1 (10 ounce) package frozen chopped spinach
1 (2 ounce) package frozen broccoli florets
1/2 pound sliced mushrooms
1/4 cup packed brown sugar
4 tablespoons olive oil
3 cloves garlic, pressed
1 teaspoon dried basil
1/2 teaspoon salt
1 (12 ounce) container dry white wine
1 (10 ounce) can crushed pineapple, drained
Season vegetables with salt and pepper. Cut each sheet in half horizontally.
Cover spinach with broccoli florets; arrange on sheet. Sprinkle mushrooms over spinach. Sprinkle brown sugar on mushrooms. Sprinkle on olive oil; drizzle on garlic and basil. Sprinkle on salt and pepper. Roll beef and pork categories. Cut roast in half horizontally, leaving 1 to 1 1/2 inch border. Spread around spinach. Arrange around vegetables. Keep spinach warm by inserting plastic wrap around top of steaming tube. Place pitas on steaming tray. Arrange meat on top of pitas. Place rice and potatoes around vegetables. Sprinkle mushroom on top of vegetables. Sprinkle cabbage and onions over vegetables.
Place steaming tube around the perimeter of mold and seal-off seal. Mark edges with wooden or metal markers. Top with remaining vegetables and marinated pineapple. Chill 3 hours in refrigerator or 8 hours in freezer. Serve chilled.