Save I was standing at the butcher counter, holding four sad-looking chicken breasts, when the woman next to me mentioned she stuffed hers with spinach and feta. I went home that night and tried it without a recipe, just instinct and whatever I had in the fridge. The rolls came out lopsided, one lost its filling in the pan, but the flavor stopped me mid-bite. Tangy, herby, and somehow both light and satisfying. I've been making them ever since, with far better technique.
The first time I made these for friends, I panicked halfway through because I forgot toothpicks and had to use twine like I was wrapping a tiny roast. Everyone laughed when I brought the skillet to the table, strings still on, but after the first bite the room went quiet. One friend asked for the recipe before dessert even arrived. That's when I knew this dish had earned its place in my rotation.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they roll without tearing, thinner pieces cook faster and stay juicier.
- Baby spinach: Wilts down to almost nothing, so don't be shy with the handful, it adds color and a slight earthiness that balances the feta.
- Feta cheese: Use block feta and crumble it yourself, the pre-crumbled stuff can be dry and chalky.
- Red onion: Adds a mild sweetness and a pop of color in the filling, yellow onion works too but lacks the same visual appeal.
- Garlic: Fresh cloves make all the difference, the aroma while sautéing is half the magic.
- Fresh dill and parsley: These herbs scream Mediterranean, dried dill in a pinch works but fresh is brighter and more fragrant.
- Olive oil: For sautéing and searing, it brings everything together with a fruity, peppery note.
- Dried oregano: Sprinkled before baking, it crisps slightly and fills the kitchen with that classic Greek scent.
- Lemon juice: A squeeze of brightness cuts through the richness and ties the whole dish together.
Instructions
- Prep the Chicken:
- Lay each breast between parchment and tap it gently with a mallet until it's about half an inch thick all over. Season both sides with salt and pepper, don't skip this step or the chicken will taste bland next to the bold filling.
- Cook the Filling:
- Heat a tablespoon of olive oil in a skillet, toss in the onion and garlic, and let them soften for a couple of minutes until fragrant. Add the spinach and stir until it wilts and shrinks down, then let it cool so it doesn't melt the feta when you mix everything.
- Mix and Stuff:
- Combine the cooked spinach with crumbled feta, dill, and parsley in a bowl. Spread a quarter of the mixture along one short edge of each flattened chicken breast, then roll it up tight like a sleeping bag and secure with toothpicks or a loop of twine.
- Sear the Rolls:
- Heat two tablespoons of olive oil in an ovenproof skillet over medium-high heat and sear each roll on all sides until golden brown, about two to three minutes per side. This locks in flavor and gives the outside a beautiful color.
- Bake Until Done:
- Sprinkle oregano over the rolls, squeeze lemon juice on top, and slide the whole skillet into a preheated oven at 200 degrees Celsius. Bake for eighteen to twenty-two minutes until the chicken reaches an internal temperature of seventy-four degrees Celsius, then remove the toothpicks before serving.
Save One evening I served these with a simple Greek salad and a bowl of tzatziki on the side. My partner sliced into his roll, dragged it through the tzatziki, and looked up at me with this quiet, satisfied smile. No words, just that look. It's become our go-to meal when we want something special without the fuss of a complicated recipe.
Serving Suggestions
These rolls pair beautifully with roasted baby potatoes tossed in olive oil and oregano, or a crisp Greek salad with cucumbers, tomatoes, and olives. A side of tzatziki for dipping or drizzling adds cool creaminess that complements the warm, savory filling. If you want to go all-in on the Mediterranean vibe, serve with warm pita and a glass of chilled white wine like Assyrtiko.
Storage and Reheating
Store leftover rolls in an airtight container in the fridge for up to three days. They reheat well in a 180-degree oven for about ten minutes, covered with foil to keep them from drying out. You can also slice them cold and toss them into a salad or wrap for a quick lunch the next day.
Variations and Swaps
Swap the spinach for kale or Swiss chard if that's what you have on hand, just make sure to chop it finely and cook it down well. Sun-dried tomatoes or toasted pine nuts add another layer of flavor and texture if you want to get fancy. For a dairy-free version, skip the feta and use a cashew-based cheese or just double up on the herbs and garlic for a lighter, brighter filling.
- Try using chicken thighs instead of breasts for a richer, more forgiving texture that stays juicy even if slightly overcooked.
- Add a pinch of red pepper flakes to the filling for a subtle kick that wakes up the whole dish.
- Serve with a drizzle of balsamic reduction for a tangy-sweet finish that feels restaurant-worthy.
Save This recipe has taught me that simple ingredients, when handled with care, can feel like a celebration on a Tuesday night. I hope it brings you the same quiet joy it's brought to my table.
Recipe FAQ
- → What type of cheese is used in the filling?
Crumbled feta cheese adds a tangy and creamy texture to the spinach filling.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as flavorful alternatives to spinach.
- → How long should the chicken be baked after searing?
After searing, bake the chicken rolls for 18-22 minutes until fully cooked through.
- → What herbs complement this dish best?
Fresh dill, parsley, and dried oregano provide aromatic Mediterranean notes that enhance the flavors.
- → Is this dish suitable for gluten-free diets?
Yes, it contains no gluten ingredients, but check feta labels for possible traces before use.