Preheat oven to 375 degrees.

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat; add garlic and sauté for 1 minute. Add spinach and cook, stirring occasionally, for 4 minutes or until tender. Remove from heat and allow mixture to cool slightly.

Meanwhile, in a small bowl, combine Ricotta cheese, egg white, orange peel and pepper; stir in spinach mixture. Place turkey breast between two sheets of heavy-duty plastic wrap; pound it to about 3/4-inch thickness then sprinkle with half of the salt.

Spread Ricotta mixture on the turkey and roll it up from one long side; tie it with string and place it in a small roasting pan, seam side down. Brush it with remaining oil and sprinkle it with remaining salt and the rosemary.

Roast for 1 hour or until browned and cooked through.