Crumbed Beef Parcel stuffed with Roast Bell Peppers, Spinach, Feta Cheese with Tomato Chutney

11:30 am on 21 March 2011

This is great dish for a light lunch, it’s easy to make and full of Mediterranean flavours with sweet roasted bell peppers, spinach and creamy soft feta cheese, the kumara wafers are my favourite so light and crispy great for dipping into the tomato chutney and add a great texture to the dish.

(Serves 4)


  • Four 150 g beef cube roll steaks
  • Four 25 g feta cubes
  • 200 g roasted bells peppers
  • 100 ml tomato chutney
  • 4 cups baby spinach
  • Olive oil
  • Salt and pepper

Crumbing mixture

  • 1 cup panko bread crumbs
  • 1 cup flour
  • 2 eggs


Using a mallet batten out the four steaks until thin.

Sauté the spinach in olive oil and season with salt and pepper, allow to cool.

Lay each steak out onto a plate divide the roast peppers and spinach into four and place on top of each steak then a cube of feta on top of each and fold the sides up and over to form a parcel.

Crack the eggs together into a bowl and whisk together.  To crumb the parcels dip each one into the flour dusting of any excess, then dip each parcel into the beaten eggs, then into the panko bread crumbs insuring to completely coating them.

Lightly fry in a deep fryer until golden brown then finish in the oven at 180°c for about 10 minutes.

Cut through on an angle to serve with some tomato chutney.

John Hawkesby’s wine recommendation

Mills Reef Reserve 2009

Pinot Noir
Sacred Hill Marlborough 2010

From Nine To Noon

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