Crispy Spanakopita Bites
Crispy Spanakopita Bites combine phyllo dough, frozen spinach, feta cheese, and garlic; air fry at 375°F for 12 minutes until deeply golden with flaky, shattery layers.
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Method
- 1
Mix spinach, feta, green onions, egg, garlic, nutmeg, salt, and pepper until combined.
- 2
Lay one phyllo sheet flat and brush with melted butter. Top with a second sheet. Cut into 3 long strips.
- 3
Place a tablespoon of filling at the bottom corner of each strip. Fold corner-to-corner into triangles, flag-style.
- 4
Brush tops with butter or spray with cooking spray. Air fry at 375°F for 10-12 minutes until deeply golden and flaky.
- 5
Cool 2 minutes before serving — the filling is molten hot inside.
Pro tip. Keep unused phyllo covered with a damp towel — it dries out in minutes and becomes impossible to work with. Squeeze every drop of water from the spinach or the filling will be soggy.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 180 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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