Greek Spinach and Feta Stuffed Chicken Breasts

Opa! As I channel my very Greek heritage, I still haven’t broken the code on gluten free phyllo dough for spanikopita.

As I would never admit to my persistence failing me, I have found another way to embrace the spinach/feta/nutmeg Greek SOP (standard operating procedure) delicious flavors.

The best part about this dish, besides the terrific flavors, is that it is very easy to make.  Because it uses bone-in chicken, you can use whatever remains after you cut it to boil down into the broth base for avgolemono soup. Devine!

This recipe serves 4 and takes about an hour from start to finish.


  • 3 Tbsp olive oil
  • 1 yellow onion, chopped fine 
  • 3 cloves of garlic, minced 
  • 12 oz of freshly chopped spinach (food processor helps a lot here!) or 12 oz frozen spinach, thawed and drained
  • 1/2 cup of crumbled feta cheese 
  • 1/2 tsp of nutmeg 
  • 1/2 tsp of black ground pepper 
  • 4 chicken breast halves (with skin and bone) 
  • 1 tsp of salt 
  • 4 Tbsp of fresh lemon juice (3 lemons) 
  • 1 lemon, sliced 


  1. Preheat oven to 375 deg F 
  2. Lightly grease a 9×13 baking dish 
  3. Heat 2 Tbsp of the oil over medium heat 
  4. Saute onion and garlic for 2-3 min 
  5. Remove from heat and mix together garlic, spinach, feta, nutmeg and black pepper 
  6. Gently separate the skin from the chicken breast with your fingers 
  7. Spoon 1/4 of the mixture into each chicken breast “pocket” 
  8. Combine remaining olive oil, lemon juice and salt 
  9. Drizzle over chicken breasts 
  10. Scatter lemon slices around chicken 
  11. Bake, uncovered, for 35-40 minutes or until chicken is no longer pink
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