Greek Style Pork Stuffed Fillet

Change up your usual Sunday roast with our very own Greek inspired Scottish Pork. Our recipe is straight forward and will give the family and juicy and tender feast to enjoy. Using herbs, spices and feta cheese, it’s bound to leave everyone wanting a little bit more!


  • 1 Pork Fillet

For Filling

  • 3 cloves garlic
  • 1/4 teaspoon dried chilli flakes
  • 1 bag of baby spinach
  • 6 pieces of sun dried tomato in oil chopped
  • 75g feta cheese

For Coating

  • 60ml balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped rosemary
  • 1 teaspoon lemon zest
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Pre heat oven to 180ºC.
  2. For the filling – Heat oil in a frying pan. Grate the 3 garlic cloves and add to the frying pan with the chilli flakes for about 30 seconds. Add the spinach until wilted, approx 2 minutes. Remove mixture from pan and allow to cool. Place mixture on kitchen paper and squeeze gently to release any excess moisture. Once squeezed place in a small bowl and stir in the chopped sun dried tomatoes and crumble in the feta cheese. Set aside.
  3. For the topping – combine balsamic vinegar, olive oil, mustard, rosemary, lemon zest and the salt and pepper in to a small bowl and mix with a fork until smooth. Set aside.
  4. To assemble – slice the pork fillet down the middle to butterfly. Open and lay flat. Spread the spinach mixture evenly down the centre of the fillet. Fold back over and tie together with butchers string or secure with cocktail sticks. Place the fillet in a roasting pan and cover all over with the topping. Roast the fillet for 20 minutes. Reduce heat to 150ºC and roast for a further 35-40 minutes until cooked through. Remove from oven and allow to rest for 10 minutes. Remove cocktail stick if used, before slicing to serve.

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