Turkey Roulade

• 3 tbsp olive oil
• 1 None small white onion, chopped
• 1 None yellow bell pepper, seeded, diced
• 11 oz baby spinach
• 1 tsp minced garlic
• 1 tsp dried thyme
• 6 None sun-dried tomatoes in oil, drained, chopped
• 1/4 cup feta cheese, diced
• 1/4 cup light garlic-herb spreadable cheese
• 1 tbsp fresh basil leaves, chopped
• 1 None turkey breast (about 6 lbs), deboned and butterflied

1. Preheat oven to 425u0b0F.
2. In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Cook onions and peppers for 3 mins, or until tender. Add spinach, garlic and 1/2 tsp thyme. Cook for 30 seconds, or until spinach is just wilted. Transfer to a bowl and let cool for 5 mins. Fold in sun-dried tomatoes, cheese and basil. Season and let cool completely.
3. Lay turkey breast out on a clean cutting board. Spread spinach mixture evenly over turkey, leaving a 1 inch border. Roll up and tie at 2 inch intervals with butcher's twine. Brush with remaining olive oil and sprinkle with remaining thyme. Transfer to a roasting pan and roast for 15 mins. Reduce heat to 350u0b0F and roast for another 1 hour, or until internal temperature reaches 170u0b0F, basting occasionally with pan juices. Let rest for 10 mins before slicing.

olive oil, white onion, yellow bell pepper, baby spinach, garlic, thyme, tomatoes, feta cheese, light garlic, basil, turkey

Taken from recipes-plus.com/api/v2.0/recipes/31320 (may not work)