For the filling
1 bunch of spinach (approximately 500g)
3 tablespoons of olive oil
5 tablespoons of water
1 small onion, finely chopped (60g)
1 medium tomato, ripe, seeded, and diced (120g)
4 chopped walnuts
1 teaspoon of salt or to taste
1 dash of black pepper
1 teaspoon of oregano
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
1 large egg
1/3 cup of grated Parmesan cheese (40g)
3 turkey legs (1.3 kg)
For the sauce
1 medium onion, finely chopped (100g)
1/4 cup of olive oil (60ml)
3 small tomatoes, seeded and diced (300g)
3 tablespoons of mint
1/2 teaspoon of salt or to taste
1 dash of black pepper
For the filling
1 bunch of spinach (approximately 500g)
3 tablespoons of olive oil
5 tablespoons of water
1 small onion, finely chopped (60g)
1 medium tomato, ripe, seeded, and diced (120g)
4 chopped walnuts
1 teaspoon of salt or to taste
1 dash of black pepper
1 teaspoon of oregano
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
1 large egg
1/3 cup of grated Parmesan cheese (40g)
3 turkey legs (1.3 kg)
For the sauce
1 medium onion, finely chopped (100g)
1/4 cup of olive oil (60ml)
3 small tomatoes, seeded and diced (300g)
3 tablespoons of mint
1/2 teaspoon of salt or to taste
1 dash of black pepper
Prepare the filling: In a medium saucepan, cook the spinach leaves in high heat until wilted
Remove from heat, chop, and reserve
In another pan with olive oil and water, sauté the onion over low heat until translucent
Add the spinach and cook for 10 minutes, then add the tomato and cook for an additional 10 minutes
Add the chopped walnuts and season with salt, black pepper, oregano, parsley, and cilantro
Mix well and let it cool
Remove from heat and blend in a blender with the egg and Parmesan cheese. Reserve
Preheat oven to 400°F (200°C)
Using a large sharp knife, cut each turkey leg along its longitudinal axis
Remove bones and cartilage
Spread some of the filling on the center of each turkey leg and fold by tying with twine
Place in a baking dish and bake for 50 minutes or until golden brown
Remove from oven and let it cool
Release twine, cut into slices 1.5 cm thick, and arrange on a platter
Prepare the sauce: In a small pan, sauté the onion in olive oil over low heat until caramelized
Add the tomato, mix, cover, and cook for 8 minutes or until it starts to break down
Add the mint, salt, and black pepper, and mix well
Distribute the sauce over the turkey slices and serve
82 calories per slice
