If you’re a fan of Mediterranean flavors, flaky pastries, and easy air fryer recipes, you’re in for a treat. This Air Fryer Spanakopita brings a modern twist to a beloved Greek classic. Traditionally baked in the oven, spanakopita—Greek spinach pie—is known for its deliciously savory filling wrapped in layers of crisp phyllo dough. With the help of the air fryer, you can achieve the same golden, crunchy perfection in less time and with even less oil.
These handheld spinach-and-cheese-filled triangles are irresistibly crispy on the outside and rich and flavorful on the inside. They’re perfect for parties, snack trays, lunchboxes, or as a unique appetizer. Whether you’re new to Greek cooking or a long-time fan of Mediterranean cuisine, these air fryer spanakopitas will quickly become a go-to recipe in your kitchen.
Why Make Spanakopita in the Air Fryer?
Traditional spanakopita is often made as a large pie or as individually folded triangles, then baked in the oven. While the oven method is tried and true, using an air fryer significantly reduces cooking time, promotes even browning, and gives the phyllo an ultra-crispy texture that rivals deep-frying—all without the extra oil.
Benefits of Air Fryer Spanakopita:
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Crispy Texture: The air fryer circulates hot air evenly, turning phyllo dough into a golden, crunchy shell.
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Faster Cooking Time: You can enjoy hot spanakopitas in about 15 minutes.
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Healthier Option: No deep-frying involved, so it’s lighter yet still indulgent.
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Perfect for Small Batches: Make just a few at a time or prep ahead and cook only what you need.
Ingredients Breakdown
Here’s everything you’ll need to make this modern take on a timeless Greek recipe. Each ingredient brings unique flavor and texture to the dish:
🥬 Frozen Chopped Spinach – 2 packages (10 oz each)
Thawed and squeezed dry, spinach is the backbone of spanakopita. Removing excess moisture is key to avoiding soggy pastries.
🧀 Feta Cheese – ½ cup, crumbled
Feta adds tang and creaminess that contrasts beautifully with the flaky phyllo.
🧀 Mozzarella Cheese – ½ cup, shredded
Mozzarella brings a smooth, melty texture, making the filling luxurious.
🧀 Parmesan Cheese – ½ cup, freshly grated
Parmesan adds sharp, nutty flavor and extra depth.
🧄 Garlic – 1 clove, minced
Just a touch of garlic enhances the flavor without overpowering the filling.
🍂 Phyllo Dough – 1 package (1 pound), thawed
This paper-thin pastry is the hallmark of spanakopita. Be sure to handle it gently and keep unused sheets covered to prevent drying out.
🧈 Unsalted Butter – ½ cup, melted
Butter gives the phyllo its signature golden crunch. You can also use olive oil if preferred.
🥣 Tzatziki Sauce – for dipping
A classic yogurt-cucumber sauce that perfectly complements the warm, flaky spanakopita.
🌿 Fresh Dill – chopped, for garnish
Dill adds brightness and a fresh herbal note that completes the dish.
Step-by-Step Instructions
Let’s walk through the process of making spanakopita from start to finish—no stress, no fuss.
🔪 Step 1: Prepare the Filling
In a large mixing bowl, combine the thawed and well-drained spinach, crumbled feta, shredded mozzarella, grated Parmesan, and minced garlic. Mix well to create a unified, creamy filling. Taste and adjust seasoning if needed—though the cheeses are salty, a pinch of black pepper or a squeeze of lemon can enhance the balance.
💡 Pro Tip: Make sure the spinach is squeezed dry. Wrap it in a clean kitchen towel and twist tightly to remove excess moisture. This is critical for achieving a crispy finish.
🧈 Step 2: Work with the Phyllo Dough
Phyllo dough can be fragile, but it’s easier to manage than you might think. Unroll the sheets onto a clean, dry surface and cover with a slightly damp towel to keep them from drying out.
