Turkey & Spinach Roll-Ups
These turkey and spinach roll-ups are the perfect finger food for any buffet: juicy turkey wrapped around a savoury herb cream cheese filling and fresh spinach leaves. You can make them ahead, and they taste just as good warm as they do cold. With a short, simple ingredient list, they're an easy showstopper alongside meatballs and other party classics. Slice them before serving and you'll win everyone over twice thanks to the pretty green-and-white spiral.
Ingredients
- 500 g turkey breast fillet
- 100 g herb cream cheese
- 75 g cottage cheese
- 1-2 tbsp garden herbs (e.g. basil, thyme, parsley), fresh or frozen
- 1 onion, small, finely chopped
- 1 garlic clove, finely chopped
- salt and freshly ground pepper
- 1 handful / approx. 125 g spinach leaves, fresh or frozen
- nutmeg, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 3 Servings |
|---|---|---|
| Calories | 290 kcal | 870 kcal |
| Carbohydrates | 5 g | 15 g |
| Protein | 42 g | 126 g |
| Fat | 10 g | 30 g |
| Fibre | 1 g | 3 g |
| of which sugar | 2 g | 6 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Stir the herb cream cheese and cottage cheese together in a bowl until smooth. Fold in the finely chopped onion, garlic and garden herbs. Season the filling with salt, pepper and a pinch of nutmeg.
- Slice or butterfly the turkey breast as thinly as possible to give you flat, even pieces. The thinner the meat, the easier the roll-ups will be to shape.
- Spread the turkey slices evenly with the herb cream cheese filling and scatter the spinach leaves over the top.
- Roll the turkey up tightly and secure each roll with a few cocktail sticks so they hold their shape while cooking.
- Cook the roll-ups in a pan with a splash of water, turning to brown them evenly on all sides, until the turkey is cooked through.
- To serve, either leave the roll-ups whole or push in a few more cocktail sticks at the width you'd like each slice, then cut into rounds. These turkey and spinach roll-ups are delicious warm or cold.
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Nutrition facts per serving (estimate)
| Calories | 290 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 42 g |
| Fat | 10 g |
| Fibre | 1 g |
| of which sugar | 2 g |
Frequently asked questions
Can I serve the roll-ups cold?
Yes, these turkey and spinach roll-ups taste great warm straight from the pan and equally good cold, for example as make-ahead buffet finger food.
How thin should the turkey be?
The thinner you slice the meat, the easier the roll-ups are to shape and the better they hold their form while cooking.
Can I use frozen spinach?
Yes, around 125 g of thawed, well-drained frozen spinach is a great alternative to fresh spinach leaves.
How many roll-ups does 500 g of turkey make?
From 500 g of turkey breast fillet you'll get 2 to 3 roll-ups, depending on how thick you slice the meat.
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