This easy spinach and feta stuffed chicken breasts dinner are basically chicken cutlets stuffed with spinach feta and ricotta, breaded and baked to perfection!
Spinach and Feta Stuffed Chicken Breasts
I love making stuffed chicken breasts, some of my favorites are Prosciutto, Pear and Brie Stuffed Chicken Breasts, Cheesy Jalapeño Popper Baked Stuffed Chicken, Sun Dried Tomato and Cheese Stuffed Chicken Rollatini, and my husband’s favorite, Chicken Rollatini with Spinach alla Parmigiana.
I love making stuffed chicken breast as many as you probably figured out by now. You can stuff chicken with just about anything, and leftovers can be frozen and reheated for your very own homemade frozen meals which are so much better than store bought.
Anyone can make these, there are no toothpicks required and the prep time is fairly quick. I served this with a great big salad on the side, but you can also serve it with couscous, rice or quinoa.
You may also like some of my other stuffed chicken breast recipes:
- Buffalo Stuffed Chicken Breasts
- Roasted Red Pepper and Prosciutto,
- Zucchini and Mozzarella Stuffed Chicken
- Chicken Cordon Bleu
- Prosciutto and Cheese
- Broccoli and Cheese
Spinach and Feta Stuffed Chicken Breasts
- cooking spray or oil mister
- 1 tsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 10 oz package frozen chopped spinach, thawed and juice squeezed out
- 1/4 cup chopped parsley
- 1 tbsp fresh dill
- 1/2 cup 2.5 oz crumbled Feta cheese
- 1/3 cup fat free ricotta
- 1/4 tsp kosher salt and pepper, plus more to taste
- 8 thin skinless chicken breast cutlets, 1.5 lbs total
- 1 large egg
- 1 tbsp water
- 1/2 cup whole wheat seasoned breadcrumbs
- Preheat oven to 350°F. Spray a large baking sheet with spray.
- Heat the oil a medium skillet. Add onions, garlic and scallions and sauté about 1 minute, until fragrant.
- Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through.
- Remove from heat and mix in the feta and ricotta cheese.
- Season chicken lightly with more kosher salt and pepper to taste.
- Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.
- Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
- Dip the chicken rolls into the egg mixture, then into the breadcrumbs and place seam side down on the baking sheet.
- Repeat with the remainder then lightly spray to top of the chicken with cooking spray.
- Bake about 25 minutes or until cooked through.
Air Fryer Directions
- Follow steps above 1 through 9.
- Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
145 comments on “Spinach and Feta Stuffed Chicken Breasts”
so good , so good what more can i say wonderful flavor
can these be made ahead of time and refrigerated before cooking?
It has feta cheese and ricotta cheese in the recipe. I added a small amount of parmesan and cream cheese as well😋
I used mayo Instead of eggs then rolled chicken in breadcrumbs yum. Will def make again..
Seriously? 10 min prep time? It took me an hour hours just to prep and the whole kitchen of dirty dishes. Yes the result is great but honestly who would prep all this in 10 min ?
Absolutely delicious . I’m on WW and can’t believe this was only 2 points??
It turned out great. Fairly easy to make!
We’re in quarantine time and I have most of the ingredients. However I don’t have any ricotta. What would you recommend to bind spinach & feta. Would an egg or plain yogurt be ok? Thoughts?
I had the same question, did you try the greek yogurt? If so how did it turn out?
Great recipe! But shouldn’t the oven temperature be 450?
Can I use fresh spinach instead?
Bland? Did you season the mixture with salt? Something that simple can make a world of difference.
With all the wonderful flavors in here, spinach, the 2 different cheeses, onions, garlic, I can’t believe you found it bland. Personally, I’d add basil, more garlic, skip the shallots because they’re onions so why bother 🤷🏼♀️ freshly grated Parmesan and a little mozzarella to the mix and leave out the feta and dill.
Maybe try fancying it up with your own flavors and see how it comes out.
These are so good! I took them out about 4 minutes early because the tops were browning. They are awesome. My teenager liked them! Thank you Gina!
