Preheat oven to 425. Unroll veal, and trim fat. With a meat mallet, pound to 3/4 inch thick. Set aside.

Cook orzo according to package directions; drain. Meanwhile, heat oil in a large skillet. Add onions; cook and stir until soft. Add garlic; cook 30 seconds. Remove pan from heat. Add spinach; toss to coat.

Add orzo, feta and pine nuts to spinach in skillet. Cool slightly, then mix in egg, savory, salt and pepper. Spread spinach mixture over veal, leaving a 1 inch border. Roll up veal to cover stuffing. Tie with kitchen string at 1 inch intervals.

Place veal on a rack in a shallow roasting pan. Roast 30 minutes remove from oven. Reduce heat to 325. Pour 1 cup water into roasting pan, cover tightly with foil, and roast 1 hour, 30 minutes or until thermometer registers 160. Remove twine, slice and serve.