Greek Stuffed Steak Recipe

How to make it

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• Combine first 6 ingredients in a bowl; stir well, and set aside.
• Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes. 8 servings (serving size: 2 steak slices, 2 T cooking liquid, and 1/2 cup Feta Mashed Potatoes).
• 271 calories; 8.6 g fat; 28 g carbs
• Feta Mashed Potatoes:
• 2 lbs baking potatoes, peeled and cubed
• 1/4 cup skim milk
• 3 T crumbled feta cheese
• 2 T nonfat sour cream
• 1/2 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp pepper
• Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are very tender.
• Drain potatoes well, and return to pan; beat at high speeed of an electric mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper; beat well. 8 servings (serving size: 1/2 cup).
• 111 calories; 0.7 g fat; 23.6 g carbs