This is a great recipe. I loved it. I used seasoned bread crumbs and added a little fresh lemon juice to the chicken before breading it. The lemon juice complimented the spinach mixture without over powering it. Thank you for a great recipe. The family loved it.
Has any one substituted cottage cheese for the ricotta in this recipe? Thank you!
For anyone wanting to freeze these, prepare but do not cook. I went in for bunion surgery which rendered me useless to my family for a few months, so I did lots of meal prep for them in advance. I made two dozen of these! Arrange on a baking pan and freeze. Transfer to a freezer bag. Thaw before frying, but I just put mine in a pan (frozen) and bake at 350 degrees until cooked through.
When I typed in the facts into WW it calculated at 4 smart points. Did I do it wrong? 5 saturated fat?
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why
Can you freeze these? If so before or after baking? If after baking how do I re-cook?
This is my husband’s favorite recipe, and I like to make it often, but I don’t always have the time to do the prep work during the week. Last week, I made a double batch of stuffing and prepared a bunch of stuffed breasts, then I cooked only what we would eat for that night. I laid out the remaining cutlets (fully stuffed and breaded, but uncooked) on a sheet pan in the freezer overnight, and once frozen, I wrapped them and put them in a freezer bag. Now I’m thinking I probably should have cooked them, then froze them after they cooled. Does anybody have any advice on freezing this recipe and how to cook it after it’s been frozen? Should I just toss the uncooked ones that I froze? Thank you!
Friends came over and made this tonight. Amazing! Thanks for the recipe.
Which would be better to freeze fresh extras or cook them first…mine have asparagus in them too ty
I’d like to make these, however I’m the only on in the house that likes spinach. When should I freeze these? Before cooking or after? What would be the cook temp/time after they’re frozen?
Made this last night and it was a huge hit! I added Italian seasoning and smoke paprika to the spinach. Thanks so much for sharing 🙂
I also didn't add the breadcrumbs because my husband is allergic to egg. I baked it at 350F for 30 minutes and then broiled it on high for 5 minutes. The next time I make this, I may brush on a little oil on the chicken before broiling.
The chicken beautiful, adorable all, greetings Situs Porno
Delicious! And they were so pretty on the plate!
I love your style Suzie! These trousers are perfect. I'm going to see if they have my size now. Fingers crossed! summer dress designs
Made 16 of these tonight for dinner. Bought beautiful chicken breasts from Costco and with a very sharp knife was able to thin 8 of then into 16 cutlets.
I also added a tbsp. of rosemary and 1/2 tbsp. cayenne to the bread crumbs before rolling. This was a huge huge it. Thank you so much for sharing I am now a fan of your site. Looking forward to many more recipes with you.
I would like to freeze some and have for a later time. Should I freeze before or after baking?
Recipe is yummy. I added some Chopped Roasted Red Peppers & Minced Garlic into the Spinach mix, and added Chopped Macadamia Nuts with the Bread Crumbs.
my family and boyfriend will love this recipe! can you recommend a sauce to serve it with ? WE ARE DIPERS lol we like sauce .
It was delicious! Don't be afraid to use all the stuffing. It looked like way too much and I thought it'd melt and leak out, but it doesnt. I added a little parm to the bread crumbs and I was going to add a squeeze of lemon to the mixture, but I didn't have any. There will be a next time though! Thanks.
I've made this a few times already for my boyfriend as well as friends, I serve it with Green Giant roasted potatoes & green beans. so delicious and easy! however I've always omitted the spinach because…well my boyfriend gives me a frowny face every time I mention adding it. I'm thinking of including some tonight, at least in mine, but just wanted to let you all know it's delicious without the spinach 🙂 not as healthy though I suppose!
I made this tonight for dinner. I used panko, because that's all I had on hand, but it was delicious. Thanks for the great recipe.
I love the spinach and cheeses mixer. Would you have any ideas or suggestions on what to do/use with the extra spinach and cheese mixer,
What about folding the extra filling in to an omelet?
I cannot tell you how delicious this recipe was!! INstead of using the frozen spinach I got a bag of fresh baby spinach and I added some Sumac (a very nice middle eastern spice), will definitely be adding this recipe to our dinner rotation, was excellent! I did use the seasoned bread crumbs and I think it enhanced the flavour.
we just finish dinner with this dish, everyone love them, including my picky eaters son and daughter. My husband said to keep the recipe as a must. I didn't have parsley, so i put some coriander instead.
