Greek Stuffed Turkey Breast



1-1/3 lb fresh spinach, fresh, washed OR 12 oz of frozen spinach

30 oz Feta cheese, crumbled

20 oz cream cheese, softened

3 tbsp lemon juice

1 tbsp thyme, crumbled

1 tbsp oregano, crumbled

1-1/2 tsp black pepper

3/4 tsp garlic powder

1 tbsp sugar

6 oz unsalted butter

1 c onion, minced

1 c all purpose flour


1/3 c freshly squeezed lemon juice

1/2 tsp salt

2 c half and half

5 lbs COOKED TURKEY BREAST, sliced, 1/8" thick, about 1.3 oz per slice

1/4 c fresh parsley, chopped




If using fresh spinach, dip it into simmering water for 30 seconds, just until it is wilted. Remove immediately, rinse with cold water to cool and squeeze dry. If using frozen spinach, squeeze out all excess moisture.

Blend Feta and cream cheeses with spinach until well mixed. Add lemon juice, thyme, oregano, pepper, garlic powder and sugar and blend well. Hold covered and refrigerated until ready to use.


Melt butter in a saucepan and saute onion until translucent. Add flour and cook over medium heat, without browning, for five minutes. Stir often. Whisk in stock and cook until smooth and thickened, about 5 minutes. Stir in lemon juice, salt and cream. Heat gently.

Hold warm until ready to use.


Roll each turkey slice around 1 ounce of filling. Place turkey rolls close together in a 2-inch-deep hotel pan. Cover rolls with sauce, cover, and bake in a preheated 350 degree F oven for about 40 minutes, until heated through.

Sprinkle with parsley just before serving. Serve three rolls, topped with warm lemon sauce per portion.


Nutrition Facts

490 Total Calories

250 Calories from Fat

28 g Total Fat

43 % Daily Total Fat

17 g Saturated Fat

85 % Daily Saturated Fat

175 g Cholesterol

58 % Daily Cholesterol

830 mg Sodium

35 % Daily Sodium

12 g Total Carbohydrates

4 % Daily Total Carbohydrates

3 g Dietary Fiber

12 % Daily Dietary Fiber

2 g Sugars

46 g Protein

80 % Daily Protein

25 % Daily Vitamin C

25 % Daily Calcium

20 % Daily Iron