Steak, feta cheese and spinach pinwheels are a beautiful entree. You could also serve them as an impressive appetizer. Serve them at holiday or company gatherings. Guests will think you have spent hours toiling away in the kitchen, when in fact this recipe is rather simple and quick thanks to a few shortcuts like using frozen spinach.
Pierce the steak several times on each side, making small incisions about 1 inch apart.
Place the steak between two layers of wax paper. Pound the meat with the meat pounder, turning periodically, until you reach a thickness of about ½ inch.
Place the olive oil, vinegar, lemon juice, garlic, oregano and dill in a large freezer bag. Add the steak to the bag of marinade. Seal the bag. Massage the marinade into the meat while turning the bag until it looks evenly distributed.
Place the bag in the refrigerator. Marinate overnight.
Preheat the oven to 350 degrees F. Melt the butter in the saucepan over medium heat. Saute the onion until it is translucent. Add the garlic, saute for one minute and remove it from the heat.
Add the feta, spinach and rosemary to the onion and garlic mixture. Stir to combine.
Remove the meat from the marinade. Discard the marinade. Pat the meat dry with paper towels.
Spread the feta and spinach mixture over the steak. Roll the steak up lengthwise so the filling is on the inside. Roll loosely enough so the spinach mixture doesn't squeeze out. Secure with toothpicks, cooking string or dental floss.
Place the roll on a baking sheet and put it in the oven. Bake it uncovered for one hour.
Remove it from the oven. Let the rolled steak sit at room temperature for 15 minutes. Slice it into 1-inch pinwheels. Serve immediately.
Serve it with a cucumber and tomato salad and rice pilaf.