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+ servings

Air Fryer Spanakopita Rolls

A tasty spanakopita dinner from scratch - cooked in the air fryer! These crispy spinach and feta stuffed rolls are meal sized and easy to make with a little help from your air fryer. Delicious and healthy, served with a salad to round off the meal.
4.6 from 5 ratings

Ingredients

  • 4-8 sheets filo pastry*
  • 1 egg, whisked

Filling

  • 500 g (18 oz) frozen chopped spinach**
  • 200 g (7 oz) feta cheese
  • 2 Tbsp of cream cheese
  • Handful of mint leaves, chopped
  • 1 small onion, minced (you can swap with 1 thinly sliced green onion if you like, which would avoid any pre cooking)
  • Juice of 1/2 lemon
  • Salt and pepper to taste

Instructions 

  • Prepare your spinach. First, defrost it. Either leave it out to thaw for a few hours at room temperature, or use your microwave's defrost setting for a few minutes. It doesn't need to be warm or completely thawed, you just want to loosen up the blocks of spinach enough to be able to squeeze out moisture. To do this, I like to put all the spinach into a sieve or colander and use a heavy bowl to press down and squeeze out as much liquid as possible.
  • Place the spinach into a large bowl and set aside.
  • Heat a little oil in a frying pan and saute the onion until soft. (alternatively you could air fry the onion for a few minutes if you have a small pan to insert into the frying basket)
  • Add the onion into the bowl with the spinach and mix in the feta, cream cheese, lemon juice and mint. Add a little extra cream cheese if needed to bind everything together into a nice creamy filling.
  • Preheat your air fryer to 180C / 360F.
  • Whisk together an egg in a small bowl to use as an egg wash.
  • Time to make the rolls. Lay out 1-2 sheets of filo (see notes) and scoop the filling along one side. Brush the pastry with a thin layer of egg along the edges. Fold the sides in and roll it up, burrito style.
  • Brush the outside of the roll with a light coat of egg wash.
  • Place two rolls in the air fryer basket and cook for 15 minutes. The pastry should be very golden and crispy with the filling inside warmed through.

Notes

*How many sheets you need will depend on the size of them. If you have shorter square pieces like mine (which you can see in the pictures above), double layer them. If yours are much longer you could just use one sheet per roll.
** If you're using whole leaf spinach, you will need to chop it up as best you can once it's been defrosted and squeezed. Try kitchen scissors or a food processor for the least messy option!
This recipe is enough for FOUR rolls - if you're only making two, you can either halve the filling recipe or save half of the filling.
These keep reasonably well to serve cold, or microwave them and then place back in the air fryer for a few minutes to crisp back up a little. You'll never get the crisp back as easily with reheated pastry, but this is your best shot.
You can freeze prepared uncooked rolls for 6 months. Defrost fully before cooking.
Serving: 1g, Calories: 202kcal, Carbohydrates: 22g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 71mg, Sodium: 302mg, Fiber: 3g, Sugar: 12g