I made this last night for dinner and LOVED it! It was a hit with my husband and 2.5 year old. My husband first wasnt sure because he doesnt care for feta, but he thought it was great. It was much easier to prepare than I expected and definitely much tastier! I tend to stay away from recipes like this because I'm not a fan of big pieces of chicken (would rather it was chopped and added into something) but I thought this was great! I pounded out the chicken breasts for better rolling. I did use italian breadcrumbs as that's all I had, and cooked for 25min at 375 (because I always worry about undercooking) and then broiled for a few minutes at the end. Totally yummy! Definitely on the Make-Again list 🙂
I made this last night and it was wonderful. However, the time was way off. Even though my chicken totalled only 1 lb, it took an hour to get the chicken done. I'll make them again but allow an hour for baking. Also, I'll add a seasoning to the breadcrumbs. Thanks for this dish that will now be on my menu.
I made this Sunday for dinner and it was awesome! Family said it was restaurant quality. I did use nutmeg in the spinach concoction. I also substituted cream cheese for the ricotta. As a binding agent it worked great. Will make this again soon. Thanks ST
I made this last night and it was absolutely amazing! Loved it! I'm not even a good cook and it was easy to follow and make and actually tasted delicious. I actually had to use regular bread crumbs b/c that's all I had so I imagine the WW points + may have been a little higher but other than that it worked out beautifully!
This recipe was amazing…You've just added 10 years to my life expectancy! How do you come up with the stuff?
Simply wonderful. Thanks!
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I put cheese inside my chicken breast. What do you guys put in your chicken breast?
It has feta cheese and ricotta cheese in the recipe. I added a small amount of parmesan and cream cheese as well😋
Quick question – if you make extra to freeze do you bake them first or freeze them raw and bake when you want to eat?
Made this last night. My family loved it, even the kids. I love your dishes!
Hmmmm…Nice 🙂 I will try this recipe, Thanks.
Mmmmm … like the idea of adding dill as another commenter suggested … just like in a true Greek spinach pie!
Has anyone tried substituting the ricotta for Greek yogurt?
These look and sound amazing, yum!
Sparkles and Shoes
Yummy! I can't wait to try this recipe!! Thanks so much!!
Gina would you recommend freezing these before or after baking? Do you think they'd dry out if reheating after already being baked?
This looks positively deliciously scrumptious!!!!
Love from Marbella x
These look fantastic! I can't wait to try it this weekend. I just started eating chicken recently after being vegetarian for about 20 years so I am having lots of fun trying new recipes like this 🙂
One question – I don't like using bread crumbs or panko unless absolutely necessary. Do you think it is necessary in this recipe? Could I sub something else, like ground nuts?
Thanks again for everything you do!
I have a bunch of fresh spinach. Could I use that instead? Would I use the same weight and just steam it beforehand? Thanks so much!
When you freeze them, can you reheat them from frozen or do you have to thaw them? And what do you do to reheat? (I'm preggy and thinking they would be great in the freezer for easy dinners!)
I'm feeling a little stupid….to make the cutlets are you slicing them horizontally through the breast?
I bought a pack of thin sliced cutlets. If you want to cut them yourself, you can cut them horizontally and get about 3 cutlets per breast.
Stuffed chicken breasts are the best, I love experimenting with them too. For me mascarpone and herbs were a big hit, as well as tomatoes and pesto… Can't wait to try your feta and spinach version 🙂
I love making stuffed chicken breasts! Love the combination of ingredients that you have used here! Definitely going to have to try this!
YUM! pinning for later! feta is my favorite! xo jillian – cornflake dreams
These are so beautiful Gina, and I don't normally say that about stuffed chicken! If you don't mind me asking, what lens do you use for shots like this? The lack of natural light has been KILLING me this winter when it comes to photography. Do you have any posts where you've explained your lens/lighting setups? Thanks so much in advance!
