Air-Fried Spanakopita & Sweet Tiropita

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.

INSTRUCTIONS

1. Prepare the spanakopita filling by combining spinach, onion powder, garlic powder, dill, nutmeg, salt, pepper, and 6 ounces of crumbled feta in a bowl.
2. Place one sheet of phyllo dough on a clean surface and cover the remaining sheets with a slightly moist kitchen towel to prevent drying out. Do not make it too wet or the phyllo will stick together. Brush the sheet fully with melted butter. Repeat with 6 more sheets, stacking and brushing each with butter (7 total).
3. Cut the layered phyllo stack into 2-inch squares (yields about 20). Add 1 tablespoon of spinach filling to the center of each square. Fold one corner into the center, then bring the opposite corner towards it. Press down to keep in place. Repeat with the remaining two corners to form a loose, pinched square. It's okay if some filling shows through. Brush the tops with more butter.
4. Air Fry at 350°F / 175°C for 7–8 minutes, or until golden and crispy. Work in batches if needed to avoid overcrowding.
5. Prepare the tiropita filling by combining the remaining 6 ounces of feta, cream cheese, sugar, vanilla, orange blossom water, cinnamon, and lemon zest until smooth.
6. Repeat the phyllo layering process with 4 sheets, brushing each with melted butter. Cut into 2-inch wide strips lengthwise.
7. 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 in a flag-style motion until you reach the end. Brush the outside with melted butter to seal. Repeat the phyllo process until all the filling is used.
8. Air Fry at 350°F / 175°C for 7–8 minutes, or until golden brown. Cook in batches if needed. Drizzle honey over the tiropita and sprinkle with cinnamon.
9. Let both pastries cool slightly before serving to allow the fillings to set. Enjoy!