Pull-Apart Spanakopita& Chicken Sliders

A heavenly twist on classic spanakopita that no one will be able to resist!

Deliciously cheesy and satisfying, these pull-apart spanakopita chicken sliders feature tender roasted chicken, fresh spinach, tangy feta, and gooey mozzarella, all nestled between buttery dinner rolls. These are heavenly and perfect for game day parties, family gatherings, or a cozy family meal. Everyone will love that they’re packed with flavor, easy to pull apart, and string with melty cheese. Who could resist them?

I know you guys love spanakopita as much as I do because anytime I have a spinach and feta recipe, it goes wild on my channel and blog. So, I thought I’d give you another way to eat it. The garlicky herb butter helps the roll toast and creates a slight crunch on top while the bottom stays soft. Pair that with the creamy spanakopita filling, the meaty chicken, and stringy cheese combo, and its deliciousness is indescribable. I can’t wait for you to try it!

Why will everyone love these sliders?

Toasty, buttery

Garlicky soft roll,

Tender chicken

Ooey, gooey, stringy cheese,

Creamy, fresh,

Melt in your mouth spinach

Spanakopita filling

What do I need for these sliders?

Dinner rolls -I use connected Hawaiian rolls, so I can easily cut them all at once. Any package of connected rolls will work.

Rotisserie roasted chicken -shredded, or you can roast chicken yourself. Follow my spatchcocked chicken recipe to make it quick and easy.

Balsamic glaze -I love it, but if you don’t have it, mix a little sugar into some balsamic vinegar as a substitute.

Shredded mozzarella and gruyere cheese -I love the stringiness of mozzarella and the nuttiness of gruyere. Put them together, and it’s magic!

What’s in the filling?

Onion -medium finely chopped to melt into the filling.

Olive oil -or any delicious flavored oil to enhance the flavor while sautéing the vegetables.

Garlic cloves -grated or minced to flavor every bite of filling.

Scallions –thinly sliced all the way down to the white parts to add extra oniony flavor and freshness.

Baby spinach leaves -washed and dried well to avoid a watery filling.

Salt & freshly cracked black pepper -season the filling and helps meld the flavors together.

Dried dill -adds so much fresh herbiness.

Cream cheese -is a bit tangy and creates a great creamy base for the filling.

Feta cheese -you can’t have spanakopita without the saltiness of feta. Sheep’s milk feta is best, but always crumble from a full block of feta for the best flavor.

What do I use for the topping?

Salted butter -melted without browning.

Granulated garlic powder -I think garlic butter was invented to brush over rolls, and these are no exception.

Dried crushed oregano -adds more Greek herb flavor to part of the slider.

Can I make these rolls without chicken?

Yes! These are hearty, protein-packed sliders, but you can turn them into spanakopita sliders with the exact same directions, just omitting the chicken. Let me know how they turn out!

How do I make the spanakopita filling?

Pour the olive oil into a skillet over medium heat and add the onion to sauté until soft and golden -about 8 minutes. Add the garlic and warm through until fragrant. Then, add the scallions and cook for 3-4 minutes or until softened.

How do I add the spinach and filling cheeses?

Cook the spinach in 2-3 batches, seasoning each batch lightly with salt and pepper. Once the spinach has wilted, remove the pan from the heat and add the dill and cream cheese. Mix together until the cream cheese melts into the spinach mixture. Crumble the feta into the mixture, taste, and adjust the seasoning if needed.

How do I prepare the chicken?

Remove the meat from the rotisserie or roasted chicken and shred it into a bowl. Drizzle with Balsamic glaze and toss together. Season with salt and pepper if needed.

How do I assemble the rolls?

Preheat the oven to 425 °F, 220 °C. Slice the rolls in half horizontally without separating them. Place the bottom half of the rolls into a 9 x 13-inch pan. Then, spread the spanakopita filling on top. Store any leftover filling in the refrigerator for up to 4 days.

How do I layer the chicken and cheese?

Top with the shredded chicken and then with Gruyere and Mozzarella cheese. Then, add the top layer of rolls over the cheese and press them down with some pressure.

What’s the best way to apply the topping?

Combine the melted butter, garlic, and oregano in a bowl and mix together. Using a pastry brush or basting brush, brush the tops of the rolls with the garlic butter.

How long do I cook the rolls?

Cover the pan with foil and bake on the center rack for 20 minutes. Uncover and bake for 5-8 minutes longer until golden.

How do I serve pull-apart spanakopita chicken sliders?

Let the sliders rest for 15-20 minutes to allow the cheeses to settle, and then serve on a cutting board, platter, or straight from the baking dish. Kali Orexi!

Do you have more spanakopita sandwiches?

Spanakopita Filled Croissants

Spanakopita Grilled Cheese Sandwiches

Spanakopita: Greek Spinach & Phyllo Triangles

Spinach & Feta Phyllo Rolls: Spanakopita Rolls

Spanakopita Kourou: 2 Ways!

Watch the Video: