Elegant bundles of lean Ontario veal, sautéed onions, roasted peppers, spinach and thinly sliced prosciutto are rolled in tender phyllo pastry and baked until golden and crisp. Serve these chic packets sliced as a bite-sized starter or presented as an entrée with a salad of leafy greens.
1 tbsp (15 mL) olive oil
1 onion, sliced
4 cups (1 L) chopped spinach
1 tsp (5 mL) each. salt and fresh cracked pepper, divided
1/4 cup (50 mL) crumbled goat cheese
8 pieces Ontario veal scaloppini
4 roasted red peppers, halved
8 thin slices, Ontario prosciutto
16 sheet phyllo pastry
1/2 cup (125 mL) melted butter
In a large skillet, heat oil over medium high heat. Cook onions until very tender and deep golden in colour, about 15 minutes. Add spinach, 1/2 tsp (2 mL) each of salt and pepper and cook, stirring, just until spinach has wilted. Remove from heat and let cool completely.
Sprinkle goat cheese and remaining salt and pepper over each piece of veal. Top each piece with roasted red pepper slice and spinach mixture dividing it evenly. Fold each slice of veal in half to enclose filling and tightly wrap with a slice of prosciutto.
Place 1 sheet of phyllo on work surface keeping remainder covered with damp towel to prevent drying out. Brush entire sheet with butter; top with second sheet. Centre 1 piece of veal about 2 inches (5 cm) from the short edge; fold edge over veal. Fold sides in and roll up to enclose veal. Place seam side down on a parchment-lined rimmed baking sheet; brush top with butter. Repeat with remaining ingredients.
Bake in the centre of a 375°F (190°C) oven for about 15 minutes or until golden.
Let cool slightly before serving.
Makes 8 servings.
Chef’s Tip: For added variety, substitute Brie for crumbled goat cheese.
Per serving: about 360 cal, 18 g pro, 20 g total fat (10 g sat fat), 26 g carb, 3 g fibre, 85 mg chol, 860 mg sodium. %RDI: iron 15%, calcium 8%, vit A 45%, vit C 30%