Ingredients

The following ingredients have 18 Servings
  • 3 ounces light cream cheese (softened)
  • 4 1/2 tablespoons nonfat Greek yogurt
  • 1 1/2 cup diced cooked chicken breast
  • 3 tablespoons or more hot sauce, to taste
  • 3 tablespoons crumbled bleu cheese
  • 3 tablespoons minced flat-leaf parsley
  • 1/4 teaspoon salt
  • 1 1/2 rolls Athens Fillo Dough (3/4 box, defrosted)
  • Cooking spray

Instruction

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, using a fork, mix together the cream cheese and Greek yogurt until smooth.
  • Stir in the diced chicken breast, hot sauce, bleu cheese, parsley and salt. Taste and add more hot sauce, if desired.
  • Lay 1 sheet of the fillo dough on a large cutting board and lightly coat with cooking spray. Top with another sheet fillo dough, coat with cooking spray and repeat with one more layer of fillo dough and cooking spray.
  • While working with the individual sheets of fillo dough, cover the rest with a damp towel so it doesn’t dry out.
  • Cut the dough lengthwise in thirds. Place a scant 2 teaspoons of the buffalo chicken mixture about 1 inch from the bottom of section of dough. Fold the dough over top of the chicken mixture to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
  • Repeat with the remaining dough and chicken mixture.
  • Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.