1 med. onion, finely chopped
8 oz. mushrooms, finely chopped
Bunch of fresh spinach, stemmed, rinsed, and chop coarsely
2 tsp. oil
1/4 tsp. salt
1/4 tsp. pepper
2 slices white bread, torn up
1/2 c. club soda or 1/2 c. milk
1 lb. turkey, veal or beef (I used 1/2 lb. turkey and 1/2 lb. beef)
1/2 tsp. dried thyme
1/4 tsp. oregano
Honey and hot mustard (1 tbsp. honey and 1 tbsp. hot mustard)

Heat oven to 350 degree; lightly grease jelly roll pan or shallow roasting pan. In medium sized skillet over medium high heat; heat oil; add onion; cook about two minutes, stirring frequently until slightly softened. Add mushrooms; cook another two minutes, stirring frequently until mushrooms are softened and mushroom liquid has evaporated. Add spinach, salt and pepper; cook covered, 1 minute longer until spinach is wilted. Remove from heat; set aside. In a small bowl combine bread and soda or milk; set aside briefly to soak. Meanwhile, in large bowl combine meat, thyme and oregano. Gently squeeze excess liquid out of bread; crumble bread into meat in bowl. Using hands blend until mixed. Roll out meat between waxed paper to 12 inch square about 1/4 inch thick. Spread mushroom mixture over meat, leaving about 1 inch border on all sides; roll meat up jelly roll fashion. Carefully put the meat roll, seam side down, in jelly roll pan. Bake 30 minutes. Remove from oven, brush meat roll with honey mixture. Bake 5 minutes longer.