Air Fryer Spanakopita
Cuisine Recipes
The exemplary Greek hors d'oeuvre spanakopita can without much of a stretch be made in the air fryer.
Cooking Ingredients
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2 (10-ounces) pkg. frozen chopped spinach, thawed and squeezed dry
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1/2 cup crumbled feta cheese
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1/2 cup shredded mozzarella cheese
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1/2 cup freshly grated Parmesan cheese
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1 clove garlic, minced
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1 (1-lb. pkg.) frozen phyllo dough, thawed
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1/2 cup unsalted butter, melted
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tzatziki sauce for serving
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chopped fresh dill for serving
Cooking Direction
For filling, mix together spinach, feta, mozzarella, Parmesan, and garlic in a bowl. Line a baking sheet with material paper.
Organize 1 sheet of phyllo on a spotless work surface and brush gently with a portion of the dissolved spread. Top with 2 more phyllo sheets and more margarine. Cover remaining phyllo with a clammy towel while you work. Cut phyllo stack longwise into 3 (3 broad) strips.
Spoon around 1 tablespoon filling at the lower part of each strip. Take the base right corner and crease the mixture over the filling to make a triangle. Crease the base surrendered corner to make another triangle. Keep collapsing until all the mixture is collapsed. Organize spanakopita, crease side down, on the pre-arranged baking sheet. Gently brush with spread. Rehash with residual phyllo, filling, and spread.
Preheat air fryer to 375 degrees F (190 degrees C)
Organize spanakopita in an even layer in the air fryer container, working in clumps on a case by case basis.
Cook, turning once part of the way through, until spanakopita is brilliant brown, 12 to 15 minutes. Cool somewhat. Present with tzatziki sauce and dill.
Cook's Notes:
The air fryer variant is adjusted from this Spanakopita recipe.
Make ahead: Plan as coordinated through Stage 3. Freeze on baking sheet until firm, around 60 minutes. Move to a cooler compartment or zip-top cooler pack. Freeze as long as 90 days. Cook as coordinated in Sync 6.