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.

2014 Salemville® “How Do You Blue” recipe contest Silver Tier Prize Winner - entry courtesy of Darlene Buerger