Greek-Style Chicken Roulade w/ Spinach & Feta Cheese

Name: Greek-Style Chicken Roulade w/ Spinach & Feta Cheese
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 9 servings
Ingredients: 1 chicken; 1 onion; 400 g spinach; 2 tbsp Dill; 2 tsp mint; 2 tsp parsley; ½ fresh green onion; 100 g feta cheese; salt; pepper; olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings
9 servings
Course
Main Course
Cuisine
Greek

Greek-Style Chicken Roulade w/ Spinach & Feta Cheese

Iris Warren

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This Mediterranean-inspired chicken roulade combines the classic flavors of Greek spinach pie with tender, juicy chicken. Filled with sautéed spinach, fresh herbs, and creamy feta, it’s a show-stopping dish perfect for special occasions or an elegant family dinner.

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Ingredients

Servings

1 chicken whole, cleaned and deboned

For the filling:

1 onion finely chopped
400 g spinach washed and roughly chopped
2 tbsp Dill finely chopped
2 tsp mint finely chopped
2 tsp parsley finely chopped
½ fresh green onion finely chopped
100 g feta cheese
salt
pepper
olive oil

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Instructions

Preheat the oven to 180°C/355° F, with both top and bottom heating elements.
Heat a pan over medium heat, add a little olive oil, and sauté the onion for 3-4 minutes until it starts to caramelize.
Add the spinach, dill, mint, parsley, and green onion. Sauté for an additional 2-3 minutes until the spinach has wilted.
Add the feta cheese, salt, and pepper. Stir and cook for 5 minutes. Transfer the filling to a strainer and let it cool and drain excess liquid.
On a work surface, lay out the chicken, brush with a little olive oil, and season with salt and pepper. Spread the filling evenly over the surface of the chicken, roll it up carefully, and tie it with kitchen twine at 5 points.If the chicken is uneven in thickness, you can gently pound the thicker areas with a meat mallet to flatten them. This will help it roll more easily and cook evenly.
Heat a large pan over high heat and sear the roulade for 1 minute all over until well browned.
Transfer the roulade to a baking tray lined with parchment paper, cover first with parchment paper and then with aluminum foil, and bake for 1½ hours. Then uncover and bake for an additional 20-30 minutes until golden brown.
Let the roulade rest for 10 minutes, remove the twine, slice into portions, and serve with mashed or roasted potatoes.

Notes

Chef’s tip: If desired, rather than wrap and bake in parchment paper, place the roulade in a covered dish. It is important to flatten the chicken pieces to ensure there are no gaps.
Chef’s tip:
If desired, rather than wrap and bake in parchment paper, place the roulade in a covered dish. It is important to flatten the chicken pieces to ensure there are no gaps.