In a pot of boiling water, blanch spinach for 30 about seconds then remove from the pot and place in a ice bath. When cool, chop and then place in a large bowl.
In the same boiling water, blanch tomatoes for 2-3 minutes, then remove them from the pot and rinse with cold water to cool. Carefully peel to off the skin of the tomatoes, cut out the seeds, chop and set aside.
In a medium skillet toast pine nuts until golden brown. Then add them to a bowl with spinach, along with the cubed smoked mozzarella, and raisins. Set the stuffing aside to prepare the beef.
Cut the beef into medium sized fillets. Place in between 2 sheets of plastic wrap and pound with a mallet to make thinner. Season the beef with salt and pepper, add about 1/4 of cup of the stuffing and roll the meat up. Secure with toothpick and repeat for all the fillets.
Create a dredging station with an egg wash and the flour with breadcrumbs. Dip each roll in the egg and then coat with breading. When the oil is hot, cook the rollatinis for 3 minutes on each side for medium and place on a paper towel lined plate.
To plate, slice each roll, top with diced tomatoes and squeeze a lemon wedge over to serve.