📝 About This Recipe
Experience the legendary flavors of Greece with these shatteringly crisp spinach and feta hand pies. Traditionally baked for hours, this modern air-fried version delivers that iconic buttery crunch and tangy, herbed center in a fraction of the time. Perfect as an elegant appetizer or a sophisticated snack, these triangles balance the earthiness of fresh spinach with the salty punch of premium sheep's milk feta.
🥗 Ingredients
The Spinach Filling
- 16 ounces Fresh Baby Spinach (finely chopped and squeezed bone-dry)
- 4 Green Onions (finely sliced, white and green parts)
- 1/4 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1.5 cups Feta Cheese (crumbled, preferably Greek sheep's milk)
- 1/4 cup Ricotta Cheese (for creaminess)
- 1 large Egg (beaten)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly ground)
The Pastry
- 1 package Phyllo Dough (thawed completely in the refrigerator)
- 1/2 cup Unsalted Butter (melted)
- 1/4 cup Extra Virgin Olive Oil (mixed with the melted butter)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Prepare the spinach by placing the chopped leaves in a clean kitchen towel and squeezing with all your might to remove every drop of excess moisture. This prevents a soggy pastry.
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2
In a large mixing bowl, combine the dried spinach, sliced green onions, dill, parsley, and minced garlic.
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3
Gently fold in the crumbled feta, ricotta, beaten egg, nutmeg, and black pepper. Mix until the ingredients are evenly distributed but the feta still retains some small chunks.
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4
Carefully unroll the thawed phyllo dough and cover it immediately with a slightly damp (not wet) kitchen towel to prevent it from drying out and becoming brittle.
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5
Place one sheet of phyllo on a clean work surface and brush lightly with the butter-olive oil mixture. Top with a second sheet and brush again.
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6
Using a sharp knife or pizza cutter, cut the phyllo stack lengthwise into 3-inch wide strips.
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7
Place a rounded tablespoon of the spinach mixture at the bottom end of one strip.
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8
Fold one corner of the phyllo over the filling to form a triangle. Continue folding the triangle upward, like folding a flag, until you reach the end of the strip.
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9
Seal the final edge with a bit of butter and repeat the process until all filling is used.
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10
Preheat your air fryer to 350°F (175°C) for 3-5 minutes.
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11
Place the triangles in the air fryer basket in a single layer, ensuring they do not touch. You will likely need to cook in batches.
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12
Brush the tops of the triangles with the remaining butter mixture and sprinkle with a few sesame seeds.
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13
Air fry for 10-12 minutes, flipping halfway through, until the pastry is deeply golden brown and audibly crisp.
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14
Remove carefully and let them rest for 5 minutes on a wire rack to allow the steam to settle before serving.
💡 Chef's Tips
Squeezing the spinach is the most critical step; any liquid left behind will steam the dough from the inside out and ruin the crunch. Keep your unused phyllo covered at all times as it dries out in seconds when exposed to air. If the phyllo tears, don't panic—just use a bit of butter as 'glue' and keep folding; the layers will hide any imperfections. For a tangier flavor, use a high-quality Greek feta stored in brine rather than pre-crumbled varieties. If making these ahead of time, freeze them raw on a baking sheet and then air fry directly from frozen, adding 3-4 minutes to the cooking time.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Tzatziki sauce for dipping. Pair with a crisp, chilled glass of Assyrtiko or Sauvignon Blanc. Accompany with a simple Greek salad of tomatoes, cucumbers, and kalamata olives. Drizzle with a tiny bit of Greek honey and a pinch of chili flakes for a sweet-and-savory twist. Serve as part of a Mezze platter alongside hummus, roasted peppers, and grilled halloumi.