Butterfly the two breasts and pound lightly to flatten. Season each breast with a little salt and pepper on both sides. Then set aside.
*Be careful when you pound them the turkey breasts are delicate and will tear easily*
In a medium bowl combine spinach, feta cheese, smoked paprika, and cayenne pepper
Divide spinach mixture between breasts.
Roll each up and tuck in ends. Use toothpicks to secure or tie 100% cotton string around each tenderloin in 3 or 4 places to hold in stuffing.
In an oven proof frying pan, melt two tablespoons butter and add one tablespoon olive oil. When hot, add the turkey breasts and brown on each side. You aren’t cooking them completely on the stovetop.
**If you do not have an oven proof frying pan, at this point, transfer turkey breasts to a oven-safe casserole dish that is sprayed with non-stick spray. Then continue with recipe.**
If necessary, drizzle a little bit more olive oil over turkey breasts and transfer pan to oven to continue cooking. Roast in oven for about 15 minutes per side or until meat is no longer pink. Remove toothpicks or string and discard. Slice tenderloins crosswise.
For a charcoal grill, place turkey on the greased rack of an uncovered grill directly over medium coals. Grill for 16 to 20 minutes or until no longer pink (170° F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place turkey on greased grill rack over heat. Cover and grill as above. Remove and discard strings; slice tenderloins crosswise.