Chicken spanakopita

Take your favourite Greek dish and put it in your chicken! Mairlyn Smith‘s twist on a classic is full of flavour.

large chicken breasts

300g package

frozen spinach, thawed

green onions, thinly sliced

1 cup

feta cheese, crumbled

2 tbsp

parmesan cheese, grated

2 tbsp

cold pressed canola oil, divided

1/2 tsp

cracked pepper, divided

1/4 tsp

dried oregano

Line a rimmed baking sheet with parchment paper and set aside. Preheat oven to 350°F.
Place thawed spinach in a colander and press as much water out as you can. Place in a large bowl. Add green onions, feta cheese, Parmesan, 1 Tbsp + 1 tsp oil and 1/4 tsp cracked pepper. Mix together well. Set aside.
Place one chicken breast into a resealable bag. Using a meat mallet or a rolling pin hammer chicken until it is thin, approx. 1/2 inch. Remove and place on prepared pan. Repeat on the other three chicken breasts.
Divide the spinach filling into 4 equal portions. Place 1/4 of the filling on one half of each chicken breast. Spread out evenly onto the one half. Fold the other half over and then seal the edges using toothpicks. Repeat with the other chicken breasts.
Brush the remaining oil over the chicken. Sprinkle the remaining pepper and all of the oregano. Roast in the oven for 30-35 minutes depending on the size of the chicken breast and until the liquids run clear and the internal temperature reaches 165°F. Remove from the oven and let sit for 5 minutes. Serve.