Greek Chicken Filo Rolls with Feta & Spinach and Lemon Yogurt
Filo Rolls
Crisp filo rolls filled with chicken, feta, spinach and lemon-dill yogurt. High-protein Greek dinner.
Nutrition (per serving)
These Greek Chicken Filo Rolls are my take on a protein-forward spanakopita — bright lemon and dill, salty feta, plenty of shredded chicken and tender spinach wrapped in sheets of crisp filo. They feel celebratory but actually come together quickly, and the contrast of flaky pastry with a creamy lemon-yogurt dip is what keeps you coming back for more.
I love making these for weeknight dinners or to bring to a casual gathering; they reheat beautifully and pack a serious protein punch thanks to the chicken and Greek yogurt. If you want a Greek dish that's both light and hearty, these rolls deliver on flavor and satisfaction.
Ingredients
- boneless skinless chicken breasts, cooked and shredded:1.5 lb
- filo pastry sheets:12 pieces
- feta cheese, crumbled:8 oz
- fresh spinach, packed:6 cups
- plain Greek yogurt:1/2 cup
- egg, beaten:1 pieces
- yellow onion, finely chopped:1/2 cup
- garlic cloves, minced:2 pieces
- fresh dill, chopped:2 tbsp
- lemon, zested and juiced:1 pieces
- olive oil:2 tbsp
- butter, melted (for brushing filo):2 tbsp
- salt:1 tsp
- black pepper:1/2 tsp
- sesame seeds (optional):1 tbsp
Instructions
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
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Heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add garlic and cook 30 seconds more.
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Add spinach to the skillet in batches and cook until wilted. Remove from heat and let cool slightly, then squeeze out excess moisture using a clean towel or sieve.
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In a large bowl combine shredded chicken, crumbled feta, cooled spinach mixture, beaten egg, Greek yogurt, dill, lemon zest and juice, salt and pepper. Taste and adjust seasoning.
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Lay one sheet of filo on a clean work surface and brush lightly with melted butter. Layer a second sheet on top and brush again. Cut the layered filo into 4 equal strips lengthwise.
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Place about 2 to 3 tbsp of the filling near one end of a filo strip and fold into a tight roll or triangle, tucking the edges as you go. Repeat with remaining filo and filling to make 12 rolls.
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Place rolls seam-side down on the prepared baking sheet. Brush tops with the remaining melted butter, sprinkle with sesame seeds if using.
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Bake for 20–25 minutes, until filo is deeply golden and crisp. Let rest 5 minutes on the sheet.
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Meanwhile whisk together remaining 1/2 cup Greek yogurt, 1 tsp lemon juice, and a pinch of salt for a quick lemon-dill dip; or serve plain yogurt with chopped dill.
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Serve warm rolls with lemon-yogurt on the side and garnish with extra dill and lemon wedges.
Tips & Notes
- Work quickly with filo and keep unused sheets covered with a damp towel to prevent drying out.
- Cook and shred the chicken ahead (rotisserie chicken works great) to save time and boost protein.
- If you prefer, assemble rolls a day ahead and bake just before serving for freshest crispness.
