Greek Chicken Spinach Feta Roulade

A Greek inspired stuffed chicken dish that is a little difficult to assemble but so worth it - Greek Chicken Spinach Feta Roulade.
Course dinner
Cuisine Chicken, Gluten free, Greek food
Resting Time 2 minutes
Servings 6 people
Author Feed Your Soul Too


  • 6 Whole Chicken Breasts buterrflied
  • 1/4 Cup Olive Oil
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 2 Cloves Garlic rough chop
  • 3 Tsp Oregano divided
  • 3 Tsp Black Pepper divided
  • 3 Tsp Salt divided
  • 1 Bag Fresh Spinach
  • 1/2 Whole Yellow Onion
  • 6 Ounces Feta crumbled


  1. Take all the ingredients (2 tsps each) up to the spinach and mix.  Add the chicken and marinate overnight.

    Remove the chicken and butterfly it.

    Meanwhile, heat 1 tbsp of olive oil and soften the onions.  Add the remaining spices and cook for 3 - 4 minutes.  Add in the spinach and cook until wilted.  Remove from stove and let cool.  Mix in the crumbled feta.

    Take the butterflied chicken and add the spinach onion feta mixture right in the middle.  Roll up the chicken breast and tie it closed.

    Heat a tbsp of olive oil and add the tied up chicken to the skillet.  Brown on all sides and move to a baking tray.  Finish cooking all the chicken roulades.

    Place in a 325 degree oven and cook for 15 - 20 minutes.  Let rest for 3 minutes.  Cut and serve.