Air Fryer Spanakopita Recipe

Name: Air Fryer Spanakopita
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 24
Ingredients: 2 (10-ounces) pkg. frozen chopped spinach, thawed and squeezed dry; 1/2 cup crumbled feta cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 clove garlic, minced; 1 (1-lb.) pkg. frozen phyllo dough, thawed; 1/2 cup unsalted butter, melted; tzatziki sauce for serving; chopped fresh dill for serving

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 24 servings.

2 (10-ounce) packages frozen chopped spinach, thawed and 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

Directions

For the filling, combine spinach, feta, mozzarella, Parmesan, and garlic in a bowl. Mix well to combine.
Line a baking sheet with parchment paper to prevent sticking.
Lay one sheet of phyllo dough on a clean, flat work surface. Lightly brush the sheet with melted butter.
Top the buttered sheet with two more sheets of phyllo, brushing each layer with more butter as you go. Keep the remaining phyllo dough covered with a damp towel to prevent it from drying out while you work.
Cut the phyllo stack lengthwise into three 3-inch-wide strips.
Spoon about 1 tablespoon of the spinach filling onto the bottom of each strip.
Start folding the phyllo dough over the filling to create a triangle shape. Begin by folding the bottom right corner over the filling to form a triangle, then fold the bottom left corner up to form another triangle. Continue folding in this manner until the entire sheet of phyllo is folded into a triangle.
Place the completed spanakopita triangles seam side down on the prepared baking sheet. Lightly brush the top of each with more melted butter.
Repeat the folding process with the remaining phyllo sheets, filling, and butter until all the dough and filling are used up.
Preheat your air fryer to 375F (190C).
Arrange the spanakopita triangles in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
Cook for 12 to 15 minutes, turning the spanakopita halfway through the cooking time to ensure they cook evenly. The spanakopita should be golden brown and crispy when done.
Allow the spanakopita to cool slightly before serving.
Serve with a side of tzatziki sauce and a sprinkle of fresh chopped dill for garnish.

Make Ahead Tips

You can prepare the spanakopita up to Step 3. After assembling the triangles, freeze them on a baking sheet until firm, about 1 hour. Then transfer the frozen spanakopita to a freezer or zip-top bag. These can be stored in the freezer for up to 3 months. When ready to cook, follow Step 6, cooking directly from frozen for best results.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	118
Total Fat	7g
Saturated Fat	4g
Cholesterol	16mg
Sodium	187mg
Total Carbohydrates	11g
Dietary Fiber	1g
Protein	4g
Vitamin C	2mg
Calcium	82mg
Iron	1mg
Potassium	134mg

Note: The nutritional information is based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Story Behind Spanakopita

Spanakopita, often referred to as Greek spinach pie, has a rich culinary history that traces back to ancient Greece. The dish combines simple, locally sourced ingredientsspinach, feta cheese, and phyllo doughinto a delicacy that has been enjoyed for centuries. Its roots lie in the agrarian traditions of Greek households, where spinach and herbs were readily available, and phyllo dough was crafted by hand to create layered pastries. Originally a humble home-cooked meal, spanakopita evolved into a symbol of Greek hospitality and comfort food.

Regional Variations

While spanakopita is enjoyed throughout Greece, regional variations highlight local tastes. In Thessaly and Macedonia, the pie often incorporates a mixture of fresh herbs such as dill and parsley, enhancing its aromatic flavor. In Crete, the filling may include ricotta or mizithra cheese alongside feta, giving the pie a creamier texture. Coastal regions sometimes add a touch of lemon juice to brighten the taste, reflecting the Mediterranean influence. Each region adds its own twist, making spanakopita both diverse and distinctly Greek.

What Makes Spanakopita Unique

Spanakopita stands out from other savory pies due to its combination of crisp phyllo layers and a rich, herb-infused filling. Unlike tiropita, which focuses primarily on cheese, spanakopita balances leafy greens with cheese, creating a lighter yet flavorful pastry. The characteristic triangular folding technique also sets it apart, resulting in individual servings that are both visually appealing and easy to share. The use of multiple cheesesfeta, mozzarella, and Parmesanadds depth and a perfect blend of saltiness and creaminess.

Serving Traditions

Traditionally, spanakopita is served as an appetizer, snack, or light lunch. It pairs wonderfully with tzatziki sauce, a yogurt-based dip, and is often accompanied by a fresh salad or olives. In Greek tavernas, it is commonly found on mezze platters, allowing diners to sample it alongside other small dishes. At home, families often serve spanakopita during holidays and festive gatherings, celebrating both the flavors and the communal nature of the dish.

Interesting Facts

Phyllo dough, essential to spanakopita, must be handled carefully to avoid tearing, and traditional recipes call for rolling it extremely thin by hand.
Modern adaptations, such as air fryer spanakopita, offer a quicker and less greasy version while maintaining the classic crispiness.
The triangular shape commonly seen today is thought to have originated for convenience, making the pastries easy to cook evenly and serve individually.
Spanakopita is celebrated annually at local Greek festivals, highlighting its cultural significance beyond just a culinary delight.

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FAQ about Air Fryer Spanakopita Recipe

Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. To maintain its crispy texture, you can reheat it in the air fryer or oven at 375°F (190°C) for 5-7 minutes.

Yes, you can freeze spanakopita. After assembling the rolls (Step 3), place them on a baking sheet and freeze until firm, about 1 hour. Then, transfer them to a freezer-safe container or zip-top freezer bag. They can be frozen for up to 3 months. When ready to cook, air fry directly from frozen, adding a few extra minutes to the cooking time.

Yes, you can use fresh spinach instead of frozen. You will need about 12 ounces of fresh spinach. Cook and squeeze out as much moisture as possible before using it in the filling. This helps to avoid soggy spanakopita.

Absolutely! If you don't have feta cheese, you can use ricotta, goat cheese, or even cream cheese as a substitute. Just keep in mind that it may alter the flavor slightly.

Yes, phyllo dough must be thawed before using. It's best to follow the package instructions, usually allowing the dough to thaw in the refrigerator overnight. If you’re in a hurry, let it sit at room temperature for about 1-2 hours before using.

Yes, you can prepare the spanakopita up to Step 3, then store it in the refrigerator or freeze it for later. If refrigerating, cook within 1-2 days. If freezing, cook directly from frozen, adding extra cooking time.

Phyllo dough can dry out quickly. To prevent this, cover the sheets with a damp towel while you work with them. This keeps them moist and pliable for easy handling.

Cooking spanakopita in the air fryer typically takes 12-15 minutes at 375°F (190°C). Be sure to turn them halfway through for an even, golden-brown finish.

Spanakopita is delicious on its own, but it pairs beautifully with tzatziki sauce for dipping. You can also serve it with a side of fresh salad or olives for a more complete meal.

Comments

Natalie Veracka

10/26/2024 08:43:35 PM

Delicious!!!

Helen Nguyen

08/20/2024 09:11:47 PM

Made it on a whim — huge success.

ChillyRice1371

01/26/2024 12:10:11 AM

Won't be trying it. 'Cook in batches' - will take 'for ever'. Nothing wrong with the recipe - just put all 24 in the oven and the whole family will be fed together. Also - if you are starting with frozen spinach and dough plus all the fiddling needed with phyllo you would have to be a very competent cook to make 24 in 40 minutes