f you love the buttery crunch of phyllo and the creamy tang of spinach and feta, Air Fryer Spanakopita is about to become your new go-to. Traditional spanakopita—whether baked in a large pan or folded into triangles—can feel like a project. The air fryer changes the game: faster preheat, quicker cook time, and beautifully even browning with less oil and less mess.
Use this recipe for a quick appetizer, a light main with salad, or a make-ahead snack you can reheat straight from the freezer. You’ll get detailed instructions for fresh or frozen pastries, precise temperatures in Fahrenheit and Celsius, and pro tips to keep phyllo from drying out.
Why This Air Fryer Spanakopita Works
- Even, intense heat for flaky layers: Circulating hot air crisps delicate phyllo uniformly, so the outer shell crackles while the spinach-feta center stays creamy.
- Less oil, same golden color: A light brush or spray of extra-virgin olive oil is enough to brown the layers.
- Small-batch friendly: Make 6 triangles for one meal or 30 for a party—no need to heat the whole oven.
- Faster from fridge or freezer: Air fryers excel at reheating and cooking from frozen, restoring crispness in minutes.
- Foolproof phyllo: With the right setup—damp towel, quick assembly, minimal handling—you’ll keep sheets supple and avoid cracks.
Chef’s insight: Think of phyllo like paper. It needs gentl
Ingredients For This Air Fryer Spanakopita
This version honors the classic Greek flavor profile but scales and streamlines for the air fryer. The list below makes about 18–24 appetizer-size triangles (or 8–10 larger ones).
- 450 g frozen chopped spinach, thawed and fully squeezed dry (about 1 lb)
- 225–280 g feta cheese, preferably a block in brine, crumbled by hand (8–10 oz)
- 1 small onion, finely diced
- 2 garlic cloves, minced (optional but recommended)
- 2 large eggs, lightly beaten
- 2–3 tbsp chopped fresh dill (or 1–1½ tsp dried)
- 3 tbsp chopped fresh flat-leaf parsley
- ¼ tsp ground nutmeg (optional, classic with spinach)
- ½ tsp freshly ground black pepper
- ¼–½ tsp fine sea salt (feta is salty; add to taste)
- 8–10 sheets phyllo dough (filo), thawed per package directions
- 60–90 ml extra-virgin olive oil for brushing/spraying (4–6 tbsp)
- Optional add-ins: 2–3 tbsp finely chopped scallions; 2 tbsp grated kefalotyri or Parmesan for extra tang
Substitutions and variations:
- Spinach: Swap in half Swiss chard or beet greens (well cooked and squeezed dry).
- Dairy-free: Use a firm vegan feta and replace egg with 2–3 tbsp aquafaba as a binder.
- Protein boost: Stir in ½ cup ricotta or cottage cheese for a creamier filling (reduce salt).
- Herb switch: Add mint or basil for a fresh twist.
Step-by-Step: How to Make Air Fryer Spanakopita
Prep time: 25 minutes
Cook time: 8–12 minutes per batch
Total time: ~40 minutes (plus batching)
Yield: 18–24 triangles
1) Set up your phyllo station
- Thaw phyllo in the fridge overnight. Bring to room temperature for 30–45 minutes before using.
- Unroll and cover the stack with a barely damp, lint-free kitchen towel to prevent drying.
- Place a small bowl of olive oil and a pastry brush nearby. Line a tray with parchment for assembled pieces.
2) Make the filling
- Sauté onion in 1 tbsp olive oil over medium heat until translucent, 4–6 minutes. Add garlic; cook 30–60 seconds. Cool.
- In a large bowl, combine squeezed-dry spinach, crumbled feta, eggs, dill, parsley, nutmeg, pepper, and the cooled onion mixture. Taste, then add salt if needed (feta varies). The mixture should be cohesive but not wet.
Pro tip: If the filling looks moist, stir in 1–2 tbsp dry breadcrumbs to absorb excess liquid.
3) Assemble triangles
- Lay 1 sheet of phyllo on your work surface; brush lightly with olive oil. Top with a second sheet and brush again.
- Cut the double sheet lengthwise into 3 long strips for appetizer size (or 2 strips for larger triangles).
- Place 1½–2 tbsp filling at the end of each strip. Fold a corner over to form a triangle and continue folding, flag-style, to the end.
- Lightly brush the outside with oil. Repeat with remaining sheets. Keep assembled pieces covered with a towel while you work.
Time-saver: Make rolls. Stack 2 oiled sheets, spread a thin line of filling along a short edge, roll into a cigar, and brush the outside. Slice into bite-size pieces after cooking.
4) Air fry
- Preheat air fryer to 175°C (350°F) for 3–5 minutes.
- Arrange triangles in a single layer without touching; mist or brush tops with a bit more oil.
- Air fry 8–10 minutes, until deeply golden and crisp. Rotate basket or flip once halfway if your model browns unevenly.
- For larger triangles, add 1–2 minutes. For convection-style air fryer ovens, start checking at 7 minutes.
5) Serve
- Rest 2 minutes to finish crisping, then serve hot with lemon wedges and a cool, tangy dip.
Temperature guide at a glance:
- Fresh spanakopita: 175°C/350°F for 8–10 minutes
- Frozen homemade pieces: 175°C/350°F for 10–13 minutes
- Reheating leftovers: 163–165°C/325°F for 3–5 minutes
Why This Air Fryer Spanakopita Recipe Works (The Science Bit)
- Dry spinach = crisp phyllo: Water turns to steam and softens pastry. Thoroughly squeezing spinach (and cooling the onion mixture) prevents sogginess.
- Thin oil film = laminated crunch: Oil lightly coats layers so air can circulate and separate sheets during cooking, creating that signature shatter.
- Double-sheet stacking = structure: Two sheets per strip deliver durability for handling and a balanced bite without becoming bready.
