This air-fried duo of Spanakopita and Sweet Tiropita brings a crispy, golden twist to two beloved Greek pastries. The savory spanakopita is filled with spinach, dill, and feta, while the sweet tiropita features a luscious blend of cream cheese, orange blossom, and cinnamon. Perfectly portioned and air-fried for convenience—ideal for entertaining or a delightful snack spread.
Ingredients
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280g frozen chopped spinach, thawed and squeezed dry
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1 tsp onion powder
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1 tsp garlic powder
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½ cup fresh dill, chopped (about 15g)
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¼ tsp ground nutmeg
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1 tsp salt
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1 tsp black pepper
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340g feta cheese, crumbled, divided
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170g cream cheese, at room temperature
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55g caster sugar
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1 tsp vanilla extract
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½ tsp orange blossom water
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1 tsp ground cinnamon, plus extra for serving
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Zest of 1 lemon
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Honey, to serve
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1 packet filo pastry, thawed (used for both recipes)
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450g unsalted butter, melted (used for both recipes)
Instructions (Spanakopita)
- Prepare the spanakopita filling by combining the spinach, onion powder, garlic powder, dill, nutmeg, salt, pepper, and 170g of crumbled feta in a bowl.
- Place one sheet of filo pastry on a clean surface and cover the remaining sheets with a slightly damp tea towel to prevent them from drying out. (Avoid making it too wet or the filo will stick together.)
- Brush the sheet fully with melted butter. Repeat with 6 more sheets, stacking and brushing each with butter (7 sheets total).
- Cut the layered filo stack into 5cm squares (yields around 20 pieces). Add 1 tablespoon of spinach filling to the centre of each square.
- Fold one corner into the centre, then bring the opposite corner towards it. Press gently to hold in place. Repeat with the remaining two corners to form a loose, pinched square. It’s fine if some filling peeks through.
- Brush the tops with more melted butter.
- Air fry at 175°C for 7–8 minutes, or until golden and crispy. Cook in batches if needed to avoid overcrowding.
Instructions (Tiropita Filling)
- Prepare the tiropita filling by mixing the remaining 170g feta with the cream cheese, sugar, vanilla, orange blossom water, cinnamon, and lemon zest until smooth.
- Repeat the filo layering process with 4 sheets, brushing each with melted butter.
- Cut into 5cm-wide strips lengthwise.
- Place 1 tablespoon of sweet filling in the bottom corner of each strip. Fold the corner over to form a triangle, then continue folding up and over (like a flag) until you reach the end. Brush the outside with melted butter to seal.
- Repeat the process until all the filling is used.
- Air fry at 175°C for 7–8 minutes, or until golden. Cook in batches if needed.
- Drizzle with honey and sprinkle with extra cinnamon before serving.