8 - 10 ounce ribeye or chuck eye steak trimmed
1 tablespoon ground black pepper
1 tablespoon garlic salt
1 tablespoon granulated garlic
3 slices bacon
1 tablespoon olive oil
1 small yellow onion rough chopped
1 small garlic pod, minced
1 handful fresh spinach
5 ounces gorgonzola cheese
4 tablespoons melted unsalted butter
16 Sheets refrigerated Athens fillo dough (9" x 14")
2 sheets parchment paper
1 tablespoon flour
1 tablespoon water
Prepare oven to 350 degrees. Have an ungreased cookie sheet ready.
Season the steak with pepper, garlic salt, and garlic.
Cook the bacon till crisp. Set aside and let cool on paper towels. While the bacon grease is still hot add the steak and sear for 2 minutes on each side. Or grill the steak on high heat for 2 minutes on each side. Let the steak rest for 10 minutes.
Add 1 tablespoon of olive oil to a small nonstick pan and heat to medium high. Add the onion and garlic and cook until softened.
Once the steak has rested cut it into 2" strips. Blend onion mixture, fresh spinach, chopped bacon and gorgonzola cheese for the filling.
Microwave butter till melted. Place 2 sheets of parchment paper side by side. Lightly dust one piece of parchment paper with the flour. Remove the Athens fillo dough from the refrigerator and carefully unroll 16 sheets onto 1 piece of the parchment paper. Immediately place left over fillo back in the refrigerator for future use. With slightly wet fingers lift the edge of 4 sheets of fillo dough and move them to the floured parchment paper. Using a basting brush lightly butter all 4 sheets of dough. Place 1 strip of steak and 2 tablespoons of the filling in the center of the short edge of the four sheets leaving 1" from each side free of the filling. Roll twice and then fold the side edges in to enclose the sides. Continue to roll until the end of the fillo strip is reached. Lightly butter the seam and place seam side down onto ungreased cookie sheet at least 1" apart. Repeat this process until 4 rolls have been completed.
Brush rolls with remaining butter before placing in the oven. Place cookie sheet into preheated 350 degree oven and bake for 15 - 20 minutes.
Remove from oven and use a very sharp knife to cut the rolls into medallions.
For details of how to shape the rolls visit the Athens website click on recipes and videos, then click shapes and uses.
These rolls pair well with a bold red wine.