Air Fryer Reference
Spanakopita
appetizer · frozen
- Temperature
- 375 °F
- 190 °C
- Total time
- 11 min
- 3–4 triangles per person as an appetizer; the basket holds 6–8 in a single layer
- Flip at
- 6 min
- flip once
- Internal temp
- —
- use visual cue
Doneness
Done when the phyllo is deep golden brown and shatter-crisp on both sides and the spinach-feta filling is steaming hot in the centre. Flip once so both faces brown evenly. If the tops are colouring but the centre still feels cool, give them another minute or two — phyllo browns faster than the filling heats.
Oil & seasoning
A light spray on both sides helps the phyllo turn evenly golden and shatter-crisp. Frozen brands are usually already buttered, so go easy.
Season with: As-is: the classic spinach-and-feta filling needs nothing but its own buttered phyllo., Lemon-dill yogurt: serve with a cool tzatziki-style dip., Cracked pepper and oregano: a dusting over the hot triangles for a herby finish., Tiropita swap: the cheese-only (feta-ricotta) version cooks on the same profile..
Watch out for
- Cook straight from frozen — thawing makes the delicate phyllo go limp and soggy before it can crisp.
- Space the triangles in a single layer; phyllo flakes need dry air on all sides, and crowding steams them soft.
- Phyllo flakes are loose — handle gently and don't let stray flakes fall onto the heating element.
- The filling gets very hot and holds heat — let the triangles sit a minute before biting so the molten feta doesn't burn.