Eleni's Favorite Air Fryer Spanakopita
Ingredients:
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1 lb fresh spinach, washed and chopped
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1 onion, chopped
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2 cloves garlic, minced
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1/4 cup fresh dill, chopped
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1/2 cup feta cheese, crumbled
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Salt and pepper, to taste
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Olive oil
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1 package of phyllo pastry sheets
Directions
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Preheat the oven to 350°F (175°C).
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In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
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Add the minced garlic and cook for an additional minute.
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Add the chopped spinach to the skillet and stir until wilted, about 5 minutes.
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Remove the skillet from the heat and stir in the chopped dill and crumbled feta cheese. Season with salt and pepper to taste.
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Brush a 9x13 inch baking dish with olive oil.
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Carefully unroll the phyllo pastry sheets and cover them with a damp cloth to prevent them from drying out.
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Lay one sheet of phyllo pastry in the baking dish and brush with olive oil. Repeat with 7 more sheets, brushing each one with olive oil.
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Spoon the spinach mixture evenly over the top of the phyllo pastry.
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Layer the remaining sheets of phyllo pastry on top of the spinach mixture, brushing each one with olive oil.
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Brush the top of the spanakopita with olive oil and bake in the preheated oven for 35-40 minutes or until golden brown and crispy.
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Allow the spanakopita to cool for a few minutes before cutting into pieces and serving.
Recipe Note:
Mom's Tip: Be sure to use fresh phyllo pastry for the best results. If the pastry sheets are dry, they may crack or break when you try to fold them, which can make it difficult to wrap the filling. To prevent the pastry from drying out, cover it with a damp cloth while you work.
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