Air Fryer Greek Spanakopita Bites (Greek/Air Fryer)

During a cooking class on a Greek island, our instructor shared a clever hack for making spanakopita for large gatherings – forming them into two-bite triangles instead of the traditional large pie. This adaptation takes that concept further by using the air fryer to achieve the crispy phyllo exterior without the mess of traditional deep frying.

These spanakopita bites maintain the authentic filling of spinach, feta, and herbs while streamlining the cooking process. The air fryer creates the signature shatteringly crisp texture in a fraction of the time, making this classic Greek appetizer accessible for everyday enjoyment rather than just special occasions.

Ingredients:

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 8 oz feta cheese, crumbled
• 1/4 cup Greek yogurt
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 large egg, beaten
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt (feta is already salty)
• 12 sheets phyllo dough, thawed
• 1/4 cup olive oil or melted butter for brushing
• Cooking spray for air fryer
• Lemon wedges for serving

Instructions:

1. In a large bowl, combine spinach, feta, yogurt, onion, garlic, herbs, olive oil, egg, nutmeg, pepper, and salt
2. Mix thoroughly and set aside
3. Lay one sheet of phyllo dough on a clean work surface and brush lightly with oil
4. Place another sheet on top and brush with oil
5. Cut the stacked sheets into 3-inch wide strips
6. Place 1 tablespoon of filling at the bottom of each strip
7. Fold the corner over the filling to form a triangle
8. Continue folding up the strip in a triangle pattern (like folding a flag)
9. Repeat with remaining phyllo and filling
10. Brush tops of triangles with oil
11. Preheat air fryer to 350°F (175°C)
12. Lightly spray air fryer basket with cooking spray
13. Place spanakopita triangles in the basket in a single layer, working in batches
14. Cook for 6-8 minutes until golden brown and crispy
15. Serve warm with lemon wedges

Note: Phyllo dough dries out quickly, so keep sheets covered with a damp kitchen towel while working. These can be assembled ahead and frozen uncooked – simply air fry from frozen, adding 2-3 minutes to the cooking time. For variations, try adding a pinch of red pepper flakes for heat or mixing in some crumbled goat cheese for extra tanginess.