Greek Phyllo Wrapped Chicken
Indulge in the irresistible flavors of Mediterranean cuisine with this Greek Phyllo Wrapped Chicken recipe. Tender, juicy chicken breasts are stuffed with a mouthwatering mixture of spinach, tangy feta cheese, fragrant fresh dill, garlic, and zesty lemon. Each chicken roll is then snuggly wrapped in layers of flaky, golden phyllo dough for an eye-catching and delicious presentation. Perfectly baked to achieve a crisp exterior and a savory, cheesy filling, this dish pairs beautifully with a side of creamy tzatziki or a refreshing Greek salad. Easy enough for a weeknight dinner yet elegant enough for entertaining, this recipe offers a delightful fusion of textures and bold Mediterranean flavors that will elevate your dinner table.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Frozen spinach, thawed and drained
- 1 cup Feta cheese, crumbled
- 2 tablespoons Fresh dill, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Phyllo dough sheets
- 0.5 cup Unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it is about 1/4 inch thick.
In a medium mixing bowl, combine thawed and drained spinach, crumbled feta cheese, chopped dill, minced garlic, lemon zest, salt, and black pepper. Mix well to form the stuffing.
Spoon about 2 tablespoons of the stuffing onto one side of each flattened chicken breast. Roll the chicken tightly around the filling to completely enclose it. Set aside.
Prepare your phyllo dough by placing one sheet on a clean, dry surface. Brush it lightly with melted butter, then layer another phyllo sheet on top and brush it with more butter. Repeat this process until you have four layers of buttered phyllo dough.
Place a stuffed chicken roll at one end of the prepared phyllo dough stack. Carefully roll the chicken in the dough, tucking in the sides as you go to create a neat package. Brush the outside with more melted butter to seal. Repeat for the remaining chicken pieces.
Place the phyllo-wrapped chicken on the prepared baking sheet, seam side down. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the pastry turns golden brown and crispy.
Remove from the oven, let rest for 5 minutes, and serve warm. Optional: pair with a side of tzatziki sauce or a fresh Greek salad for a complete meal.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
