Turkey breast with spinach and black pepper feta stuffing

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 1. Preheat oven to 180°C.

2. 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, stirri ng occasionally.

Place the spinach in a colander, pressing until barely moist.

3. 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.

4. Butterfly the breasts and pound to an even 1.5 cm thickness usin g 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. 5. Cover and bake the turkey for 40 minutes.

Remove string and ser ve with potato rosti and a tomato salad.

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