Pin It There's something magical about the moment when a plain chicken breast transforms into something restaurant-worthy right in your own kitchen. I discovered these spinach and feta rolls years ago while trying to recreate a dish from a small taverna in Athens, and the first time I pulled them from the oven, golden and fragrant with oregano, I knew I'd found something special. My partner walked in mid-bite and asked for seconds before I'd even plated mine. Now whenever I need to impress without spending hours cooking, this is my go-to move.
I made these for my friend who'd just started cooking Greek food and couldn't stop talking about authentic flavors. Watching her eyes light up when she bit into that first roll, when the feta and spinach hit her palate alongside the lemon and herbs, made me realize this recipe does something rare: it feels humble and elevated at the same time. She asked for the recipe that night, and now she makes them for her own dinner parties.
Ingredients
- Boneless, skinless chicken breasts (4, about 170g each): The foundation of everything here; look for ones that are roughly the same thickness so they cook evenly.
- Baby spinach, chopped (150g): Fresh spinach wilts down dramatically, so don't be alarmed by how much you're using at first.
- Feta cheese, crumbled (120g): This is where the salty, tangy backbone lives; don't skimp on quality here because you really taste it.
- Red onion, finely chopped (1 small): It adds sweetness and bite that keeps the filling from tasting one-note.
- Garlic cloves, minced (2): Sautéed first, so it loses its harsh edge and becomes almost caramel-like.
- Fresh dill, chopped (1 tbsp or 1 tsp dried): The secret ingredient that makes people say this tastes "just like Greece."
- Fresh parsley, chopped (1 tbsp): Brightness and earthiness in one small handful.
- Olive oil (3 tbsp total): One tablespoon for the filling, two for searing; use your good oil if you have it.
- Dried oregano (1 tsp): Sprinkled on right before baking so it doesn't lose its punch.
- Lemon juice (from 1/2 lemon): The final note that makes everything sing.
- Salt and freshly ground black pepper, to taste: Season as you go, not all at once.
Instructions
- Pound your chicken to even thickness:
- Place breasts between two sheets of parchment paper and use a meat mallet to gently pound to about 1 cm thickness. Season both sides generously with salt and pepper. This is the step that ensures even cooking, so don't skip it.
- Build the filling with care:
- Heat 1 tbsp olive oil in a large skillet over medium heat, then sauté the minced garlic and red onion for 2 minutes until softened and fragrant. Add the chopped spinach and cook, stirring, until it's completely wilted and any excess moisture has evaporated, about 2 minutes total.
- Combine and cool:
- Remove the skillet from heat and let the spinach mixture cool slightly, then mix it in a bowl with the crumbled feta, fresh dill, and parsley until everything is evenly distributed. The filling should hold together but still feel bright and fresh.
- Roll like you mean it:
- Lay each pounded chicken breast flat, spread about 1/4 of the filling along one edge, and roll it up as tightly as you can manage. Secure each roll with toothpicks or kitchen twine so they don't unravel during cooking.
- Get that golden sear:
- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until it's shimmering, then carefully place each roll seam-side down. Sear for 2-3 minutes per side until the chicken develops a beautiful golden-brown exterior.
- Finish in the oven:
- Sprinkle the oregano over the rolls and squeeze lemon juice across the top, then transfer the skillet directly to a preheated 200°C (400°F) oven. Bake for 18-22 minutes until the internal temperature reaches 74°C (165°F) when tested with a meat thermometer.
- Rest and serve:
- Remove the skillet from the oven and let it sit for a minute or two before carefully removing the toothpicks or twine. Slice the rolls if you want to show off that beautiful spiral filling, or serve them whole.
Pin It There was an evening when I made these for my family on a night when everyone was tired and stressed, and something about sitting down to this dish shifted the whole mood. The flavors felt like a small escape, like someone had bottled up the warmth of the Mediterranean and put it on our plates. My daughter, who normally pushes vegetables around, asked for more spinach.
Flavor Pairings That Work
These rolls taste incredible alongside roasted potatoes or cauliflower, where the crispy edges soak up any pan juices. A bright Greek salad with plenty of lemon vinaigrette keeps things fresh and cuts through the richness of the feta. If you're in the mood for something creamy, a dollop of tzatziki on the side adds cool, herby depth that echoes the filling without being redundant. Some nights I just serve them with a simple green salad and crusty bread to mop up everything that pools in the bottom of the pan.
Substitutions and Variations
The beauty of this recipe is how flexible it is once you understand the formula. Swap spinach for kale or Swiss chard if that's what you have, though kale needs slightly longer cooking to get tender. Sun-dried tomatoes add a concentrated sweetness that plays beautifully with the feta, and a small handful of pine nuts brings texture and a subtle earthiness. Some people add crumbled fresh herbs like mint or oregano directly into the filling instead of just dill and parsley, and honestly, that's only made things better every time I've tried it.
Wine and Beverage Pairings
A crisp white wine with good acidity is your best friend here. Assyrtiko from Greece itself is the obvious choice, but Sauvignon Blanc or Pinot Grigio work beautifully too. If you're not drinking wine, a cold lemon water with fresh mint captures that same bright, herbaceous feeling. I've even served this with a chilled Greek coffee on the side, and the combination somehow made sense.
- Assyrtiko brings salty, mineral notes that echo the feta without competing.
- Sauvignon Blanc's grassy character mirrors the fresh herbs in your filling.
- Skip heavy reds; they'll overshadow the delicate flavors you've worked to build.
Pin It There's real comfort in knowing you can pull together something this delicious and impressive in under an hour, with ingredients you probably already have or can easily find. This is the kind of recipe that becomes a regular visitor to your dinner table once you realize how much joy it brings.
Recipe Questions & Answers
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternatives to spinach. They provide a similar texture and complement the feta well.
- → How do I ensure the chicken cooks evenly?
Flatten the chicken breasts to an even thickness before filling and rolling. This helps them cook uniformly and avoids dryness.
- → What is the best way to secure the rolls during cooking?
Use toothpicks or kitchen twine to keep the rolls tight during searing and baking. Remove them before serving.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate the rolls before cooking. Bring to room temperature before searing and baking for best results.
- → What sides pair well with these chicken rolls?
Roasted potatoes, Greek salad, or tzatziki complement the flavors and round out the meal perfectly.
- → Is this dish suitable for a low-carb diet?
Yes, it is low in carbohydrates and gluten-free, making it suitable for low-carb and gluten-sensitive diets.