Buffalo Blue Spanakopita

  • Recipe courtesy of Darlene Buerger, Silver Tier Prize Winner in the 2014 Salemville® “How Do You Blue” recipe contest
  • Yield: 4 servings


  • 1-1/2 cups cooked chicken, shredded
  • 1/4 c. hot wing sauce
  • 1/2 c. spinach, cooked, pressed dry
  • 1/4 c. blue cheese, crumbled
  • 4 ounces cream cheese, room temperature
  • 4 ounces Colby cheese
  • 2 eggs slightly beaten
  • 8 ounces 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.