Ingredients

Scale

1 Eye of Round, Sirloin Tip or Top Sirloin Beef Roast (about 2 lb/1 kg)
1 pkg (142 g) baby spinach, rinsed
1 tbsp canola oil
4 cloves garlic, minced
1 orange or yellow sweet pepper, diced
1/4 cup chopped fresh parsley
1/2 cup fresh grated Parmesan cheese
1/4 cup pinenuts or slivered almonds, toasted
2 green onions, thinly sliced
4 slices prosciutto
1 cup shredded smoked Cheddar, mozzarella or provolone
1/4 tsp EACH salt and pepper

Instructions

Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to me-dium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Re-move from heat; stir in Parmesan, pine nuts and green onions; set aside.
Lay prosciutto evenly over roast and sprinkle with shredded cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450˚F (230˚C) oven for 10 minutes. Reduce heat to 275˚F (140˚C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135˚F (57˚C). Remove from oven; cover loosely and let stand 10 minutes before slicing.

Notes

Per Serving (1/6 recipe): 430 calories, 22g fat, 9g saturated fat, 110mg cholesterol, 640mg sodium, 6g carbs, 2g fibre, 0g sugars, 49g protein. % DV: vitamin A 3%, vitamin C 57%, calcium 25%, iron 22%.
Calcium per serving is 250 mg.

Tip: Try other cooking greens like baby kale or arugula for a peppery bite to the filling. If using arugula, you can reduce the cooking time until just wilted (it may not need to be drained.)

Note: You can substitute regular Cheddar if smoked Cheddar is not available.