following product can be used with this recipe:
Available at Eskort Butcheries

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