SPINACH-FILLED MEDITERRANEAN MEATROLL

FILLLING:
1/2 cup chopped onion
2 teaspoons olive oil
1/4 cup pine nuts (pignolia)
2 garlic cloves, minced
9-ounce package frozen chopped spinach, thawed, well-drained
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon basil leaves
2 ounces (1/3cup) crumbled feta cheese

MEAT ROLL

1-1/2cups mashed potato flakes
1/2 cup apple butter
1/2 cup chopped onion
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1-1/4 pounds lean ground lamb or turkey
1-1/4 pounds Italian sausage, casing removed
2 eggs ,slightly beaten

2 tablespoons pine nuts
Green onions

in small skillet over medium high heat, cook 1/2cup onions in oil for 2 to 3minutes, until tender. Add 1/4cup pine nuts and garlic. Cook, stirring frequently, for 2 to 3 minutes or until garlic is lightly browned. Reduce heat to medium and stir in spinach and seasonings. Cook an additional 1minute, or until thoroughly heated. Remove from heat; cool slightly. Stir in cheese. Heat oven to 350 degrees F. In large bowl combine all meat roll ingredients; mix well. On foil or waxed paper-lined surface, pat mixture to form a 12 x 10 inch rectangle. Spread filling mixture evenly over top to within 1 inch of edges. Starting from short end, roll up meat tightly to enclose filling, using foil as a guide. Pinch edges and ends to seal. Place wire rack in 15 x 10x 1 inch baking pan. Cover rack with foil; pierce foil in several places to allow grease to drain as meat cooks. Place meat roll, seam side down, on foil-lined rack. Press 2 to 3 tablespoons pine nuts onto top of meat roll. Bake at 350 degrees F for 30 minutes. Cover loosely with foil. Insert meat thermometer through foil and into center of loaf. Bake an additional 35 to 50 minutes or until meat is thoroughly cooked and meat thermometer registers 160 degrees F. Let stand 15 minutes before slicing. Garnish with green onions. 10 servings. Slices best with non-serrated or electric knife.