1 lean sirloin or top round steak cut 1 1/2 - 2 in. thick (2 lb.)
1 tbsp. olive oil
4 c. spinach leaves, chopped
4 green onions, tops included, chopped
2 tbsp. sour cream
1/4 tsp. dried dill weed or 3/4 tsp. fresh dill
1 egg, beaten
1/2 c. parmesan cheese, grated
Salt and pepper to taste

With knife, cut pocket in steak. Heat oil in skillet over medium heat. Add spinach and green onions; saute 2-3 minutes until softened. Stir in sour cream, dill weed or dill, egg, cheese, salt and pepper. Cool slightly. Stuff mixture into pocket of steak. Secure opening of pocket with toothpicks and cook to desired degree of doneness, 10 to 12 minutes for medium rare. Allow stuffed steak to stand 2-3 minutes before slicing into 1/2 inch slices. Makes 6 to 8 servings.