1 small white onion peeled and chopped
2 tbsp olive oil divided
1 pkg (11oz) baby spinach
2 gloves garlic, peeled and chopped
1 tsp dried thyme
6 sun-dried tomatoes packed in oil, drained and chopped
¼ cup dices feta cheese
¼ cup light garlic-and-herb spreadable cheese
1 tbsp chopped fresh basil
1 turkey breast (about 6 lbs) boned and butterflied

Heat oven to 425 degrees. In large skillet over medium-high heat, cook onions in 1tbs of olive 3 mins or until tender. Stir in baby spinach, garlic and ½ tsp thyme. Cook 30 sec., or just until spinach is done. Transfer spinach mixture to large bowl; let cool 5 min. Sit in sun-dried tomatoes, feta-cheese, spreadable cheese and basil. Let cool completely.

On clean surface unfold turkey. Spread spinach mixture even over turkey, leaving 1” border. Roll turkey jelly roll style and tie at 2” intervals with kitchen string. Brush remaining olive oil evenly over turkey. Sprinkle with remaining thyme.

Place turkey in roasting pan. Roast 15 mins. Reduce heat to 350 degrees, roast 1 hour more, or until thermometer inserted into turkey read 170 degrees. Baste occasionally with pan juices. Let 10 mins before slicing.