- Air flow matters: Spacing in the basket prevents steaming and promotes even browning. Crowding is the fastest path to pale pastry.
Serving An Air Fryer Spanakopita Suggestions
Air Fryer Spanakopita is versatile: appetizer, snack, or meatless main. Round out the plate with bright, fresh sides to balance richness.
- Dips:
- Internal: Homemade Tzatziki (/recipes/homemade-tzatziki)
- Lemon-dill yogurt (Greek yogurt + lemon zest + dill + pinch of salt)
- Roasted red pepper dip or lemony tahini
- Salads and sides:
- Internal: Classic Greek Village Salad (/recipes/greek-salad)
- Cucumber-radish salad with herbs
- Lemony roasted potatoes
- Internal: Zucchini “Spaghetti” with Turkey Meatballs (/recipes/zucchini-spaghetti-turkey-meatballs)
- Party platters:
- Mini spanakopita bites baked in mini muffin tins
- Internal: Fried Mozzarella Sticks (/recipes/fried-mozzarella-sticks) for a crowd-pleasing duo
- Stuffed grape leaves and marinated olives
Beverage pairings:
- Crisp white wines like Assyrtiko or Sauvignon Blanc; sparkling water with lemon and mint for a non-alcoholic option.
Storage, Freezing, and Reheating
- Refrigerate (unbaked): Assemble and refrigerate up to 24 hours, covered tightly to prevent drying. Cook straight from cold; add 1 minute if needed.
- Refrigerate (cooked): Store in an airtight container up to 3 days. Reheat at 163–165°C/325°F for 3–5 minutes.
- Freeze (unbaked): Arrange on a parchment-lined tray, freeze solid, then transfer to a freezer bag for up to 3 months. Air fry from frozen at 175°C/350°F for 10–13 minutes.
- Freeze (cooked): Up to 3 months. Reheat at 163–165°C/325°F for 5–7 minutes straight from frozen.
Label containers with the date and reheating instructions for easy meal prep.
Troubleshooting and Pro Tips
- Phyllo keeps tearing: It’s okay! Patch with offcuts and brush lightly with oil; it will bake up uniformly. Keep unused sheets covered with a barely damp towel.
- Pale, soft pastry: Increase air circulation—cook in smaller batches, elevate on a perforated tray if using an oven-style air fryer, and brush a touch more oil.
- Filling leaking: Use two sheets per strip, avoid overfilling, and fold tightly at the start.
- Too salty: Rinse feta quickly and pat dry; add a handful of ricotta to mellow saltiness; skip added salt.
- Not crispy after cooling: Re-crisp at 163–165°C/325°F for 3–4 minutes.
Ingredient Notes and Sourcing
- Phyllo dough: Look for 9×14-inch or similar sheets in the freezer aisle. Thaw in the refrigerator overnight; never at room temp from frozen (condensation causes stickiness).
- Feta: Blocks in brine crumble better and taste fresher than pre-crumbled. Sheep’s milk feta offers classic Greek tang.
- Spinach: Frozen chopped works beautifully and saves time; fresh spinach must be cooked and fully squeezed.
- Olive oil: Extra-virgin for flavor; use a mister for light, even coverage.
FAQs
Q: Can you cook spanakopita in an air fryer?
A: Yes. The air fryer’s circulating heat crisps phyllo beautifully while keeping the spinach-feta center tender. It’s faster than the oven and needs less oil.
Q: How long to air fry frozen spanakopita?
A: 10–13 minutes at 175°C/350°F, straight from frozen. Lightly oil the tops and avoid overcrowding. Flip or rotate if your model browns unevenly.
Q: What is spanakopita traditionally made of?
A: Spinach, feta, herbs (dill and parsley), onion or leek, and eggs, all wrapped in phyllo dough. Some versions include scallions, garlic, or a hint of nutmeg.
Q: How do I keep phyllo crispy in the air fryer?
A: Don’t crowd the basket, brush lightly with olive oil, and cook until deep golden. Re-crisp leftovers at 163–165°C/325°F for 3–5 minutes.
Q: Can I make spanakopita ahead?
A: Assemble up to 24 hours in advance and refrigerate, or freeze unbaked for up to 3 months. Air fry from cold or frozen with a small time adjustment.
Q: Is spanakopita healthy?
A: When portioned reasonably, yes. It’s rich in spinach (iron, vitamins) and protein from feta and egg. Using olive oil and air frying keeps it lighter than deep-fried options.
Q: What sauces pair best?
A: Tzatziki is classic. Also great: lemony tahini, whipped feta, or a garlicky yogurt-dill dip.
Q: Can I make a meat version?
A: For a heartier twist, fold in a small amount of cooked, well-drained ground lamb seasoned with oregano and garlic.
Serving & Menu Ideas
- Mezze board: Spanakopita triangles, tzatziki, olives, cucumber sticks, roasted peppers, and warm pita.
- Brunch spread: Spanakopita, sliced oranges, and a simple egg dish.
- Family dinner: Pair with Avgolemono-style chicken soup or a Greek salad and roasted potatoes.
- Kid-friendly plate: Serve with tomato slices and a mild yogurt dip.
Final Thoughts About Our Air Fryer Spanakopita
Air Fryer Spanakopita proves you don’t need an oven to achieve bakery-level crispness and rich, savory flavor. With a handful of classic ingredients, a few smart phyllo techniques, and the efficient heat of an air fryer, you’ll turn out golden, flaky triangles in minutes—perfect for entertaining, snacking, or a light meal.
Make a double batch, freeze half for later, and you’ll have a Mediterranean favorite on standby anytime. Serve with bright, tangy dips and a fresh salad, and enjoy that irresistible contrast of creamy filling and ultra-crisp pastry bite after bite.