Greek-Style Chicken Roulade w/ Spinach & Feta Cheese

Enjoy!

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 fresh green onion finely chopped
• 100 g feta cheese
• salt
• 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

Related: Stuffed Chicken Roll with Leek, Tomato and Cheese Related: Greek Chicken Pie by Rick Stein

Related: Mediterranean-Style Whole Stuffed Chicken Related: Greek Chicken Soup Related: Pork Roulade with Prosciutto & Mushrooms