Photo of Spinach-Ricotta Rolled Turkey Breasts by WW

Spinach-Ricotta Rolled Turkey Breasts

SmartPoints® value per serving
Total Time
43 min
20 min
23 min
We take an ordinary food and give it extra flair. Poultry-based dinners need never be ho-hum again.


Olive oil

5 tsp

Uncooked shallot(s)

¼ cup(s), or onions, minced

Fresh spinach

10 oz, cleaned

Table salt

½ tsp

Black pepper

¼ tsp

Part-skim ricotta cheese

¼ cup(s)

Egg white(s)

1 large

Lemon zest

½ tsp, freshly grated

Uncooked boneless skinless turkey breast

1½ pound(s), four 6-ounce pieces pounded 1/4-inch thin


½ cup(s)


  1. In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
  2. Cook spinach in microwave according to package directions; set aside.
  3. Mix salt and pepper together in a small bowl, set aside.
  4. Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
  5. Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
  6. Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.