Save I discovered this dish on a lazy Sunday afternoon while browsing through an old cookbook, and the image of those golden, herb-flecked chicken rolls immediately transported me to a sun-soaked taverna I'd visited years ago. The promise of spinach and feta wrapped inside tender chicken felt like bringing a piece of the Mediterranean into my own kitchen. I made it that very evening, and my kitchen filled with the most incredible aroma of garlic and fresh herbs as the rolls baked. My family couldn't stop talking about it, and now it's become our go-to when we want something that feels both elegant and comforting.
The first time I served this to dinner guests, I was honestly nervous about the butterflying and rolling part, but once I got the chicken pounded to the right thickness, everything came together naturally. My friend Sarah watched the searing happen in the skillet and said the smell alone made the meal worth it, and we both laughed when I had to search for toothpicks in three different drawers. Seeing those golden-brown rolls come out of the oven and knowing I'd actually pulled it off gave me this quiet sense of pride.
Ingredients
- Chicken breasts: Four boneless, skinless breasts are the canvas here—look for ones that are roughly the same thickness so they cook evenly when pounded.
- Baby spinach: Chopped and cooked down, it wilts into barely a handful, which surprised me the first time—don't worry, there's plenty of flavor.
- Feta cheese: Crumbled feta gives you those salty, tangy pockets throughout; it's what makes this feel Mediterranean rather than just cheesy chicken.
- Red onion: Finely chopped and softened first, it adds sweetness and texture that raw onion simply wouldn't provide.
- Garlic cloves: Minced and sautéed with the onion, this is where the magic starts before anything else joins the party.
- Fresh herbs: Dill and parsley aren't optional—they're what lift this from basic to genuinely special, though dried versions work if that's what you have.
- Olive oil: You'll use it twice: once for sautéing the filling ingredients and again for searing the rolls until they're golden.
- Oregano: Dried oregano sprinkled on before baking brings authentic Greek flavor without overpowering anything.
- Lemon juice: A squeeze at the end adds brightness that ties all those rich flavors together.
Instructions
- Preheat and prepare:
- Set your oven to 200°C (400°F) so it's ready when you need it.
- Pound the chicken:
- Lay each breast between parchment paper and use a meat mallet to gently but firmly pound it to about 1 cm thickness—you want it even so it cooks uniformly, not paper-thin. Season both sides generously with salt and pepper.
- Make the filling:
- Heat 1 tbsp olive oil in a large skillet over medium heat, add your finely chopped onion and minced garlic, and let them soften and become fragrant for about 2 minutes. Add your chopped spinach and stir until it wilts down, which takes about 2 more minutes, then remove from heat and let it cool slightly so you don't cook the feta when you mix it in.
- Combine the filling:
- Once cooled, transfer the spinach mixture to a bowl and fold in the crumbled feta, fresh dill, and parsley until everything is evenly distributed.
- Roll and secure:
- Lay each pounded chicken breast flat, divide your filling into four portions, and spread each portion along one edge of the chicken. Roll it up tightly and secure with toothpicks or kitchen twine—this step is simpler than it sounds once you do it once.
- Sear the rolls:
- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat, then carefully place your rolls seam-side down and sear for 2-3 minutes per side until golden brown on the outside. This creates flavor and helps seal in the juices.
- Season and bake:
- Sprinkle the oregano over the seared rolls, squeeze your lemon juice across them, then transfer the whole skillet to your preheated oven. Bake for 18-22 minutes until the internal temperature reaches 74°C (165°F)—a meat thermometer takes the guesswork out.
- Finish and serve:
- Remove from the oven, take off any toothpicks or twine, and let rest for a few minutes before plating or slicing.
Save There was this moment when my husband took the first bite and went completely quiet, which with him usually means the food is speaking for itself. He asked if I'd made it at a restaurant and brought it home, and I realized that sometimes the simplest dishes, done with care, feel the most special. That's what this recipe became for us—not fussy or complicated, just genuinely good.
Variations and Substitutions
I've experimented with different greens and additions based on what I had on hand or what sounded good at the moment. Kale and Swiss chard both work beautifully in place of spinach, though they need a bit longer to cook down and wilt. I've also added sun-dried tomatoes, which bring a concentrated sweetness, and toasted pine nuts for a little crunch that plays really well against the creamy feta. One time I threw in some fresh mint instead of dill and it felt totally different but equally delicious. The beauty of this recipe is that it's flexible enough to adapt to your pantry while still maintaining that Mediterranean spirit.
What to Serve Alongside
The night I perfected this recipe, I roasted some potatoes with rosemary and they became the perfect vehicle for soaking up any pan juices. A crisp Greek salad with lots of cucumber, tomato, and olives feels like the natural companion, and I always have tzatziki on hand now because it's the cooling counterpoint everything needs. For wine, I discovered that Assyrtiko, that bright white from Santorini, pairs beautifully—the acidity cuts through the richness of the feta and brings out the herb flavors in a way that makes you pause and notice.
Make-Ahead and Storage Tips
I learned the hard way that these rolls keep beautifully in the refrigerator for up to three days, which means you can prepare everything the night before and just sear and bake when you're ready. I've also frozen them after the rolling step, before searing, and pulled them directly from the freezer to the hot skillet with just a minute or two extra cooking time. Leftovers, if there are any, taste wonderful cold the next day or sliced and added to a salad with some extra lemon juice.
- Prep your filling and pound your chicken up to 8 hours ahead and store them separately in the refrigerator.
- Once rolled, these keep frozen for up to a month, and you can cook them straight from frozen with just a bit of extra time.
- Store leftovers in an airtight container and reheat gently in a low oven to keep them from drying out.
Save This recipe has become my answer when I want to feel like I'm cooking something special without spending hours in the kitchen. It's honest food that tastes like care.
Common recipe questions
- → What type of cheese complements the spinach filling?
Feta cheese adds a creamy, tangy flavor that pairs well with spinach and herbs in these chicken rolls.
- → How should the chicken breasts be prepared for even cooking?
Flatten chicken breasts to an even thickness using a meat mallet to ensure they cook evenly and roll easily.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can be used as alternative greens while maintaining a similar texture and flavor.
- → What cooking methods are used for these stuffed rolls?
First, the rolls are seared in a skillet to develop a golden crust, then baked in the oven until fully cooked.
- → How is the filling mixture prepared?
The spinach is sautéed with garlic and onion, cooled, then combined with crumbled feta, fresh dill, and parsley to create a flavorful stuffing.
- → What flavors enhance the dish before baking?
Sprinkling dried oregano and squeezing fresh lemon juice over the rolls adds bright, aromatic notes to the dish.