Air-Fried Spanakopita & Sweet Tiropita

By: Instant Pot Culinary Team

Air-Fried Spanakopita & Sweet Tiropita
cuisine icon Cuisine
Greek-Inspired
cuisine icon Course
Appetizer, Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
38 Minutes
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Cheese, Cream Cheese, Feta, Instant Pot Culinary Team, Phyllo Dough, Snacks, Spanakopita, Spinach, Tiropita

prep icon Prep Time
30 Minutes
cook icon Cook Time
8 Minutes (plus more for additional batches)

serving icon Servings
40 Servings (20 each)
Ingredients
  • 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ cup fresh dill, chopped
  • ¼ tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 12 oz. feta cheese, crumbled, divided
  • 6 oz. cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 tsp. vanilla extract
  • ½ tsp. orange blossom water
  • 1 tsp. cinnamon, plus more for serving
  • Zest of 1 lemon
  • Honey, for serving
  • 1 package phyllo dough, thawed (used for both recipes)
  • 16 oz. butter, melted (used for both recipes)
Instructions
  • Prepare the spanakopita filling by combining spinach, onion powder, garlic powder, dill, nutmeg, salt, pepper, and 6 ounces of crumbled feta in a bowl.
  • 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).
  • 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.
  • Air Fry at 350°F / 175°C for 7–8 minutes, or until golden and crispy. Work in batches if needed to avoid overcrowding.
  • 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.
  • Repeat the phyllo layering process with 4 sheets, brushing each with melted butter. Cut into 2-inch 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 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.
  • 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.
  • Let both pastries cool slightly before serving to allow the fillings to set. Enjoy!
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