Save There's something magical about the moment a chicken breast transforms under your hands—when you pound it thin and suddenly realize you've created the perfect canvas for something special. I discovered these spinach and feta rolls while experimenting on a quiet Tuesday evening, trying to recreate a dish I'd eaten at a small taverna near the Acropolis years ago. What started as a simple craving became my go-to dinner when I want something elegant but not fussy, something that feels like cooking for people you actually care about.
I made these for my sister's book club once, and what I remember most isn't the compliments—though there were plenty—but watching everyone slow down mid-conversation to really pay attention to what they were eating. That's when I knew this recipe had staying power.
Ingredients
- Chicken breasts: Boneless and skinless are your friends here; they cook evenly and won't dry out if you keep an eye on the oven temperature.
- Baby spinach: Fresh works best because it wilts down beautifully and tastes cleaner than frozen, though frozen will do in a pinch if you squeeze out the moisture.
- Feta cheese: Crumbled feta is essential—the creamy, salty bite is what makes this filling sing, and honestly, there's no real substitute.
- Red onion and garlic: These two create the flavor foundation; don't skip the sautéing step or they'll taste raw and harsh.
- Fresh herbs: Dill and parsley matter more than you'd think; they're what make this taste Mediterranean and not just "chicken with stuff in it."
- Olive oil: Use good olive oil for searing because you'll actually taste it, and the better the oil, the better the crust.
- Oregano and lemon: These finish the dish with brightness; the lemon especially cuts through the richness and keeps everything balanced.
Instructions
- Start with heat and prep:
- Get your oven warming to 200°C while you work. Having your oven ready means nothing sits around getting cold while you're still chopping.
- Butterfly and pound:
- Place each chicken breast between two sheets of parchment and pound gently with a meat mallet until it's about 1 cm thick—you want it even so it cooks at the same rate everywhere. Be gentle; you're thinning it, not pulverizing it.
- Season and set aside:
- Sprinkle salt and pepper on both sides of the pounded chicken and set aside while you make the filling. This gives the seasoning time to stick.
- Sauté the aromatics:
- Heat 1 tbsp olive oil in a large skillet over medium heat and add your chopped red onion and minced garlic, cooking for about 2 minutes until they soften and smell incredible. You'll know it's ready when the raw garlic edge is gone.
- Wilt the spinach:
- Add your chopped spinach to the pan and stir constantly for about 2 minutes until it goes from bright green to dark and silky. Don't walk away here—it happens fast.
- Build the filling:
- Let the spinach mixture cool slightly, then combine it in a bowl with crumbled feta, fresh dill, and parsley, mixing until everything is distributed evenly and the feta starts breaking down into creamy bits.
- Roll with intention:
- Lay each chicken breast flat, spread about 1/4 of the filling along one edge, and roll it up tightly away from you like you're making a wrap. Secure with toothpicks or kitchen twine so it doesn't unroll while cooking.
- Get that golden crust:
- Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until it shimmers, then carefully place your rolls in the pan and sear for 2-3 minutes per side until the outside is golden brown and smells like the best thing you've ever made.
- Season and finish:
- Sprinkle the oregano over the rolls, squeeze fresh lemon juice over everything, and take a moment to appreciate how good this looks before it goes into the oven.
- Bake to perfection:
- Transfer the skillet straight to the oven and bake for 18-22 minutes until the internal temperature hits 74°C—use a meat thermometer if you have one, because overcooked chicken is the enemy of good food.
- Rest and serve:
- Pull the skillet out carefully, remove toothpicks or twine, and let it rest for a couple minutes before serving. This keeps everything tender and lets the flavors settle.
Save There was a moment last spring when I served these to someone I'd been nervous about cooking for, and halfway through the meal, they set down their fork and said, "This tastes like you care." That's when I realized this dish had become more than just dinner—it was my way of saying something without needing words.
Variations and Swaps
The beauty of this recipe is how flexible it actually is without losing its character. I've swapped spinach for kale when that's what I had, and honestly, it's just as good—maybe even better if you wilt it down fully so it gets tender. Sun-dried tomatoes are a game-changer if you want something with more richness, and pine nuts add a textural element that makes people wonder what your secret is. The filling is really a template, so once you understand how to build it, you can start thinking about what other flavors make sense—roasted red peppers, fresh mint, even a touch of cream cheese to make it extra silky.
What to Serve Alongside
These rolls need something bright and fresh to balance the richness of the feta and olive oil. A Greek salad with crisp lettuce, ripe tomatoes, and a simple vinaigrette is the obvious choice, and for good reason. Roasted potatoes work beautifully if you're feeding people who need something more substantial, and they'll finish cooking in the oven while your chicken is baking. A spoonful of tzatziki on the side gives you that cool, herby contrast that makes every bite feel like you're eating at a proper Mediterranean restaurant.
Wine and Beverage Pairing
A crisp white wine like Assyrtiko or even a lighter Pinot Grigio is perfect with this because the acidity cuts through the fat and keeps your palate fresh between bites. I've also served it with a cold, slightly minerally white wine from the Greek islands, which feels thematically right and tastes incredible. If you're not drinking wine, sparkling water with fresh lemon is unexpectedly good, and an iced herbal tea made with lemon balm or chamomile works if you want something with a little more personality.
- The oregano, lemon, and feta flavors really shine with something dry and mineral-forward.
- Avoid heavy reds or anything too oaky—they'll overpower the delicate chicken and herbs.
- Sparkling water with lemon is genuinely a great non-alcoholic choice if you want something that complements rather than competes.
Save This is the kind of recipe that becomes part of your regular rotation once you make it, not because it's complicated, but because it tastes like you spent hours making it when you actually spent less than an hour total. That's the whole point.
Recipe FAQs
- → Can I substitute spinach with another green?
Yes, kale or Swiss chard work well as alternatives and provide a similar texture and flavor profile.
- → How do I keep the rolls secure during cooking?
Use toothpicks or kitchen twine to tightly secure the rolled chicken before searing and baking to maintain their shape.
- → What is the best way to make the filling flavorful?
Sauté the onion, garlic, and spinach before mixing with feta and herbs to deepen the flavors and remove excess moisture.
- → Can I prepare this dish ahead of time?
Yes, you can prepare and roll the chicken in advance. Store covered in the fridge and cook just before serving.
- → What sides complement this dish well?
Roasted potatoes, Greek salad, or a side of tzatziki perfectly complement the Mediterranean flavors of this dish.