Karen Rankin
Is there anything your air fryer can’t do? Soup, probably. It would be terrible at soup.
But it can rock out these super-crunchy spanakopita bites! These savory Greek phyllo pastries are filled with spinach and salty cheeses with just a little hit of lemon and heat. Classic spanakopita calls for brushing the phyllo with butter; this version calls for olive oil, which adds even more Greek flavor. Filled with nutrient-rich spinach, these crispy treats make an excellent party dish or appetizer.
How to Make It
Step 1
Place spinach and water in a large pot; cook over high, stirring often, until wilted, 5 minutes. Drain spinach; cool about 10 minutes. Press firmly with a paper towel to remove as much moisture as possible.
Step 2
Stir together spinach, cottage cheese, feta cheese, Parmesan cheese, egg white, zest, oregano, black pepper, salt, and cayenne pepper in medium bowl until well blended.
Step 3
Place 1 phyllo sheet on work surface. Brush lightly with oil using a pastry brush. Top with a second sheet of phyllo; brush with oil. Continue layering to form a stack of 4 oiled sheets. Working from the long side, cut the stack of phyllo sheets into 8 (2 1/4-inch wide) strips. Cut the strips in half, crosswise, to form 16 (2 1/4-inch wide) strips. Spoon about 1 tablespoon filling onto 1 short end of each strip. Fold one corner over the filling to create a triangle; continue folding back and forth to the end of the strip, creating a triangle-shaped phyllo packet.
Step 4
Lightly coat air fryer basket with cooking spray. Place 8 packets, seam side down, in the basket; lightly spray the tops. Cook at 375°F until phyllo is deep golden brown and crispy, 12 minutes, turning packets over halfway through cooking. Repeat with remaining phyllo packets. Serve warm or at room temperature.
