Spanakopita is one of the Greek dishes I have made the most often — it is hearty, crisp and hits that balance of salty feta and peppery spinach in a way no other pie manages. It is my absolute favourite for a day when I want something filling without standing by the oven for an hour. Filo pastry was invented to turn crisp, and that is exactly what an air fryer is built for.
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When I make it in my air fryer, I save both time and olive oil compared to the oven, and the result comes out more evenly golden. You can make it as large flat portions or wrapped triangles — both work. Here I show you how to nail that crunchy crust and keep the filling juicy.
Estimated reading time: 5 minutes
Table of Contents:
Why I love spanakopita in the air fryer
It is rare for me to make Greek dishes on a weeknight, but spanakopita is the exception. It tastes of summer, has plenty of texture and needs only ingredients I keep on hand: spinach, feta, eggs, onion and a pack of filo pastry. The air fryer’s circulating heat reaches every side of the pie at once, and that is the explanation for why the layers rise and turn crunchy while the filling keeps its juiciness.
The difference between filo pastry in the oven and the air fryer
Filo pastry is thin and temperamental. In an ordinary oven the outside can brown faster than the middle, and the result often turns out uneven — especially if you use a baking tray at the bottom. In the air fryer the pie sits close to the heat source in every direction, and it does not dry out before it reaches that characteristic golden surface. You can also get away with considerably less olive oil, because the heat is more efficient.
My kitchen test of spanakopita
I have tested spanakopita in both my Cosori Dual Blaze and my Philips XXL, and the best setting is 175 °C for 12-15 minutes depending on size. Triangular portions are ready in 12 minutes, while a flat family version on a sheet of baking paper takes around 14-15 minutes. Brush with olive oil between each layer of filo pastry — even a thin layer — to make sure the layers separate properly during cooking. Do not turn the triangles halfway, but move them around if the basket is overcrowded.
Let the spinach drain properly before you mix the filling — wet spinach makes the base soggy and ruins the whole texture.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most misunderstood part of spanakopita is the filo pastry. Many people do not cover it with a lightly damp tea towel while they work, and then the sheets dry out and crack the moment you fold them. The second classic mistake is too much filling relative to pastry — that gives a soggy base and leakage through the layers. The third is too high a temperature: 200 °C sounds fast, but it chars the outside before the filling is heated through. Stick to 175 °C and give it a little extra time if it needs it.
How to serve spanakopita
Classic Greek style with a tangy contrast is the way to go:
- Tzatziki with plenty of garlic and dill
- Greek salad with kalamata olives and fresh oregano
- A squeeze of lemon over the top just before serving
- Lamb meatballs or grilled chicken as a main course
- Freshly baked pita bread to dip in the rest of the tzatziki
Storage and reheating
Spanakopita can be stored in the fridge for 3 days in an airtight container. To reheat, put it back in the air fryer at 160 °C for 3-4 minutes — that restores the crisp surface, which a microwave never does. You can also freeze raw spanakopita for up to two months; make the portions, place them on a tray in the freezer, and pack them away once they have set. Bake them straight from frozen at 175 °C for 17-18 minutes.
Once you have made spanakopita in your air fryer just a single time, you will rarely go back to the oven. The crisp filo pastry, the easy preparation and the relatively short cooking time make it an obvious candidate to repeat on an evening when you want to impress without spending hours in the kitchen.
FAQ
Yes, both raw and baked. Freeze the raw version in portions on a tray and pack it away once it has set — that way it will not stick together. Bake straight from frozen at 175 °C for about 17-18 minutes.
Filo pastry from the freezer works fine, as long as it has thawed in the fridge overnight. Fresh filo pastry from Middle Eastern or Greek grocers is even better, because it is more flexible and breaks less.
Yes. Replace the feta with a mix of crushed silken tofu and a little salt plus a sprinkle of nutritional yeast, and use aquafaba instead of eggs as a binder. Brush with olive oil instead of butter between the layers.
Recipe
Spanakopita in the air fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Bagefør ca. 18-20 cm - Must fit in your air fryer
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Bowl
- 1 Brush
- 1 Parchment paper - For the air fryer
Shopping list
Ingredients
Filling
- 500 g fresh spinach
- 1 tbsp olive oil
- 2 clove garlic (Finely chopped)
- 4 pcs spring onion (Finely chopped)
- 200 g feta (Crumbled)
- 2 pcs egg
- 15 g fresh dill (Finely chopped)
- 15 g fresh parsley (Finely chopped)
- 0.25 tsp grated nutmeg
- 0.5 tsp salt
- 0.25 tsp freshly ground pepper
Pastry and brushing
- 250 g filo pastry (About 8-10 sheets, thawed if frozen)
- 100 g butter (Melted)
How to make it
Preparation
- Rinse 500 g fresh spinach thoroughly and chop it roughly. Heat 1 tbsp olive oil in a pan over medium heat and sauté 2 clove garlic and 4 pcs spring onion for 1-2 minutes, until fragrant.
- Add the spinach and let it wilt for 3-4 minutes. Tip it into a sieve and press out as much liquid as possible with a spoon or your hands — this is crucial to avoid a soggy base.
- Crumble 200 g feta into a bowl. Lightly whisk 2 pcs egg and add the cooled spinach, 15 g fresh dill, 15 g fresh parsley, 0.25 tsp grated nutmeg, 0.5 tsp salt and 0.25 tsp freshly ground pepper. Mix well into an even filling.
- Melt 100 g butter in a small saucepan or in the microwave, and set it ready beside your work station.
Assembly
- Line a baking tin of about 18-20 cm that fits in your air fryer with baking paper, letting it stick up a little over the edge — this makes it easy to lift the pie out afterwards.
- Lay one sheet of 250 g filo pastry in the bottom of the tin and brush lightly with melted butter. Repeat with 4-5 layers, letting the edges hang over the rim of the tin. Keep the remaining filo sheets covered with a damp tea towel meanwhile, so they don’t dry out.
- Spread the spinach filling evenly over the filo pastry and smooth the surface with a spoon.
- Lay the remaining filo sheets over the filling and brush each sheet with butter. Fold the overhanging edges in over the top, so the filling is completely wrapped up.
- Brush the top layer of filo thoroughly with the remaining butter. Carefully score the surface into the portions you want before baking — this makes serving much easier.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Place the tin in the air fryer and bake the spanakopita for 18-22 minutes, until the top is deeply golden and crisp. Check after 12-14 minutes — if the top is colouring too quickly, you can cover it loosely with a piece of foil for the last few minutes.
- Let the pie rest for 5 minutes before serving, so the filling sets and the filo stays crisp.
Our notes for the recipe
Filo pastry dries out incredibly fast, so keep the unused sheets under a damp tea towel while you work. It is crucial to press all the liquid out of the cooked spinach, otherwise the base turns soft and soggy. Variation:
Replace half of the feta with ricotta for a milder, creamier flavour. You can also add 50 g of grated parmesan to the filling for extra depth, or swap the spinach for a mix of spinach and chard. Serving:
Serve with a fresh Greek salad of tomato, cucumber, red onion and kalamata olives, along with some good bread and a bowl of tzatziki on the side. Portion size:
If your air fryer is smaller, you can divide the pie into two smaller tins and bake in two batches — or shape it into individual triangles.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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