Greek-Style Chicken Roulade w/ Spinach & Feta Cheese
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
9 servings
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Course
Main Course
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Cuisine
Greek
Greek-Style Chicken Roulade w/ Spinach & Feta Cheese
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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
- 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 green onion finely chopped, fresh
- 100 g feta cheese
- salt
- black pepper
- olive oil
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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