One of the most popular dishes in Greek cuisine is the Spanakopita. We love it for its paper-thin, perfectly crisp phyllo and tasty spinach filling! Well, let’s use a version of that filling and stuff heart-healthy chicken breasts full of that deliciousness! Voilà, Spanakopita Stuffed Chicken! When we create new dishes we think about two main things, that the recipes are both flavorful and tasty. Plain chicken is such a darn boring meal without jazzing it up! Who wants to hear “we’re having chicken again?” Guarantee once you make this recipe you’re bound to hear “ are you making the Spanakopita Stuffed Chicken again, we loved it!”
Because we eliminated the ricotta cheese, eggs and butter used in the classic recipe, this version becomes healthier. Chicken breasts are a good source of protein and are low in sodium. Also, low in fat and carbs, a perfect addition to our heart-healthy diet. Thanks to the filling, you’ll get your veggie boost for the day along with the added benefit of go-to lean protein from the chicken.
Spanakopita Stuffed Chicken is a perfect addition to any weeknight meal plan. Also, it can be prepared the night before, just pop it in the oven the next day for an easy dinner. Serving it along with a traditional Horiatiki salad, and dinner is ready. Enjoy!
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More Greek Chicken Dishes
- Chicken Souvlaki
- Sheet Pan Greek Lemon Chicken
- Avgolemono – Greek Lemon Chicken Soup
- Whole Roasted Greek Lemon Chicken
We know you will enjoy preparing and eating this dish! So if you make it be sure to leave us a comment below, we love hearing from you! And don’t forget to tag #Hearthealthygreek if you post a picture! Stay up to date with all of our latest recipes by following us on Facebook, Instagram, and Pinterest.
Spanakopita Stuffed Chicken
Ingredients
- 2 large boneless skinless chicken breasts flattened to ¼ thickness
- 6 green onions chopped
- 1 package frozen chopped spinach thawed, well drained
- ¾ cup feta cheese crumbled
- ½ tsp dill
- 6 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp pepper
Instructions
- Add 2 tbsp of olive oil to a sauté pan and heat on medium.
- Add chopped onions and saute until softened. Remove from heat and allow to cool for 5 minutes.
- To a bowl, add the spinach, feta cheese, dill and mix. Add to the bowl the cooled onions, 2 tbsp olive oil and mix.
- Place half of the spinach mixture on each chicken breast and spread evenly. Roll up chicken tightly and secure with toothpicks.
- Place chicken in a pan sprayed with nonstick cooking spray.
- Sprinkle chicken with garlic powder and pepper, and drizzle with remaining olive oil.
- Cover and bake in a preheated 350-degree oven for 1 hour or until chicken reaches an internal temperature of 165 degrees.
