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Spinach and feta stuffed turkey breasts

Turkey breasts stuffed with spinach, feta, and garlic, seared until golden and finished in the oven. Serves 4 for lunch or dinner.

Mediterranean cuisine · Translated from Slovak · · Light recipe · 398 kcal per serving · High-protein recipe · 52 g protein per serving

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Recipe at a glance

Prep time
20 min
Cook time
35 min
Total time
55 min
Temperature
190 °C (375 °F)
Servings
4 servings
Difficulty
Medium
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Cut pockets in turkey breasts, fill them with wilted spinach, crumbled feta, and garlic, then sear and finish in the oven. The filling keeps the lean meat juicy, while the feta adds saltiness.

Ingredients

4 servings

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Instructions

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  1. Prepare the filling

    5 min

    Briefly sauté the chopped garlic in 1 tbsp of the oil. Add the spinach and let it wilt. Squeeze out the excess water, let cool, and mix with the crumbled feta.

  2. Stuff the turkey breasts

    15 min

    Preheat the oven to 190 °C (375 °F). Cut a deep pocket into the side of each turkey breast, fill with the spinach mixture, and secure the openings with toothpicks. Rub the outside of the meat with oil and sprinkle with the paprika, pepper, and salt.

  3. Sear and bake

    35 min

    Sear the turkey breasts in a skillet on all sides until golden brown. Transfer to a baking dish and bake for 25–30 minutes at 190 °C (375 °F), until cooked through and the juices run clear when pierced.

  4. Serve

    Let rest for 5 minutes, then slice and serve with potatoes or a salad.

Tip: Go easy on the salt before roasting—the feta in the filling is salty. For best results, use a kitchen thermometer to check that the center of the meat reaches 74 °C (165 °F).

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
398 kcal
Protein
52 g
Carbohydrates
3.7 g
of which sugars
0.2 g
Fat
20 g
of which saturates
5.5 g
Fiber
1.2 g
Salt
1.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Morčacie prsia plnené špenátom a fetou z rúry

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