Line a baking sheet with parchment paper. Place one sheet of phyllo on your work surface and brush it lightly with melted butter. Layer two more phyllo sheets on top, brushing each with butter.
Cut the layered phyllo stack lengthwise into three strips, each about 3 inches wide. These will be your wrappers for the spanakopita filling.
💡 Pro Tip: Always work with one sheet at a time and keep unused phyllo covered. If the sheets tear, don’t worry—just patch them together with butter.
🥟 Step 3: Fold the Triangles
Spoon about 1 tablespoon of spinach filling onto the bottom of each strip. Fold the bottom right corner up over the filling to form a triangle. Continue folding up and over, like folding a flag, until you reach the top of the strip.
Place the folded triangle seam-side down on your prepared baking sheet. Brush the outside lightly with more melted butter to help them brown beautifully.
Repeat with the remaining filling and phyllo sheets.
🔥 Step 4: Preheat the Air Fryer
Set your air fryer to 375°F (190°C). While it preheats, you can begin arranging the spanakopita triangles in the basket.
Arrange the spanakopitas in a single layer inside the air fryer basket. Don’t overcrowd them—air needs to circulate freely to crisp the pastry evenly. Work in batches if needed.
⏲️ Step 5: Air Fry to Perfection
Cook the spanakopitas for 12 to 15 minutes, turning them once halfway through. They’re done when they’re golden brown, crisp, and flaky on all sides.
Remove from the air fryer and let cool slightly before serving—they will be very hot inside !
Serving Suggestions
Air fryer spanakopita is best served warm, with a side of tzatziki sauce for dipping. Sprinkle with freshly chopped dill or parsley for color and flavor.
Perfect Pairings:
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Appetizer Platter: Serve alongside hummus, olives, and grilled pita.
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Greek Salad: Tomatoes, cucumbers, red onion, feta, and olives dressed in olive oil and lemon juice.
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Party Board: Pair with dolmas, meat skewers, and grilled halloumi for a Mediterranean-inspired spread.
Make Ahead and Freezing Tips
These spanakopitas are perfect for prepping in advance. Follow these simple steps to freeze and store them for later:
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Make Ahead: Assemble the triangles and freeze in a single layer on a baking sheet until firm.
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Store: Transfer frozen triangles to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
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Cook from Frozen: Air fry directly from frozen at 375°F (190°C) for 15–18 minutes, turning halfway through. No need to thaw!
Expert Tips for Success
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Keep Phyllo Moisture in Check: Too much moisture in the spinach or a dry work area can make the phyllo hard to work with.
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Butter Generously: Don’t skimp on brushing the phyllo with melted butter—it helps the dough crisp and brown beautifully.
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Don’t Overfill: Too much filling can lead to leaks and messy folds. Stick to about 1 tablespoon per triangle.
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Check for Doneness: The outside should be golden and crisp, and the inside hot and creamy.
Nutritional Information (Per Serving – Approx. 1 Spanakopita)
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Calories: 122
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Total Fat: 7g
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Saturated Fat: 4g
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Cholesterol: 16mg
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Sodium: 194mg
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Total Carbohydrates: 12g
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Dietary Fiber: 1g
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Total Sugars: 0g
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Protein: 4g
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Vitamin C: 3mg
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Calcium: 85mg
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Iron: 2mg
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Potassium: 140mg
Note: These are estimates and may vary based on exact ingredients and portion sizes.
Final Thoughts
Bringing together flaky phyllo, rich cheeses, and earthy spinach, this Air Fryer Spanakopita recipe is a flavorful, fuss-free version of a Mediterranean classic. Whether you’re making them for a party, as an appetizer, or simply to satisfy your craving for something savory and crispy, this dish delivers every time.
The air fryer transforms spanakopita into a quick, healthier snack or meal that still feels indulgent. With a handful of pantry staples and a bit of folding, you can bring a taste of Greece right to your table—no passport required.
Give these air-fried spanakopitas a try and enjoy all the golden, flaky, herby goodness that makes Greek food so unforgettable.