Thanks Angela, I don't have any posts on photography since I feel there are so many better photographers out there, but rather than a better lens (mine is a Canon 100mm macro lens), you need a camera with an ISO that is high. My Canon 5D goes is great for shooting in low light.
can you make the rolled up chicken in advance and then add the egg wash/breadcrumbs when you're ready to put it into the oven? I'm thinking of serving these soon but would love to assemble ahead of time then pop in the oven when I'm ready…
i often assemble ahead of time & it works beautifully – even overnight. just keep em in the fridge covered in plastic wrap.
These tasted great. I mangled my chicken breast and got 4 falling apart "cutlets". They held together alright in the oven but weren't nearly as pretty as yours. Practice makes perfect right? Thanks again!
I made these tonight! They were great and my husband enjoyed them too. I used FAGE Total 0% Greek yogurt instead of ricotta (because I didn't have any in the house) and a tablespoon of pesto. Delish! Will definitely make again.
Is there any other substitute for Ricotta cheese or can i just not use it at all? I used up all the ricotta for your Kale Lasagna recipe (which was fantastic!). I can't believe i made lasagna!
I made them last night,my husband said it was good. I accidentlly pick up the wrong feta cheese instead I pick blue cheese but it was good also I had to cook little longer because it wasn't cook long enough.
Wow, this was amazing! After 25 years, all I expect from my husband is a "it was alright" when he likes something. This got about 3-4 "this is realy good!"s. I followed the recipe pretty close, but my daughter begged me to add sundred tomatoes to hers, and it really added a nice flavor. I will add them to the whole batch next time!!!
This was to die for!! And who but me could go to their fridge and find the frozen spinach and ricotta and Feta cheese? Me!!! Yahoo!! Just came together perfectly, my better half (Wife)loved it,AND there was enough stuffing to make two omelettes this morning! Again, Thank You!!
My Boyfriend and I made these the other night and they were so delicious! I am doing WW and I'm literally obsessed with this website. I just found it last week through Pinterest and I have already made your Roasted Green Beans, Italian Wedding Soup, Pasta Bolognese, Roast Beef/Arugula sandwiches, and this chicken…and we have truly loved everything! Thank You so much for a fantastic sight with amazing recipes!
Made this tonight for dinner with left over chicken i had in the freeze & spinach and my boyfriend was amazed on how good they were & very filling. It was very easy to follow but baking them in the oven took longer at 350 but still very yummy.. thank you for sharing this recipe
Love your recipes! I was just wondering if this could be frozen to prepare later, and if so, do I need to cook it first, or can I freeze and cook later? Thank you! 🙂
I made this tonight and it was fantastic!
Slicing the chicken breasts is much easier if they are "soft" frozen – not icy hard, right out of the freezer, but partially thawed.
I've made this twice in a week – once for my hubby and the other time for company. Love, love it! My husband told me this is a recipe to print-out 🙂
I made these last night and they were great! I even served them to someone who doesn't like spinach and they were still a hit!
I substituted broccoli for spinach added a slice of ham inside, dill seasoning and lemon from some suggestions above and it was delicious!!
2 things: First, I have never heard of 4C brand, so I wondered the very same thing about the quantity used in the recipe. Second, I have to admit, I am very leery of FF cheeses… what the heck is in it?! and, does it taste good? These are the questions that plague me when it comes to fat free cheese. Of course, the healthy value is reduced substantially if I don't use FF cheese. Thoughts?
Sorry, a chicken has to breasts, so it just means one breast.
Hi Gina! I am really loving your site…it has turned me into a great cook!
Quick question though-I'm confused about the chicken on this one. When you say chicken breast halves, do you mean to just cut the chicken breast into half, and then make 3 cutlets out of each half?
Hi! I really enjoy your website 🙂 It helps to see recipes that I could make during my weight loss. I made this recipe with my mum for us, dad and my sister. It was delicious! We changed the recipe a bit and used crème fraîche instead of the ricotta and we didn't use scallions. The garlic really gave it a nice taste.
In true spanakopita fashion, add some dill. :0) I am making this tonight and can't wait! I'm pairing it with the roasted cauliflower also from your site. Love ALL your recipes!! Thank you for posting so many great ones!
