© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 oz Kalamata olives, pitted and rinsed well
1 oz anchovy filets, rinsed and drained
1 oz capers, rinsed well
1-1/2 tsp garlic, minced
2 oz olive oil
1-1/2 tsp lemon juice
1/2 tsp black pepper, freshly cracked
1 lb ROASTED TURKEY BREAST, sliced 1/4 inch
6 oz spinach leaves, cleaned and well dried
2 oz Feta cheese, crumbled
1 oz pine nuts, toasted
For the Tapenade: Place olives, anchovies, capers, garlic, olive oil, lemon juice and pepper in a food processor and pulse in short bursts until all ingredients are roughly chopped. Cover, chill and reserve.
Heat the turkey breast and reserve. Keep warm.
Deep fry spinach until crispy, drain well and place on a large heated tray.
Layer the turkey on top of the spinach, top each portion with 1 ounce of Olive Tapenade, 1/2 ounce Feta, and 1 teaspoon of pine nuts.