Pin It I wasnt planning to cook anything fancy that Tuesday, but I had chicken breasts that needed using and a bag of spinach going soft in the crisper. I remembered a Greek place near my old apartment that served stuffed chicken with feta, and I thought, how hard could it be? Turns out, pounding chicken flat is louder than you think, and my neighbor texted me asking if I was building furniture. The rolling part felt clumsy at first, but once I got the hang of it, it was oddly satisfying. When those rolls came out of the oven, golden and smelling like oregano and lemon, I felt like Id cracked some kind of code.
I made this for a small dinner party once, and my friend Eleni, whos actually Greek, gave me a nod of approval after her first bite. She said it reminded her of something her aunt used to make, which felt like winning a prize. We ended up eating outside on the balcony with a cheap bottle of white wine and a bowl of olives, and the whole night felt easy and warm. That dish became my go to whenever I wanted to cook something that felt special without spending hours in the kitchen. Its the kind of recipe that makes people think you know what youre doing, even if you were winging it.
Ingredients
- Boneless, skinless chicken breasts: You want them roughly the same size so they cook evenly, and pounding them flat makes rolling so much easier without tearing.
- Baby spinach: It wilts down fast and has a mild flavor that doesnt overpower the feta, plus its already tender so no tough stems to deal with.
- Feta cheese: Use block feta and crumble it yourself if you can, the pre crumbled stuff sometimes has anti caking agents that change the texture.
- Red onion: It adds a slight sweetness and color to the filling, and finely chopping it means no big crunchy pieces.
- Garlic: Fresh is best here, it gets mellow and fragrant when you sauté it with the onion.
- Fresh dill and parsley: These herbs bring that bright, grassy Greek flavor, but dried dill works in a pinch if thats what you have.
- Olive oil: Use it for cooking the filling and searing the chicken, it adds richness and helps everything brown beautifully.
- Dried oregano: A little sprinkle before baking gives that classic Mediterranean aroma.
- Lemon juice: Just half a lemon is enough to add brightness and cut through the richness of the cheese.
Instructions
- Prep the chicken:
- Lay each breast between parchment or plastic wrap and gently pound it with a meat mallet until its about half an inch thick all over. Season both sides with salt and pepper, and dont skip this step because the chicken itself needs flavor too.
- Cook the filling:
- Heat a tablespoon of olive oil in a skillet over medium heat, then add the onion and garlic and cook until they smell sweet and look translucent. Toss in the chopped spinach and stir until it wilts down completely, then pull it off the heat and let it cool a bit so the feta doesnt melt when you mix it in.
- Mix the filling:
- Combine the cooled spinach mixture with the crumbled feta, dill, and parsley in a bowl. Stir it all together until its evenly distributed and smells amazing.
- Roll the chicken:
- Lay each chicken breast flat and spoon a quarter of the filling along one short edge, then roll it up tightly like a little sleeping bag and secure it with toothpicks or tie it with kitchen twine. Dont overstuff or itll burst open when it cooks.
- Sear the rolls:
- Heat two tablespoons of olive oil in an ovenproof skillet over medium high heat, then carefully place the rolls seam side down and sear them for a few minutes on each side until theyre golden brown. This step locks in flavor and gives you that beautiful color.
- Bake:
- Sprinkle the oregano over the rolls, squeeze the lemon juice on top, and slide the whole skillet into a preheated oven at 200°C (400°F). Bake for about 18 to 22 minutes until the chicken is cooked through and reaches 74°C (165°F) inside, then pull it out and let it rest for a minute before removing the toothpicks.
Pin It 
The first time I served this, I sliced the rolls into little pinwheels on the plate, and everyone went quiet for a second just looking at the spiral of green and white inside. My partner said it looked like something from a restaurant, and I tried to play it cool, but inside I was thrilled. We ate it with a simple salad and some roasted potatoes, and the whole meal felt light but satisfying. That night I realized that cooking doesnt have to be complicated to make people feel cared for, it just has to taste good and look like you gave a damn.
Serving Suggestions
I love serving these rolls with roasted lemon potatoes or a big Greek salad with tomatoes, cucumbers, and olives. A dollop of tzatziki on the side is perfect for dipping, and it adds a cool, creamy contrast to the warm chicken. If youre feeling fancy, a glass of chilled Assyrtiko or any crisp white wine makes it feel like a proper Mediterranean evening. Sometimes I just serve it with crusty bread and call it a night, because honestly, the chicken is the star and it doesnt need much backup.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they actually taste great cold, sliced thin for a salad or a wrap. If you want to reheat them, do it gently in the oven at a low temperature so the chicken doesnt dry out, maybe covered with foil to trap some moisture. I wouldnt microwave them unless youre in a rush, because the texture suffers and the feta can get a little rubbery. You can also freeze the cooked rolls for up to a month, just thaw them in the fridge overnight and reheat in the oven.
Variations and Swaps
If you dont have spinach, kale or Swiss chard work just as well, though theyll need a bit longer to wilt and you might want to remove the tough stems first. Sun dried tomatoes or a handful of pine nuts add a nice twist if you want extra flavor and texture in the filling. You could swap the feta for goat cheese if you want something creamier, or use ricotta mixed with parmesan for a milder, Italian inspired version. Sometimes I add a pinch of red pepper flakes to the filling if I want a little heat, and it really wakes the whole thing up.
- Try using chicken thighs instead of breasts for a richer, more forgiving cut that stays juicy even if you overcook it a bit.
- If youre short on time, skip the searing step and just bake the rolls, theyll still taste good but wont have that golden crust.
- For a dairy free version, use a cashew based feta or just load up on more herbs and a handful of chopped olives for that salty punch.
Pin It This recipe has become one of those reliable favorites I come back to when I want to feel like a competent cook without overthinking it. It works for a quiet dinner alone or when youve got people over, and it always delivers that little moment of pride when you slice into it and see the spiral inside.
Recipe Questions & Answers
- → What is the best way to prepare the chicken breasts?
Pound the chicken breasts to an even thickness to ensure uniform cooking, then season lightly before adding the filling and rolling.
- → Can I substitute other greens for spinach in the filling?
Yes, kale or Swiss chard can be used as alternatives to spinach, providing a similar texture and flavor profile.
- → How do I prevent the rolls from unrolling during cooking?
Secure the rolls tightly with toothpicks or kitchen twine before searing and baking to maintain their shape.
- → What sides complement these stuffed chicken rolls?
Serve with roasted potatoes, Greek salad, or a side of tzatziki for a balanced meal.
- → What wine pairs well with this dish?
A crisp white wine like Assyrtiko complements the Mediterranean flavors beautifully.