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Turkey and spinach roulades

Rolled turkey cutlets filled with spinach and ricotta.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm the rolls cook through in 12 to 15 minutes
  • Photograph the sliced roulades
Time
About 45 min
estimated
Serves
2
see below
Energy
370 kcal
per serving
Protein
42 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains milk. Check the labels on packaged ingredients:

  • chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.

Cooking steps

  1. Boil the potatoes for 15 to 20 minutes, until tender, then drain.

  2. Meanwhile, wilt the spinach in a dry pan for a minute, tip it into a sieve and press out the liquid. Chop it and mix with the ricotta and nutmeg.

  3. Lay the turkey cutlets flat, spread the filling over them, leaving a clear border, and roll each one up. Secure with cooking string or wooden picks, and count what you put in so you can take it out.

  4. Warm the oil in a frying pan over medium heat and brown the rolls for 3 to 4 minutes, turning. Pour in the stock, cover and cook for 12 to 15 minutes, until cooked through.

    Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.

  5. Remove the string or picks, slice the rolls thickly and serve with the potatoes and the pan juices.

The useful detail

Do not overfill the rolls; secure them with food-safe twine or removable picks. Filling squeezed out in the pan burns onto the base instead of staying where it is useful.

Make it work for you

One serving is One roulade with 125 g of potatoes. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Chicken breast, opened out flat

    Slightly richer, with the same safe endpoint.

    Per serving: about 10 kcal more, about 2 g less protein, about 2 g more fat.

  • Part-skim ricotta

    A firmer filling that stays put more readily.

    Per serving: about 5 kcal less, about 2 g more protein, about 1 g less fat.

  • Cottage cheese instead of ricotta

    Looser and more savoury; drain it first.

    Per serving: about 25 kcal less, about 2 g more protein, about 3 g less fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

One of the leanest dinners here: turkey breast with a small dairy filling, and potatoes for the starch.

Nutrition per serving
Energy370 kcal
Protein42 g
Fat10 g
of which saturates4 g
Carbohydrate28 g
of which sugars2 g
Fibre4 g
Sodium560 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
potatoes250 gFDC 170026Potatoes, flesh and skin, raw193 kcal5.1 g
spinach120 gFDC 168462Spinach, raw28 kcal3.4 g
ricotta100 gFDC 170851Cheese, ricotta, whole milk150 kcal7.5 g
ground nutmeg0.5 gFDC 171326Spices, nutmeg, ground2 kcal0.0 g
turkey breast280 gFDC 171098Turkey, whole, breast, meat only, raw319 kcal66.2 g
olive oil4.5 gFDC 171413Oil, olive, salad or cooking40 kcal0.0 g
chicken stock160 gFDC 174536Soup, chicken broth, ready-to-serve9 kcal1.0 g
Whole recipeDivided by 2741 kcal83.4 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
In the freezer
The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
Reheating
Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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