Makes 4 servings
- 6 cups packed baby spinach (4 ounces)
- 2 tsp. extra-virgin olive oil, plus more for brushing
- ¼ tsp. salt, divided
- ½ tsp. ground black pepper, divided
- 4 (6-ounce) turkey cutlets, pounded ⅛" thick
- 4 very thin slices prosciutto (2 ounces)
- 4 thin slices Manchego cheese (2 ounces)
Active time: 20 minutes
Total time: 45 minutes
Heat a large skillet over medium-high heat. Rinse spinach. Add spinach, along with any water that clings to the leaves, and cook, tossing, until barely wilted, about 1 minute. Drizzle with oil and season with ⅛ tsp. each salt and pepper. Let cool.
Place cutlets on a work surface and season both sides with the remaining ⅛ tsp. salt and ⅜ tsp. pepper. Lay a slice of prosciutto over each cutlet, then spread equal amounts of the spinach almost to the edges. Place a slice of Manchego in the center and roll cutlets up. Secure with toothpicks and wrap tightly in plastic wrap. Refrigerate until chilled, about 15 minutes (up to overnight).
Preheat grill to medium-high heat. Unwrap rollatini and brush with oil. Grill, toothpick side up, until marks appear, about 7 minutes. Turn and grill until cooked through and the cheese starts to melt, about 6 minutes more. Transfer rollatini to a platter and let rest 3 minutes. Discard toothpicks, cut each rollatini into 3 or 4 crosswise slices, and serve.