Spinach and Feta Stuffed Chicken with something like Pilaf

There are so many awesome Greek food bloggers out there on my regular reading list…Peter, Elly and Valli spring immediately to mind….seeing all their delectable dishes, and hearing wonderful stories of Greece and the Greek language spark my desire to visit the idyllic islands even more….Greece is my dream vacation spot…I have wanted to go for years and years….and will probably have to wait years and years before I actually get the chance to go. :(   In the meantime, reading all about these lucky folks and their fabulous food, I’ve been craving Greek.  While this is certainly not Greek, it does have Greek flavors….the idea was to use Spanakopita filling nestled within a chicken breast.  The pictures this time are disappointing…I’m still adjusting to the new kitchen, and am finding it more and more necessary to get to work constructing a photo box, because the dreary overhead fluorescent light and the auxiliary halogen lamp are just not cutting it. :P   I miss my kitchen window!  Wah!  Ok, ok….enough whining for this post. lol  The rice is something I just threw together….sort of like a pilaf, I guess…sauteed garlic, onions, bay and oregano with rice, chicken broth and sliced almonds…a little lemon juice squeezed on to serve and there you have it.  I hope in spite of the photos the recipe will appeal to you guys as much as it did me….even my picky pants kids loved it! :)

spinach and feta stuffed chicken


1 1/2 pounds (3/4 kilo) boneless, skinless chicken breasts, thin fillets
2-3 tablespoons butter
3 cloves garlic, minced
1 medium onion, minced
1 pound (400 grams) frozen spinach, thawed and squeezed dry
juice of one lemon
2-3 tablespoons dried dill (more if using fresh)
salt and pepper to taste
1 egg
1/4 pound (100 grams) Greek feta, crumbled


Preheat oven to 375ºF/170ºC.
Melt butter over medium high heat and saute garlic first.
Add onion and saute until translucent, and remove from heat.
Toss in spinach, lemon and dill, and season with salt and pepper.
Allow mixture to cool slightly, then add egg and feta and mix well.
Place spinach mixture at center of each chicken fillet (amount will depend on size of fillets), and roll up.
Lightly oil the bottom of a baking dish (with a lid) with olive oil and place rolls seam side down.
Cover and bake about 20-30 minutes.
Garnish with paprika if desired.

Now for the Pilaf thingie. lol



2-3 tablespoons butter
2-3 cloves garlic, minced
1 small onion, minced
2 cups short grained rice
1 bay leaf
1 tablespoon oregano
salt and pepper to taste
4 cups chicken broth
1 cup sliced almonds
chopped parsley to taste
lemon to garnish


Melt butter over medium high heat.
Saute garlic first, then add onion and saute until translucent.
Add rice, bay and oregano, then season with salt and pepper and stir around for about 2-3 minutes.
Add broth and bring to a boil.
Boil over medium high heat for 5 minutes, then cover and reduce heat to low.
Cook an additional 10 minutes (without removing the lid), then remove from heat and allow to rest 5 minutes before lifting lid.
Add almonds and parsley and toss about.
Serve with a bit of squeezed lemon juice.

23 Responses to “Spinach and Feta Stuffed Chicken with something like Pilaf”

  1. Looks great, Nikki! I love spinach + feta + chicken :) Sometimes when I stuff my chicken with that I will also add some pine nuts to the mixture. I don’t think the pics are disappointing at all. I am still licking the screen :) I take all my photos after dark so I am always stuck with artificial light and am thinking of constructing a photobox one of these days…

  2. wow that looks good. i love stuff in stuff

  3. Nikki, thanks for the mention and more importantly, thanks for this dish!

    I speak the truth when I say if I made this for Greeks, they would clean the plate up, seriously!

    Noted, bookmarked.

  4. We are a nation of rice lovers here, Nikki, and I love to eat rice mixed with herbs, veggies… Just like your pilaf.
    And that chicken… Well, I’ll suffer now because I won’t be leaving for lunch for another hour and a half and I won’t find anything that delicious near the office!

  5. lol – love the pilaf thingymabobber!

  6. Nikki, that looks lovely to me :)
    I’d find a way to get the chicken skin on there, heh heh ;)

  7. Thanks for mentioning me Nikki. I can only aspire to become a wonderful Greek cook. If my home overlooked the Agean Sea I might have more inspiration…wink…wink..This chicken dish has everything going for it!!! I have bookmarked it to try. Get that hubby to take you to Greece :D They have plenty of kid friendly beaches on the islands :D

  8. nikki it looks so good! i don’t think there’s anything wrong with the photos either! looks tasty!

  9. Ooooh, another winning idea, Nik! I have to try this!

  10. That chicken looks and sounds great! I like the almonds int he pilaf. They would add a nice crunch.

  11. First of all, thank you so much everyone for your beautiful compliments! It really makes my day when you stop in to say hi and share your thoughts about my recipes and pictures! :D

    Elly, we can build photoboxes together! My new kitchen has a view of my laundry room :P and fluorescent lighting. ACK.

    Furious, I KNOW! Stuff in stuff totally rocks. :)

    Aw, Peter! That is so nice of you to say! And you totally deserve a mention. ;)

    Patricia, I didn’t realize that Brazil was big on rice dishes like Spain! So interesting! :) Sorry about making you hungry before lunch! ;)

    Hee, Jaden, “thingies” always seem to be the best, don’t they? LOL

    Manggy, your idea of leaving the skin on is an excellent one. One I wish I had thought of, because it would have made the chicken even juicier, and that bit of crispy skin would have rocked this even more. :)

    Valli, I have to agree that the Agean would be inspirational to anyone! LOL And you *are* a wonderful Greek cook and story teller. :)

    Thank you, Ashley! :)

    L, thanks! I think you’d *love* this! Take Manggy’s suggestion and leave the skin on…it would be even better… :D

    Thanks, Kevin! The almonds did give it a nice touch, especially adding them after cooking so that they stayed nice and crunchy. :)

  12. This looks great! I’m a big fan of Greek food too, and I’ve always longed to go there. Have you ever seen the movie “Shirley Valentine”? If not, you must. It’s about a bored housewife who wins a dream trip to Greece, which transforms her life. One of my absolute favorites.

  13. That movie sounds right up my alley! I’ll look for it. Thanks, Susan! :D

  14. Looks really good.

  15. Thanks so much, Hélène! :)

  16. Hey sweetie! I haven’t checked out your recipes in a while…only because I said the next time I come to your page, that I am actually going to COOK one of your dishes.
    I think this will be the one. I hope my dish looks just as lovely as yours! You just made me really hungry over here! And there is nothing wrong with your pictures! They came out great! lol

  17. Hey there! I am making this dish RIGHT NOW. I substituted the short grain rice for brown rice because my son couldn’t find short grain and I was too lazy to head out. Anyway, the dish smells great and I can’t wait to eat!!!


  18. Hi Jo! Thanks for stopping by! I’m so glad you decided to try it. I popped into your blog to leave a comment, too. :)

  19. OMG! It was DELISH! So making it again! Thanks!

  20. Thank you very much – these look great!

  21. Thanks for the review! I want to say – thank you for this!

  22. Hey there,

    I do not know you, but I found this recipe when I was surfing the net. I am cooking it right now. :) I will tell you how it turns out. Thanks for posting the recipe. I feel very Top Chef making it.

  23. It turned out very yummy, and I am using the leftover feta/spinach mixture to make an omlet tomorrow. Thank again!

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