Title: Greek Stuffed Steak with Feta Mashed Potatoes - Ew 5/96
Categories: Entree Steak Beef Cheese
Yield: 8 Servings

1/3	c	Red onion; finely chopped
1/3	c	Pickled Pepperoncini peppers ; chopped
2	tb	Dry breadcrumbs
1/4	ts	Salt
1/4	ts	Garlic powder
10	oz	Package frozen chopped spinach; thawed, drained, and squeeze
1		1-1/2 pound lean flank steak
		Vegetable cooking spray
1/2	c	;water
1/2	c	Dry red wine
1/2	ts	Dried oregano
		Feta mashed potatoes
FETA MASHED POTATOES
2	lb	Baking potatoes; peeled and cubed
1/4	c	Skim milk
3	tb	Feta cheese; crumbled
2	tb	Nonfat sour cream
1/2	ts	Salt
1/2	ts	Dried oregano
1/4	ts	Pepper

Greek Stuffed Steak:

: 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 of steak; 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.

Yield: 8 servings (serving size: 2 steak slices, 2 tb cooking liquid, and 1/2 cup Feta Mashed Potatoes). In other words, this is actually 4 servings.

Per tiny serving: 271 calories (29% from fat), 20.6g protein, 8.6g fat (sat 3.7g, mono 3.2g, poly 0.5g), 28g carbohydrates, 3.2g fiber, 43mg cholesterol, 3mg iron, 448mg sodium, 95mg calcium. Feta mashed Potatoes:

: Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.

: Drain potatoes well; and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well.

Per serving: 111 calories (6% from fat), 3g protein, 0.7g fat (sat 0.4g, mono 0.1g, poly 0.1g), 23.6g carbohydrates, 1.7g fiber, 3mg cholesterol, 0.4mg iron, 187mg sodium, 30mg calcium. "Eating Well" Magazine, May, 1996. Typos by Jeff Pruett. From: Jeff Pruett Date: 02 Aug 97 National Cooking Echo Ä

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