WOW! Awesome marinade. I will use it for shish kabobs on the grill next time. Meat was juicy, flavorful and great leftover. I second the recommendation to saute the onions before, unless you like them crunchy. I left out the bread crumbs because those often make things soggy when stuffed inside meat. Glad I did! The garlic, spinach and feta don't need to be toned down. Since I only had 3 hours to marinate, I put the meat in the baking dish and poured the leftover mix all over the meat before putting it in the oven. I basted twice during the 50-min. cooking time and the meat came out delicious. Mix the filling (sans breadcrumbs) when making the marinade and store it while the meat soaks. Cooking when you get home from work is then a snap - fill, roll, bake!
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