preheat the oven to 350˚

make the filling, rinse the spinach and toss in a frying pan to steam cook it for a couple of minutes, the point here is to reduce the spinach bulk and render out the water

once it's wilted set it on a plate and let it cool a bit and then squeeze out all the water, set it aside

heat half the oil in a small frying pan and quickly saute the onion 2-3 minutes, add the garlic, saute for 30 seconds, set it on the spinach plate to cool

prep the turkey, lay plastic wrap on the counter lay the turkey breast on it cover with plastic wrap

hit repeatedly with a meat mallet or a rolling pin to flatten it to roughly 1-inch thickness, remove the plastic wrap, sprinkle with salt and pepper, set aside

mix the cheese, with 2 TBSP chopped parsley and the lemon juice

lay filling at one end of the turkey breast, start rolling from that end

lay the breast seam side down on the lemons

lay the bacon over the breast slightly overlapping each slice to completely cover the whole breast, rub with remaining oil

pour the wine in over the bottom of the pan, cover the whole pan with foil

bake in the preheated oven for 30 minutes

remove the foil, baste with the wine sauce

let it rest for 5-10 minutes before slicing for best results