INGREDIENTS
1 package of baby spinach (washed)
300 g Clover black pepper feta (crumbled)
1 clove of garlic (minced)
1 tablespoon of bread crumbs
1 tablespoon of olive oil
¼ cup of shallots (finely chopped)
½ teaspoon of dried oregano
Salt and pepper (to taste)
1 large egg white (lightly beaten)
3 turkey breasts (boneless)
1 tablespoon of Clover butter
Method
Preheat oven to 180ºC.
Heat a large saucepan over medium heat.
Add 1 tablespoon of water and spinach; cover and cook for 5 minutes or until the spinach wilts, stirring occasionally.
Place the spinach in a colander, pressing until barely moist.
Heat 1 teaspoon of oil in a small saucepan over medium heat.
Add 2 tablespoons of chopped shallots, 2 tablespoons of water, and garlic; cover and cook for 3 minutes or until moisture evaporates.
Spoon shallot mixture into a medium bowl.
Add the spinach, Clover Black Pepper Feta, breadcrumbs, oregano, and the egg white. Season.
Butterfly the breasts and pound to an even 1.5 cm thickness using a meat mallet or rolling pin.
Spread the spinach mixture over the turkey, leaving a 2.5 cm border.
Roll up the breast (Swiss roll-style). Secure at 5 cm intervals with kitchen string. Season the outside of the turkey.
Cover and bake the turkey for 40 minutes.
Remove string and serve with potato roast and a tomato salad.
CLOVER INGREDIENTS USED IN THIS RECIPE
