Back to Recipes

Pork Roulade with Spinach and Feta Filling

Name: Pork Roulade with Spinach and Feta Filling
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pounds pork loin, butterflied and pounded thin; 3 cups fresh spinach, roughly chopped; 5 ounces feta cheese, crumbled; 3 cloves garlic, minced; 2 tablespoons olive oil, divided; 1 teaspoon dried oregano; 1 teaspoon lemon zest; Salt and freshly ground black pepper, to taste; 1 teaspoon smoked paprika; Kitchen twine for tying roulade

By PowerProteinPlates Editorial TeamPublished Apr 10, 2026 | Updated Jul 22, 2026

Mediterranean 70 mins high-proteineasy-recipeswhole-foods

Pork Roulade with Spinach and Feta Filling with measured ingredients, 70-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 20 min

Cook 50 min

Total 70 min

Servings 4

Difficulty medium

Cuisine Mediterranean

Ingredients

Servings 4

1.5 pounds pork loin, butterflied and pounded thin
3 cups fresh spinach, roughly chopped
5 ounces feta cheese, crumbled
3 cloves garlic, minced
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
Kitchen twine for tying roulade

Powerproteinplates Keto Pork Roulade with Spinach and Feta Filling ingredients image

Instructions

Preheat your oven to 375°F (190°C).
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove skillet from heat and let the spinach cool slightly.
In a bowl, combine the sautéed spinach, crumbled feta cheese, lemon zest, dried oregano, salt, and pepper. Mix until thoroughly blended.
Lay the butterflied pork loin flat on a clean work surface. Season all over with salt, black pepper, and smoked paprika evenly.
Evenly spread the spinach and feta filling across the pork loin, leaving a 1-inch border free around the edge.
Roll the pork loin tightly starting from one long edge to encase the filling completely.
Use kitchen twine to tie the roulade securely at 1.5-inch intervals to maintain the shape during cooking.
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat.
Sear the roulade on all sides until each is golden brown, approximately 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the roulade for 30-35 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the roulade from the oven and allow it to rest for 10 minutes before removing the twine and slicing.
Slice into 1-inch thick rounds and serve warm.