Greek Chicken & Spinach Stuffed Rolls with Honeyed Brie
Description:
These Greek-inspired stuffed rolls are a delicious combination of tender, spiced chicken, fresh spinach, and creamy Brie cheese drizzled with honey. Perfect as an appetizer, brunch dish, or even a light dinner, these rolls combine savory, sweet, and herbal flavors in a beautifully golden, flaky pastry. The spinach and feta bring a fresh Mediterranean touch, while the honeyed Brie adds a rich, slightly sweet finish that balances the savory filling perfectly.
Preparation & Cooking Time:
Prep time: 25 minutes
Cooking time: 25-30 minutes
Total time: 50-55 minutes
Servings: 4-6 rolls
Ingredients:
For the Chicken Filling:
1 cup cooked chicken breast, shredded or diced
1 cup fresh spinach, roughly chopped
1/4 cup crumbled feta cheese
1 small garlic clove, minced
1 tsp dried oregano
1/2 tsp paprika
Salt & pepper, to taste
1 tsp olive oil
For the Rolls:
1 sheet puff pastry (thawed if frozen)
1/2 cup Brie cheese, sliced or cubed
1 egg, beaten (for egg wash)
For the Honey Drizzle:
1-2 tsp honey
Optional: a pinch of crushed red pepper or lemon zest
Instructions:
1. Prepare the Chicken Filling:
Heat olive oil in a skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Stir in the chopped spinach and cook until wilted (about 1-2 minutes).
Add the shredded chicken, oregano, paprika, salt, and pepper. Mix well and cook for 2-3 minutes until everything is combined and heated through.
Remove from heat and let it cool slightly. Stir in crumbled feta.
2. Assemble the Rolls:
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
Roll out the puff pastry on a lightly floured surface to smooth out creases.
Cut the pastry into 4-6 rectangles (depending on your preferred roll size).
Place a generous spoonful of the chicken-spinach mixture in the center of each rectangle.
Top with a few slices or cubes of Brie cheese.
Fold the pastry over the filling to create a roll or envelope shape. Press edges to seal.
Brush each roll with the beaten egg for a golden, glossy finish.
3. Bake the Rolls:
Place the rolls on the prepared baking tray, leaving space between them.
Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let them cool slightly.
4. Finish with Honey Drizzle:
Drizzle each warm roll with honey. Optional: sprinkle a pinch of crushed red pepper or lemon zest for extra flavor.
Serving Suggestion:
Serve warm as an appetizer or pair with a fresh Greek salad and tzatziki sauce for a light meal.
Tips:
Use leftover roasted chicken or rotisserie chicken for a faster version.
For extra flavor, add a few chopped kalamata olives or sun-dried tomatoes to the filling.
Puff pastry can be substituted with phyllo sheets for a crispier texture.
Questions & Answers:
Q1: Can I make these ahead of time?
A: Yes! Assemble the rolls and keep them in the fridge for up to 24 hours. Brush with egg and bake just before serving.
Q2: Can I use another cheese instead of Brie?
A: Definitely. Camembert, Havarti, or even a soft goat cheese works well. Just ensure it’s creamy and melts easily.
Q3: Can these be frozen?
A: Yes, unbaked rolls can be frozen for up to 2 months. Bake from frozen, adding 5-10 extra minutes to the cooking time.
Q4: Can I make this vegetarian?
A: Yes! Simply omit the chicken and add extra spinach, roasted red peppers, mushrooms, or artichokes.