Greek Stuffed Turkey Breast

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.

LEMON SAUCE

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.