Save The first roll-up I ever made split open in the pan, leaking spinach and feta everywhere. I learned that day to pound the chicken thin enough and to not overstuff. Now these Greek-inspired bundles come out golden and intact every time, and the kitchen smells like a taverna on a summer evening.
I made these for a small dinner party once, and my friend Maria, who grew up in Athens, said they reminded her of her grandmothers Sunday roasts. That compliment meant more to me than any recipe review ever could. Since then, Ive made them for birthdays, quiet Fridays, and anyone who needs comfort wrapped in crispy, golden chicken.
Ingredients
- Boneless, skinless chicken breasts: Pound them thin so they roll easily and cook evenly without drying out.
- Baby spinach: Wilts down fast and has a tender texture that blends beautifully with the feta.
- Feta cheese: Use block feta and crumble it yourself for the creamiest, most flavorful filling.
- Red onion: Adds a subtle sweetness and a pop of color that yellow onions just dont give.
- Fresh dill and parsley: These herbs bring that unmistakable Greek freshness, dried works in a pinch but fresh is worth it.
- Garlic: Minced fine so it melts into the spinach and perfumes the whole filling.
- Olive oil: Used for sautéing and searing, it adds richness and helps the chicken brown beautifully.
- Dried oregano: Sprinkled on before baking, it ties everything together with that classic Mediterranean warmth.
- Lemon juice: A bright finish that cuts through the richness and wakes up every bite.
Instructions
- Prep the chicken:
- Place each breast between parchment and pound gently until about half an inch thick. Season both sides with salt and pepper, this is your flavor foundation.
- Cook the filling:
- Heat a tablespoon of olive oil in a skillet, sauté the onion and garlic until soft and fragrant, then toss in the spinach and stir until it wilts and darkens. Let it cool so the feta doesnt melt too soon.
- Mix the filling:
- Combine the cooled spinach with crumbled feta, dill, and parsley in a bowl. Taste it, this is your chance to adjust the seasoning before it goes inside the chicken.
- Roll them up:
- Lay each breast flat, spoon a quarter of the filling along one short edge, then roll tightly and secure with toothpicks. Dont overstuff or theyll burst in the pan.
- Sear and bake:
- Heat two tablespoons of olive oil in an ovenproof skillet and sear each roll until golden on all sides, about two to three minutes per side. Sprinkle with oregano, squeeze lemon over the top, then slide the whole skillet into a preheated oven and bake for eighteen to twenty-two minutes until the chicken reaches 165°F inside.
- Rest and slice:
- Let the rolls rest for a few minutes after baking, then remove the toothpicks and slice into thick rounds to show off that beautiful spiral.
Save One winter night, I served these with roasted lemon potatoes and a simple Greek salad. My partner said it felt like we were on vacation, even though we were just at our kitchen table with candles and a bottle of cold white wine. Thats the magic of a meal that transports you somewhere warm and sunny, no passport required.
Serving Suggestions
These roll-ups shine alongside roasted potatoes tossed in olive oil and oregano, a crisp Greek salad with cucumbers and tomatoes, or a generous dollop of tzatziki for dipping. A chilled Assyrtiko or Sauvignon Blanc cuts through the richness and makes the whole meal feel like a Mediterranean feast.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a covered skillet with a splash of water or in the oven at 180°C (350°F) until warmed through. The microwave works but tends to make the chicken rubbery, so avoid it if you can.
Variations and Swaps
Swap spinach for kale or Swiss chard if thats what you have, or fold in a handful of chopped sun-dried tomatoes or toasted pine nuts for extra texture and flavor. If you cant find feta, goat cheese or ricotta mixed with Parmesan makes a creamy, tangy alternative.
- Try adding a pinch of red pepper flakes to the filling for a gentle kick.
- Use chicken thighs instead of breasts for a richer, more forgiving cut that stays moist even if slightly overcooked.
- Make it ahead by assembling the rolls in the morning, refrigerating them, then searing and baking just before dinner.
Save Every time I make these, I remember that dinner party and Marias smile. Food that carries a story tastes better, and this one never gets old.
Kitchen Guide
- → Can I substitute spinach with another green?
Yes, kale or Swiss chard are excellent alternatives and will bring their own unique flavors and textures to the filling.
- → How do I ensure the chicken cooks evenly?
Flattening the chicken breasts to an even thickness helps them cook thoroughly and uniformly without drying out.
- → What is the best way to secure the rolls while cooking?
Use toothpicks or kitchen twine to hold the rolled chicken in place during searing and baking.
- → Can I prepare the rolls ahead of time?
Yes, assemble the rolls and refrigerate until ready to cook. Bring to room temperature before searing and baking for best results.
- → What side dishes complement this dish?
Roasted potatoes, Greek salad, or a side of tzatziki sauce pair beautifully with these chicken rolls.
- → Is this dish suitable for a low-carb diet?
Absolutely, with high protein and low carbohydrates, it fits well into low-carb and gluten-free eating plans.