Love that idea!
Hannah, I'm so glad you found inspiration! Mozzarella would be great too!
Just an update, I tried this recipe tonight with goat cheese substituted in for the ricotta/feta blend cause thats all we had on hand. It was still really good! My husband wasn't too fond of the goat cheese flavor so I'll be trying it again soon with the original recipe! Thanks again =0)
Thank you, thank you, thank you! Someone advertised your site on MyFitnessPal.com and I have been an addict ever since! Your food looks amazing, I tried the turkey meatloaf cupcake recipe last night with success and tonight I am trying this one! You have given me belief that healthy can be delicious! Thanks again!
I thInk freezing them would be okay.
I didn't want to buy the ricotta, so I just left it out and, wow, these were delicious!! DH loved them! I recommend cutting the breasts half frozen. It makes it so much easier and nicer looking. This recipe is SO MUCH MORE tasty than I thought! (Oh, I'm also interested in knowing if you recommend freazing these after they've been cooked?
Use low fat mozzarella.
My husband doesn't care for ricotta and he doesn't like cottage cheese. What do you think would make a good swap?
We enjoyed this tonight. Unfortunately, we couldn't get the cutlets cut right and the chicken was a little torn up, so we didn't do the breadcrumbs. However, it didn't matter because it was still delicious. Thanks so much for sharing.
Next time buy thin pre-sliced cutlets, it's easier.
Made this tonight, another Gina hit!
HOWEVER – how on Earth do you roll those so cleanly?! Maybe it's because we buy portioned chicken breasts? but splitting one into three cutlets make them so small, I can't wrap anything! Can you do a "tutorial" post on how you make it so pretty??
I just made this last night and I felt like I cheated on WW! It was so good and I went to bed so satisfied. My husband loved it, too. Thank you for your website!
Made this tonight, it was great! Didn't use the Feta but just used some Mozzarella I had on hand instead and it was still fabulous. Another winner!
Of course! Even better!
Can you use cooked spinach instead of frozen uncooked? I have some steamed spinach in the fridge im trying to use….
Lauren, Why not filo cups or puff pastry to make spinach pies?
Anonymous – 4C is the brand of breadcrumbs. 🙂
This sounds wonderful – can't wait to try it – one question – I am a little confused about something – the recipe calls for 1/2 c. bread crumbs, but you used 4? Maybe I am misreading something! Thanks so much –
i can't wait to try this!
kind of a weird question: one of my roommates is a vegetarian and i want to make something for a little family dinner. any suggestions of what vegetable i could stuff this mixture into so she could have something too? looks sooo good!
OMG amazing. Great way to make chicken and is very filling! I made it tonight and I love it.
Not going to lie – these are hard work but totally worth it. Mine didn't look very pretty either but that doesn't matter since they were so good!
Gina, I made these tonight and my husband and 17 year old daughter and myself all loved them. Yet another 'keeper' from your site! My family thank you!! I have been cooking a lot more since finding your wonderful recipes. 5 for 5, can't wait to try #6 this week (am leaning towards the baked macaroni).
Made this last night and DH and I LOVED it! I'm so thankful to have found this site. Thank you again Gina for creating recipes that are light and most importantly YUMMY!
Paired it with this Shepherd Salad http://www.foodnetwork.com/recipes/sunny-anderson/shepherds-salad-recipe/index.html recipe from Sunny Anderson's "Cooking for Real." I lightened it up by using only 1 Tbsp Olive Oil instead of 4 and 3.5 oz crumbled Fat Free Feta (what was left over from the 6 oz package I bought for the stuffed chicken.) Also used Kalamatas instead of black olives for a more intense punch. Makes 4 – 1 cup servings at 3.25 points ea or 8 – 1/2 cup servings at 2 points ea.
I made these last week and they were yummy, but they came out a bit dry, I think I over cooked them…thanks
So they weren't the prettiest things I've ever made, but they tasted REALLY good! I'm very happy with them and will definitely make these again!
I'm so glad I found this site. I had been wanting to try this recipe for a while, and I finally made it last night. I cooked it for my mom and vegetable averse dad. They loved it! My dad said it looked very gourmet, which I only have you to thank for :). All the Best!
