Greek Phyllo-Wrapped Feta Stuffed Chicken Breasts

Greek Phyllo-Wrapped Feta Stuffed Chicken Breasts

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tsp EVOO

  • ½

    cup finely chopped onion

  • 2

    cloves garlic, minced

  • 1

    10 oz package frozen chopped spinach, thawed and well drained

  • 1

    cup crumbled Feta cheese

  • 2

    tbsp pine nuts, toasted

  • 2

    tbsp chopped fresh dill or 2 tsp dried dill

  • 2

    tsp dried oregano

  • Freshly ground black pepper

  • 6

    boneless, skinless chicken breasts

  • 12

    sheets phyllo pastry

  • – ½ cup melted butter

  • Lemon Wedges


Prepare stuffing: In a 2 quart saucepan over medium heat, heat oil; add onion; cook 2 to 3 minutes, stirring occasionally until onion is softened. Add garlic and cook 1 more minute. Stir in spinach; cook 2 to 3 minutes, stirring occasionally until spinach loses some of its moisture. Stir in feta cheese, pine nuts, dill, oregano and pepper. Remove from heat and set aside. With a sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like a book. Spread the feta mixture evenly on 1 half of each breast; fold breast over to enclose. Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Center 1 breast on phyllo about 2 inches from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make ahead: Cover and refrigerate for up to 8 hours.) Bake in 350oF oven until crisp and golden, about 45 minutes. Serve with lemon wedges. Makes 6 servings. Per serving approximately 550 cals


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