Greek Cuisine

Air Fryer Spanakopita Recipe – Greek Special

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Air Fryer Spanakopita Recipe – Greek Special

This Air Fryer Spanakopita puts a modern spin on the classic Greek appetizer, delivering crispy phyllo pastry filled with spinach, feta cheese, mozzarella, and Parmesan, all seasoned with garlic. Lightly buttered layers bake to golden perfection in the air fryer, giving you a deliciously flaky snack or starter. Serve with cool tzatziki sauce and fresh dill for a taste of authentic Mediterranean flavor that’s simple yet satisfying.
  • Prep Time40 min
  • Cook Time15 min
  • Total Time55 min

Air Fryer Spanakopita Ingredients :

  • 2 (10-ounce) packages frozen chopped spinach, thawed and thoroughly squeezed dry
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 (1-pound package) frozen phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • Tzatziki sauce for serving
  • Chopped fresh dill for serving

How To Make Air Fryer Spanakopita :

1

Combine spinach, feta, mozzarella, Parmesan, and garlic in a bowl for the filling. Line a baking sheet with parchment paper.

2

Place one sheet of phyllo dough on a clean work surface and lightly brush it with melted butter. Layer two more phyllo sheets on top, brushing each with butter. Keep the remaining phyllo covered with a damp towel to prevent drying out. Cut the phyllo stack lengthwise into 3 strips, each 3 inches wide.

3

Spoon approximately 1 tablespoon of filling onto the bottom of each strip. Fold the bottom right corner of the dough over the filling to form a triangle. Continue folding, alternating sides, until all the dough is folded. Place the spanakopita triangles, seam side down, on the prepared baking sheet. Lightly brush the tops with butter. Repeat with the remaining phyllo, filling, and butter.

4

Preheat the air fryer to 375 degrees F (190 degrees C).

5

Arrange the spanakopita in a single layer in the air fryer basket, working in batches as necessary.

6

Cook, flipping once halfway through, until the spanakopita triangles are golden brown, about 12 to 15 minutes. Allow them to cool slightly before serving with tzatziki sauce and chopped dill.

Recipe Notes:

Make-ahead option: Prepare the spanakopita triangles in advance, freeze them on a baking sheet, then cook from frozen when needed.

Drying spinach: Be sure to squeeze the thawed spinach thoroughly so the filling isn’t watery.

Phyllo handling: Keep unused phyllo covered with a damp towel to prevent it from drying out while assembling.

Cooking tips: Flip halfway through the cook time for even browning of each triangle.

Storage: Store leftovers in an airtight container in the fridge; reheat in the air fryer to maintain crispness.

Serving ideas: Serve warm with tzatziki sauce, fresh dill, or a side of fresh Greek salad.

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