|Serve with any dipping sauce you'd like! I like cranberry.|
350-500g turkey escalopes of similar size
75g extra light cream cheese
150g frozen chopped spinach defrosted and drained thoroughly
½ diced red onion
½ red pepper sliced thinly
1 garlic clove crushed
½ tbsp. light olive oil
Salt and pepper to taste
Soak about 6 tooth picks in water.
Heat the oven to 200C.
In between two pieces of wax paper or cling film, pound out the escalopes until thin.
Heat a large pan with the oil until smoking hot.
Season the escalopes and pan sear on one side in the hot pan, only to get color but not to cook through.
Remove from pan and set aside.
To Assemble and Cook:
Mix the spinach, cream cheese, crushed garlic, and red onion together in a bowl.
Spread a layer onto the flat escalope, top with a few slices of thin red pepper.
Fold over and secure with a tooth pick.
Bake in a hot oven for about 45 minutes.