Tortellini, turkey, and spinach pan

Ingredients for 4 servings:

• 1 onion(s)
• 400 g turkey breast fillet(s)
• 200 g young leaf spinach
• 2 tbsp olive oil
• 200 ml vegetable stock
• 500 g tortellini with spinach filling from the refrigerated section
• some salt
• some black pepper, freshly ground
• some nutmeg, freshly grated
• 200 g feta cheese
• 4 eggs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

with feta and eggs

Peel and dice the onion. Rinse the turkey breast fillet, pat dry, and cut into fine strips. Sort the spinach, wash, and spin dry. Heat the olive oil in a large, oven-safe pan and sauté the diced onion until translucent. Add the turkey breast fillet strips and fry for about 5 minutes. Then add the vegetable stock and the tortellini and cook for about 3 minutes. Then add the spinach and let it wilt. Season with a little salt, a few turns of freshly ground black pepper, and some freshly grated nutmeg. Preheat the oven to 180°C (160°C fan-assisted oven). Crumble the feta, add it to the tortellini, turkey, and spinach mixture, and fold it in loosely. Carefully make 4 indentations and break the eggs into these indentations. Bake everything in the preheated oven for about 15 minutes, until the eggs are set. Fresh baguette goes well with it.