6 servings

170 gr baby spinach 
3 tsp olive oil
5 tbsp finely chopped shallots
1 minced garlic clove
2 tsp sea salt
60 gr crumbled feta cheese
½ tsp oregano
pepper to taste
1 boneless turkey breast (750 gr)
¾ cup chicken broth defatted and unsalted
1-2 sprigs of oregano to decorate

Place the spinach in a pot and boil in little water for about 3 minutes or until soft. Take out and drain in a colander.

Put 1 tsp of oil in a small pan and sauté 2 tablespoons of shallots and the garlic. Place the shallots and spinach in a bowl, add feta cheese, oregano, ½ tsp salt, pepper to taste. Mix well and set aside.

Slice the breast horizontally, like a book. Cover in plastic wrap and beat with the mallet until is 1 or 1 ½ cm. Place the spinach filling leaving a free edge. Roll the breast from the narrow side and tie it up. Rub it with the remaining ½ tsp salt and pepper to taste.

Preheat the oven to 325 ° F.

In a large skillet add the remaining 2 tsp oil and cook the breast until golden brown on all sides. Transfer to a baking dish. Add the remaining 3 tbsp shallots and the chicken broth. Cover the pan with aluminum foil and bake for 40 minutes or until inserting a thermometer in the thickest part registers 170° F. Remove from oven and let it rest for 10 minutes. Collect the juices from the baking dish.

Take out the string and cut turkey into 6 pieces, serve with juice and garnish with the oregano sprigs.

Per serving:
Cal: 233.4 P: 34.8 F: 9.6 Cb: 8.3