Buff Chick "Spanakopita"

Leo Biette-Timmons

Buffalo Chicken Filo Pie

It's not a spanakopita because there's no spinach, but top down, it looks like one! This is what I do best, fusing two cuisines for Football Sundays... buff chick & spanakopita... flaky, crispy filo dough wrapped around a creamy, spicy buffalo chicken filling.

It's absolutely loaded with protein at 17g per 170 calories in a slice, and is something so tasty you'll toss a few back without evening noticing.

You get that classic layered crunch from the filo, heat from Frank’s, tang from blue cheese, and creaminess from cottage cheese. 

 

Ingredients

Filling

  • 2 lb chicken breast, boiled & pulled
  • 275g low fat cottage cheese
  • 50g blue cheese, crumbled
  • 10g ranch seasoning
  • 55g Frank’s Red Hot sauce
  • 1 onion, sautéed
  • 1 Egg
  • Handful of fresh parsley, chopped
  • ½ tsp each: salt, pepper, garlic powder, onion powder

Assembly

  • 11 sheets filo dough
  • 20g oil (for brushing filo)


Directions

  1. Boil chicken breasts until fully cooked, then when cooled, shred or pull apart. Set aside.
  2. In a large bowl, mix cottage cheese, blue cheese, ranch seasoning, Frank’s Red Hot, sautéed onion, parsley, all the spices, and an egg. Stir until evenly combined. Finally, add in the chicken. Taste and adjust seasoning or heat if needed.
  3. Preheat oven to 350°F (190°C). Spray or brush a 9x9 inch pan with oil, then layer a sheet of filo down, brush with oil, and repeat 5 more times (6 in total). 
  4. Spread the buffalo chicken mixture evenly over the filo. Cover with a sheet of filo dough, spray with oil, and repeat this process 4 more times (5 in total).
  5. Score the top of the dough, into 16 equal pieces.
  6. Bake for 40-45 minutes, until golden brown and crispy.
  7. Let rest 5–10 minutes before serving for clean cuts and max crunch.

 

Nutrition Per Piece, Makes 16 pieces

  • Calories: 175
  • Protein: 18 g
  • Carbs: 7 g
  • Fat: 8 g
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