Turkey involtini with spinach, sautéed courgettes and tomatoes

Alex MacKay's sensational supper dish wraps spinach, walnuts and salty Pecorino in a roll of tender turkey
By Alex Mackay
Turkey involtini with spinach, sautéed courgettes and tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 300 g cooked spinach, squeezed dry and finely chopped
  • 100 g turkey breasts, very finely chopped
  • 50 g walnuts, chopped
  • 1 eggs
  • 240 g pecorino cheese, preferably Pecorino Toscano (from Tuscany), thinly sliced
  • 2 tbsp plain flour
  • 4 tbsp groundnut oil
  • 400 ml white wine
  • 1 pinches black pepper
  • 2 small courgettes, thickly sliced
  • 3 plum tomatoes
  • 1 small bunch of flat leaf parsley, chopped
  • 80 g parmesan, grated
  • 4 tbsp olive oil, for drizzling


1. Preheat the grill to its highest setting. 2. Mix the spinach, chopped turkey, walnuts, and egg together. Season with salt and freshly ground black pepper, and set aside. 3. Season the turkey breasts with salt and freshly ground pepper, and lay them between two sheets of cling film. Flatten them with a meat hammer or rolling pin, and remove the clingfilm. 4. Spoon some of the spinach mixture over each breast, and place a slice of cheese at one end. Roll up the slices and tie with kitchen string. Dust each parcel lightly with flour. 5. Heat half of the groundnut oil in a frying pan and fry the rolls gently for about five minutes, until golden. Add the wine and simmer gently for 6-8 minutes, turning the rolls once, until the wine has almost evaporated. Cover with kitchen foil and leave to rest for 5 minutes. 6. While the turkey is cooking heat a frying pan with the remaining groundnut oil. Fry the courgettes for about 2 minutes, and then season well. Add the tomato quarters and fry for a further minute. Set aside and keep warm. 7. Cut the string off the turkey rolls and spoon the courgette mixture over the top. Sprinkle over the parsley and scatter over the Parmesan. Drizzle with olive oil and grill for 2-3 minutes. Serve piping hot, straight from the pan.

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