Baked cheese turkey fillet in a green bed

Ingredients for 4 servings:

• 500 g spinach, fresh, or nettle, or frozen spinach (whole leaves)
• 4 small turkey breast fillets
• 2 large onions, chopped
• 2 cloves garlic and more
• 1 cup sour cream (200 g)
• 1 cup cream cheese, grainy (200 g, 0.8%)
• 40 g double cream cheese with herbs
• salt and pepper
• 1 cup rice, long grain rice (150 g)
• 1 tbsp pesto, wild garlic or basil pesto
• 1 bay leaf
• Paprika powder, sweet
• curry powder
• Oil (rapeseed oil)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Own creation

Arrange the spinach, whether fresh or frozen, or blanched nettles, in a small casserole dish (mine is 22 x 17 cm) so that the bottom is covered; the amount of spinach depends on this. Season the spinach (I used frozen) with salt and pepper. Then finely chop a clove of Chinese garlic and scatter it over the spinach. Now I season the turkey cutlets with salt and pepper, top with a little paprika, and fry them in a little rapeseed oil in a pan until they brown, then place the turkey meat on top of the spinach. In the meat broth, I sauté the onion and add the remaining garlic cloves. To deglaze, I pour the cup of sour cream over the onions/garlic and thin it out with a little water. Season the sauce with salt, pepper, and curry powder and add the cream cheese. To thicken, mix in the cream cheese with herbs. Now, spread the mixture over the turkey fillets and spinach and bake in the oven at Gas Mark 5 (235-240°C) for 10-15 minutes. Beforehand, I add long-grain rice and cook it for 15 minutes (in instant vegetable broth with a bay leaf). When the rice is done, I add the tablespoon of pesto and mix everything together. Then, serve the rice and spinach with the turkey fillet and the sauce.