Castella Imports

Greek Chicken Eggrolls with Tzatziki Sauce


½ lb  Chicken Breast
2oz  Italian Dressing
Kosher salt and freshly ground black pepper
2 cups Canola Oil for frying
½ Red onion, sliced thin
2 lbs Fresh Baby Spinach
4 oz Castella Greek Feta Cheese
3 oz Castella Kaseri Cheese
1 oz Castella Kalamata Olives, pitted, chopped
1 pkg of Egg Roll Wrappers
Tzatziki Sauce
 6 oz Greek Yogurt
2 tsp Castella Lemon Juice
1 tsp Castella Chopped Garlic
1 medium cucumber, seeded and diced
1 tsp kosher salt for salting cucumbers
1 tsp Castella Dill Weed
Kosher salt and fresh ground black pepper to taste


  1. Make Tzatziki Sauce (see below) and chill.

Tzatziki Sauce
  1. Peel cucumbers, then cut in half lengthwise and scrape out seeds.
  2. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water.
  3. Drain well and wipe dry with paper towel.
  4. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper.
  5. Process until well blended, then stir this mixture into the yogurt.
  6. Taste before adding any extra salt, then salt if needed.
  7. Place in refrigerator for at least two hours before serving so flavors can blend. 
Greek Eggrolls
  1. Marinate chicken in Italian dressing and grill on hot barbecue.
  2. Heat 1 oz oil in frying pan, saute onion until soft.
  3. Add spianch for only a minute, just until it starts to wilt, take off heat.
  4. Add feta cheese and olives to spinach-onion mixture.
  5. Slice chicken into thin slices.
  6. Place an eggroll wrapper on cutting board, put about 2 tablespoons of the spinach mixture in corner closest to you, top with a few slices of chicken and a little Kasseri cheese.
  7. Roll the corner up over the mixture, then fold two sides in and continue rolling, wet far corner of wrapper, so it sticks to the rest of the roll, then finish wrapping. (the water on the corner of wrapper will help it stay together.
  8. Place eggroll in hot oil and cook all sides – will only take a few minutes.
  9. Drain on paper towels.
  10. Serve with tzatziki sauce.