Pin It One summer afternoon, I was flipping through a magazine at my kitchen table when a photo of spiraled chicken caught my eye—stuffed with emerald spinach and creamy white cheese. I thought about how my Greek neighbor always made her kitchen smell like fresh herbs and lemon, and decided right then to try recreating that magic. That first attempt taught me that the best recipes aren't always complicated; they just need good ingredients and a willingness to roll up your sleeves, literally.
I made this for a small dinner party last fall when my friend mentioned she was craving something healthy but didn't want a boring salad. Watching everyone's faces when they bit through that golden crust into the tender, herb-filled chicken—that's when I knew I'd nailed something special. She texted me the recipe request before dessert was even served.
Ingredients
- Boneless, skinless chicken breasts (4, about 170 g each): Look for breasts that are relatively uniform in thickness; it makes pounding and cooking more even. If they're especially thick, don't be shy about that mallet.
- Baby spinach (150 g, chopped): Fresh spinach wilts down dramatically, so don't worry if it looks like a mountain before cooking. The moisture evaporates and leaves behind concentrated flavor.
- Feta cheese (120 g, crumbled): The salty tang is what makes this filling sing; don't skip it or swap it for something milder. Crumble it by hand rather than using pre-crumbled if you can—it distributes better and stays fresher.
- Red onion (1 small, finely chopped): This adds a subtle sweetness and just enough bite to balance the richness of the feta. Mincing it small ensures it softens quickly and disperses throughout the filling.
- Garlic (2 cloves, minced): Two cloves is enough to whisper garlic without overpowering the delicate herbs. If you love garlic intensely, go ahead and add another.
- Fresh dill and parsley (1 tbsp each, or 1 tsp dried dill): These herbs give the dish its Mediterranean soul. Fresh is always better, but dried dill works beautifully if that's what you have on hand.
- Olive oil (3 tbsp total): You'll use some for the filling, some for searing; good quality makes a noticeable difference in the final taste.
- Dried oregano (1 tsp): Sprinkled over the chicken before baking, it bakes right into the exterior, creating little pockets of herby flavor.
- Lemon juice (from 1/2 lemon): Squeeze it fresh right before serving; it brightens everything and cuts through the richness beautifully.
- Salt and freshly ground black pepper: Season generously at each stage—once before pounding, once after rolling.
Instructions
- Get Your Oven Ready and Prep the Chicken:
- Turn your oven to 200°C (400°F) so it's ready when you need it. Slip your chicken breasts between two sheets of parchment paper or plastic wrap and gently pound them with a meat mallet until they're about 1 cm thick—you're looking for even thickness so they cook uniformly, not paper-thin crepes.
- Build the Filling:
- Warm 1 tbsp olive oil in a large skillet over medium heat, then soften the chopped red onion and minced garlic for about 2 minutes until fragrant. Toss in your chopped spinach and stir constantly for about 2 minutes until it's wilted and any excess moisture has cooked off.
- Season and Combine:
- Tip the spinach mixture into a bowl and let it cool for just a minute or two—you don't want it hot when you mix in the feta, or the cheese will clump strangely. Fold in the crumbled feta, fresh dill, and parsley gently, seasoning with a pinch of salt and pepper to taste.
- Stuff and Roll:
- Lay each pounded chicken breast flat on your cutting board. Divide the filling into four portions and spread one along the edge of each breast closest to you, leaving a small border on either side. Roll it up tightly, starting from the filled edge, and secure with a toothpick or two or a short piece of kitchen twine so it doesn't unroll in the pan.
- Sear Until Golden:
- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until it shimmers. Carefully lay each roll seam-side down and sear for 2-3 minutes per side until the outside is golden and you can see a light crust forming.
- Season and Bake:
- Sprinkle the seared rolls with dried oregano and squeeze the juice from your lemon half over them. Transfer the skillet directly to your preheated oven and bake for 18-22 minutes, until the internal temperature reaches 74°C (165°F) when you check with a meat thermometer in the thickest part.
- Rest and Serve:
- Remove the skillet from the oven and let the rolls rest for a minute or two before carefully removing any toothpicks or twine. Serve them whole or slice them crosswise to show off that beautiful spiral of filling inside.
Pin It I still remember my neighbor stopping by the next week and asking if I'd made that spinach chicken again because she could smell it from her garden. There's something about the combination of toasted herb oil and lemon that lingers in the best way—it's a smell that says you've made something worth savoring.
Why This Dish Works
The beauty of this recipe is in its balance. The tender chicken provides a mild canvas; the sharp feta and earthy spinach create depth; the herbs and lemon bring brightness and lift. It's the kind of dish that feels elegant but doesn't demand fancy techniques or hard-to-find ingredients. You're essentially using a simple cooking method—sear and bake—to transform humble components into something that tastes like you spent hours on it.
Pairing and Serving Ideas
Serve these rolls alongside roasted potatoes tossed with olive oil and rosemary, or with a crisp Greek salad loaded with cucumber, tomato, and extra feta. A side of tzatziki for dipping adds cool contrast to the warm, herbed chicken. If you're drinking wine, a crisp Assyrtiko or even a dry Pinot Grigio pairs beautifully without overwhelming the delicate Mediterranean flavors.
Make It Your Own
Once you master the basic technique, this recipe becomes a canvas for your own creativity. I've experimented with kale instead of spinach when I wanted something heartier, and added sun-dried tomatoes for a sweeter, more complex filling. Pine nuts scattered into the filling add a luxurious nuttiness that takes it up a notch. The skeleton of the recipe—seared, herb-filled chicken—stays the same, but the inside can shift with the season or whatever's in your crisper drawer.
- Try adding a small handful of pine nuts or walnuts to the filling for crunch and richness.
- Swap fresh herbs for dried in a pinch, using about one-third the amount since they're more concentrated.
- Don't have kitchen twine? Toothpicks work perfectly, just remember to remove them before serving.
Pin It This recipe has become my go-to when I want to feel like I've made something special without the stress. There's real joy in biting through that golden exterior and tasting all those Mediterranean flavors working together—it reminds me why I love cooking in the first place.
Recipe FAQs
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard work well as alternatives, providing a similar texture and flavor profile.
- → How do I ensure the chicken cooks evenly?
Pound the chicken breasts to an even thickness before rolling to promote uniform cooking and tenderness.
- → What herbs complement the filling best?
Dill and parsley add fresh, aromatic notes that perfectly enhance the savory spinach and feta filling.
- → Can these rolls be prepared ahead of time?
You can assemble the rolls in advance and store them in the refrigerator before searing and baking.
- → What side dishes pair well with this main dish?
Roasted potatoes, Greek salad, or a side of tzatziki make excellent accompaniments to this flavorful dish.
- → Is it possible to add extra flavor elements?
Sun-dried tomatoes or pine nuts can be mixed into the filling for a delicious twist.