Turkey rolls with spinach filling
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 387.7 μg | (646 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 33 μg | (73 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,703 mg | (43 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Spinach
- 2 onions
- 1 garlic clove
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 100 grams Feta
- 4 thin Turkey cutlets (each about 150 grams)
- 400 grams canned Tomatoes
- 1 Tbsp Tomato paste
- 250 grams thin Tagliatelle
- 1 Tbsp finely chopped Basil
- ½ tsp sugar
Preparation steps
Rinse spinach and blanch in boiling salted water for a few seconds, drain, rinse in cold water and drain well. Peel onions and garlic, dice onions finely. Heat 1 teaspoon dof oil in a pan and saute half of onions until soft. Squeeze garlic through a press and add to sauteed onion, saute briefly and remove from heat.
Squeeze spinach well and chop coarsely. Mix with onion mixture adn season with salt and pepper. Cut feta into about 1 cm (approximately 1/2 imch) cubes.
Flatten meat and season with salt and pepper. Spread with spinach mixture and feta, roll up and secure with toothpicks.
Heat 2 tablespoons of oil in a roasting pan and brown rolls on all sides. Finish cooking in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Heat remaining oil in a pan and saute remaining onion for a few minutes, add tomatoes and tomato paste and season with salt, pepper and sugar. Simmer for a few minutes and add basil.
Cook pasta in boiling salted water until al dente.
Slice rolls and arrange with pasta on plates. Drizzle with tomato sauce and serve.