Prep. time: 15 minutes
Cooking time: 40 minutes 

1.  Preheat the oven to 200° C / 400° F.
2. Peel and finely chop the onion. Sauté in a little olive oil in a Dutch oven until lightly colored. Add 200 g babty spinach and let wilt over low heat until the water evaporates.
3. In a dry skillet, toast the pine nuts for 2 minutes over low heat, stirring constantly. Add to the spinach.
4. Add the fresh cheese to the Dutch oven and combine well. Season with salt and pepper.
5. Spread the filling onto the lamb fillets; roll up and tie.
6. Heat a tablespoon of olive oil in the Dutch oven and sear the fillets for 5-7 minutes on each side over high heat. Transfer the Dutch oven to the oven and cook for 20 minutes longer.
7. Let rest for 10 minutes before slicing.
8. Meanwhile, sauté the rest of the spinach in a skillet for a few minutes in the remaining olive oil. Serve with the lamb fillet.