Buffalo Blue Spanakopita
Makes 4 servings.
- 1-1/2 c. cooked chicken, shredded
- 1/4 c. hot wing sauce
- 1/2 c. spinach, cooked, pressed dry
- 1/4 c. blue cheese, crumbled
- 4 oz. cream cheese, room temperature
- 4 oz. Colby cheese
- 2 eggs, slightly beaten
- 8 oz. roll phyllo dough, trimmed to 8” x 8” to fit pan
- 1/2 c. butter, melted
Preheat oven to 350° F.
In a small bowl, combine chicken and wing sauce.
In a medium bowl, mix cooked spinach, blue cheese, cream cheese and Colby cheese until thoroughly combined. Stir in beaten eggs.
In an 8 x 8-inch pan, place a single sheet of phyllo; brush with butter. Layer another sheet of phyllo and brush with butter. Repeat layering until you have 4 layers. Place half of chicken mixture on top of phyllo. Layer with 4 more sheets of phyllo and butter. Top with half of spinach mixture. Repeat process, layering 4 more sheets of phyllo and butter, final half of chicken mixture, 4 more sheets of phyllo and butter and remainder of spinach mixture. Top with 4 more sheets of phyllo and butter. Generously brush top with butter.
Bake for 35 minutes or until top is golden brown. Serve with additional wing sauce and blue cheese.