I'm going to make these tonight but I'm cooking for one so I was going to freeze some. Do you recommend freezing before or after baking them? I love this blog!!
You could make this with broccoli and orzo, https://www.skinnytaste.com/2009/03/broccoli-and-orzo.html or Rice with Spinach https://www.skinnytaste.com/2009/06/rice-with-spinach.html
Gina: what is a delicious, healthy side-dish to go with this meal that will be a little more filling than cucumbers?
What is the fat/fiber content of this meal?
This was delicious!! My sister and I made this the other night. I love your website. Thanks so much for sharing all of these great eats! 🙂
Blogged about it here: http://mamasmessages.blogspot.com/2010/08/tasty-thursday-feta-and-spinach-stuffed.html
Yes, of course! Buying thin cutlets is the easiest way to make these. They just cost a little more.
I feel as if Im going to have a hard time with making the cutlets out of the halves of chicken breast- do you think I can just buy thinner cutlets from the grocery store and use those?
Thanks everyone for leaving your comments! These are fun, the possibilities are endless. I've made an inside out chicken parmesan with this tecnique. Also stuffed them with sauteed mushroom and Swiss. Enjoy!
This is my favorite recipe so far! The first time I made this, I didn't even get a chance to taste it because my brothers and nephews ate up all the breasts. And they are HELLA picky eaters, so I knew then that this recipe rocked! Thank you, thank you, thank you for being so awesome!
These were amazing! I have purchased a similar product from the store (premade) before and these home made ones were so easy and way more delicious…I would definately make them again in the future!
I also had a hard time finding fat-free ricotta, so i used skim ricotta. i also spray the top of the chicken with olive oil so it crisps up more.
I made this Thursday and it was a great hit with my SO and our guests. I paired it with the orzo and broccoli and we all loved it.
I had trouble cuttign the cutlets but I think I need more practice – they weren't as pretty as your pictures but the taste was spot on.
Thanks so much!
I was inspired by your chicken and decided to give it a try. I didn't go with your recipe exactly but used the ingredients that I had available. It was delicious! Thanks for the inspiration! I blogged about my chicken so come check it out. http://foodjunkiefromtexas.blogspot.com/2010/03/grilled-spinach-and-ricotta-stuffed.html
I love the lemon idea!
Made these last night and it was a hit for me and the hubby! 🙂 I plated them and had slices of lemon to squeeze on them before they were about to be eaten — gives it a nice acidic touch to it!! Thanks Gina!!!
@Anonymous- LOL. I say the same thing, some meals my husband doesn't like, I still make because I like them. Hard to please everyone sometimes!
Anything like this that seems too good to be true, good for you..I enjoy so thanks for the share!
Trainer T. Fitness
Made these tonight. I thought they were great, my husband said they were 'fine'. But, hey, I cook so if I like it that's what matters. I had no ricotta, so used fat-free cottage cheese (I do this with lasagna also). Added greek/mediterranean seasoning-yum. Liked the nutmeg suggestion, too.
These look delicious. I'll have to try them sometime.
Fat free ricotta is difficult for me to fin also so when I have the time I'll usually make my own. It's not as difficult a you might think.
@Stefanie- If you can't find fat free ricotta, use low fat ricotta.
@Angela- Cut them into thin cutlets, not tenders. I get 3 out of each breast. Sorry for the confusion!
My family loves it when I make these, yours do sound better than the way I do them!
I love your website….so thank you!! But I have had trouble finding fat free ricotta cheese. Any suggesstions for substitutes or ideas on where to find it?
Gina, those look wonderful! My family will be trying them soon!
Just found this blog. It's WONDERFUL, you're doing a great job posting these recipes, I'm sure it's helped so many people get on the right track to losing weight!!!
Everything looks delicious…. it's feels so much better eating healthy!
Looks yummy! Reminds me of the Weight Watchers Chicken Florentine recipe that is in their pamphlet.
This looks so good! What a great idea!!
I've done a recipe like this before and it's very good. I like to add a little nutmeg though. It complements the spinach