Background and History
Spanakopita, a beloved Greek dish, has a history dating back centuries. Traditionally made as a savory pastry filled with spinach, feta, and herbs, this delightful treat is now reimagined for modern kitchens with the convenience of an air fryer. The result is a crispy, golden exterior encasing a flavorful filling, capturing the essence of Greek cuisine in a healthier, quicker version.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup finely chopped green onions
2 cloves garlic, minced
1 teaspoon dried dill
Salt and pepper to taste
1 package phyllo dough, thawed
Cooking spray or olive oil for brushing
Preheat the air fryer to 375°F (190°C).
In a bowl, combine spinach, feta, ricotta, Parmesan, green onions, garlic, dill, salt, and pepper. Mix well.
Layering Phyllo Dough
Lay out one sheet of phyllo dough and brush it lightly with cooking spray or olive oil.
Add another sheet on top and repeat until you have 4-5 layers.
Spoon a portion of the filling along one edge of the layered phyllo dough.
Rolling and Folding
Roll the phyllo dough over the filling to create a log or cigar shape.
Fold the edges to seal, creating a neat package.
Place the spanakopita in the preheated air fryer and cook for 12-15 minutes or until golden brown and crispy.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 150 per serving
Experiment with different herbs like mint or parsley for added flavor.
Serve with a side of tzatziki sauce for a refreshing touch.
Check for allergies in dairy products and phyllo dough, and ensure there are no nut allergies in any added ingredients.