Spice the meat with salt and pepper. Chop the onion into thin slices and lay them in a pot. Place the meat above the onion slices, without adding water.
Add Horio extra virgin olive oil Mountain Regions in the pot, cover with its cap and boil the meat on very low heat for 6-8 hours. When done, take the meat out and keep it warm on a plate.
Throw the wine and spinach in the pot and leave over high heat for 10 minutes.
Add cheese, milk cream, Horio Soft with Cow Butter and spice.
750 gr lean pork, in portions1 big onion240 ml (1 cup) Horio extra virgin olive oil mountain regions500 gr of spinach240 ml (1 cup) dry red wine3-4 tblsp grated kefalotyri (Parmesan-like Greek cheese)3-4 tbs milk cream30 gr Horio Soft with Cow ButterSalt, pepper
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