Pin It I stumbled on this recipe during a rainy Sunday when I had chicken thawed and no plan. A half-bag of spinach sat wilting in the crisper, feta left over from a salad, and I thought: why not roll it all up? The first batch looked messy, toothpicks poking out at odd angles, but when I sliced into one the layers spiraled perfectly. My partner walked in, saw the steam rising, and said it smelled like vacation. Weve been making it ever since.
The first time I served these to friends, I panicked halfway through because I forgot to buy wine. Someone opened a bottle theyd brought, and it turned out to be Assyrtiko, which I had never heard of. The bright, salty notes made the feta sing. Now I keep a bottle around just for this dish, and every time I pour it I think of that accidentally perfect pairing.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they roll without tearing, and try to pick breasts that are similar in size so they cook evenly.
- Baby spinach: It wilts down fast and doesnt release as much water as mature spinach, which keeps your filling from getting soupy.
- Feta cheese: Crumble your own from a block if you can, the pre-crumbled stuff sometimes has anti-caking powder that changes the texture.
- Red onion: Milder and slightly sweet when cooked, it wont overpower the delicate herbs.
- Fresh dill and parsley: Dried works in a pinch, but fresh herbs give you that bright, grassy flavor that makes this taste like the Mediterranean.
- Garlic: Mince it fine so it melts into the spinach, two cloves is just enough to notice without biting into a chunk.
- Olive oil: Use it twice, once for the filling and again for searing, good quality makes a difference you can taste.
- Dried oregano: Sprinkle it on before baking, it blooms in the oven and fills your kitchen with that unmistakable Greek aroma.
- Lemon juice: Half a lemon is all you need, it cuts the richness and ties everything together.
Instructions
- Prep the chicken:
- Lay each breast between parchment and tap it gently with the mallet, working from the center outward until its about half an inch thick. Season both sides with salt and pepper, tasting a pinch of your seasoning mix first to check the balance.
- Make the filling:
- Heat a tablespoon of oil in your skillet, add the onion and garlic, and let them soften for two minutes until they smell sweet. Toss in the spinach and stir until it wilts into a dark green tangle, then pull the pan off the heat and let it cool enough to handle.
- Mix and stuff:
- Combine the cooled spinach with feta, dill, and parsley in a bowl, breaking up any big clumps of cheese. Spread a quarter of the mixture along one short edge of each chicken breast, leaving a border, then roll tightly and pin with toothpicks.
- Sear the rolls:
- Heat two tablespoons of oil in the skillet over medium-high, wait until it shimmers, then lay the rolls seam-side down. Sear each side for two to three minutes until you get a golden crust, turning carefully with tongs.
- Bake to finish:
- Sprinkle oregano over the rolls, squeeze lemon juice on top, and slide the whole skillet into a 200°C oven. Bake for eighteen to twenty-two minutes, checking with a thermometer that the thickest part hits 74°C before pulling it out.
Pin It One winter evening I made a double batch and froze half before searing them. Months later, on a night when I had no energy, I pulled them out, thawed them in the fridge, and finished them off. They tasted just as good, and I felt like I had done a favor for my future self. Now I always make extra.
Serving Suggestions
I like to slice the rolls on the bias so you see the spiral, then fan them out on a platter over a smear of tzatziki. Roasted baby potatoes with lemon and oregano make a natural side, or keep it light with a chopped Greek salad and warm pita. If youre feeding a crowd, double the recipe and let people help themselves, everyone loves the reveal when they cut into their own roll.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in a covered dish at 175°C for about ten minutes, or slice them cold and tuck them into a wrap with cucumber and hummus. I once reheated a roll in the microwave and it turned rubbery, so stick with the oven if you want to preserve the texture.
Variations and Swaps
Swap the spinach for kale or chard if thats what you have, just chop it finer and cook it a minute longer. Sun-dried tomatoes add a sweet-tart chew, and a handful of toasted pine nuts gives you a buttery crunch. If feta is too strong for your taste, try goat cheese or even ricotta mixed with a little Parmesan.
- Add a pinch of red pepper flakes to the filling if you like a gentle kick.
- Brush the rolls with a beaten egg before baking for a glossy, golden finish.
- Use boneless thighs instead of breasts for a richer, more forgiving cut that stays juicy.
Pin It This dish turned a weeknight ingredient list into something I was proud to serve at a dinner party. I hope it does the same for you.
Recipe FAQs
- → How do I keep chicken rolls moist during baking?
Searing the chicken rolls first locks in juices, and baking at a moderate temperature ensures they remain tender and moist throughout cooking.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard work well as alternatives and provide a similar texture and flavor balance.
- → What cheese complements the filling best?
Feta cheese adds a tangy and creamy contrast to the spinach, enhancing the Mediterranean flavor profile.
- → How to secure the roll-ups before cooking?
Use toothpicks or kitchen twine to tightly secure the rolls, preventing filling from spilling during searing and baking.
- → What side dishes pair well with this dish?
Roasted potatoes, Greek salad, or a side of tzatziki complement the flavors and round out the meal.
- → Can I prepare the rolls ahead of time?
Yes, you can assemble and refrigerate them briefly before cooking, but sear and bake just before serving for best results.