Summary

Ingredients

• 400 g spinach leaves
• 2 cloves garlic)
• 4 tablespoons herbal cream cheese 0.1% fat or more
• Seasoned Salt
• Pepper, freshly ground
• 4 turkey breast fillet (s) á 150 g
• 2 tablespoon rapeseed oil

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Instructions

1. Clean and wash the spinach leaves and spin dry in the salad spinner. Peel and finely chop the garlic cloves.
2. Heat the spinach in a saucepan and season with a little salt. Let cook for 5 minutes. Squeeze out the spinach well and collect the liquid.
3. Now mix the spinach, garlic and cream cheese and season (a little stronger). Depending on the fat content, add some of the liquid that has been collected. (The mass should not be too liquid, but it should be spreadable). The rest can be thrown away.
4. Wash the turkey fillets and pat dry. Cut a pocket in the middle of the fillets with a sharp knife. Spread the spinach mixture evenly on the lower meat side of the bag. Wrap with kitchen twine and knot or close the bag with two toothpicks.
5. Lightly salt the outside of the meat and then heat the oil in a pan. Sear the meat evenly on all sides and then cook over a medium heat for about 10 minutes with the lid closed.
6. Serve sliced meat.