Light Spanakopita oven and air fryer version
A crispy, fragrant spanakopita, made with phyllo dough, spinach, feta, eggs, and lots of fresh herbs. This version is lighter than the traditional recipe thanks to a mixture of olive oil and water to brush the dough. Two possible cooking: in the oven or in the air fryer.
Pour: 6 Personnes
Ingredients
For the stuffing
- 500 to 600 g fresh spinach or 400 g frozen spinach, thawed and very well drained
- 200 to 250 g feta cheese
- 2 eggs
- 3 to 4 spring onions
- 1 small bunch of dill
- 1/2 bunch of flat-leaf parsley
- 8 with 10 mint leaves
- 1 garlic clove, grated or finely chopped optional
- Zest of 1/2 lemon
- Black pepper
- Very little salt only if necessary
For the dough
- 8 to 10 sheets phyllo
- 3 c. tablespoon olive oil
- 2 c. tablespoon sparkling water or cold water
- A little olive oil for the mold
Préparation
- Wash the fresh spinach, then drop it for a few minutes in a large pan. Let cool, then squeeze them very hard to remove as much water as possible. If you are using frozen spinach, thaw it completely and squeeze it out thoroughly.
- Roughly chop the drained spinach.
- Slice the spring onions. Chop the dill, parsley and mint.
- In a bowl, mix the spinach, spring onions, fresh herbs, grated garlic if using, and lemon zest.
- Crumble the feta, add the beaten eggs, pepper generously and mix. Taste before adding salt.
- In a bowl, mix the olive oil with the soda or cold water.
- Lightly oil a mold. Place 4 to 5 sheets of phyllo pastry, brushing them lightly between each layer.
- Add the spinach and feta stuffing.
- Cover with 4 to 5 phyllo leaves, still lightly brushed. Fold the edges inward.
- Brush the top, then carefully pre-cut the slices with a sharp knife.
- To bake in the oven, bake for 35 to 45 minutes at 180°C.
- To cook in the air fryer, bake for about 20 minutes at 180°C in a suitable pan.
- Let stand for 10 to 15 minutes before cutting and serving.
Notes
The most important point is the spinach. Stuffing that is too wet will soften the phyllo dough. For an even more fragrant spanakopita, add a pinch of nutmeg or a little oregano.
Serve warm or at room temperature with a Greek salad or lemon yogurt with dill.
