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Mini Spanakopita

Servings: 18
Calories: 65kcal

Equipment

  • 1 air fryer

Ingredients

  • 1 teaspoon olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (finely minced)
  • 1 10oz package frozen spinach (thawed, excess water squeezed out)
  • ½ cup cottage cheese
  • 1 ounce shredded mozzarella cheese
  • 1 egg
  • ¼ cup liquid egg white
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh dillweed (or 1 teaspoon dried)
  • ¼ teaspoon black pepper
  • 12 sheets phyllo pastry

Instructions

  • Heat the olive oil in a skillet over medium heat.
  • Cook the chopped onion and minced garlic for about 3 to 4 minutes, until soft.
  • Transfer the onion/garlic mixture to a bowl. Stir in the cottage cheese, mozzarella cheese, thawed spinach, egg, egg white, flour, dill, and black pepper.
  • Cut the 12 sheets of phyllo pastry into thirds (36 ⅓-sized sheets). Cover with plastic wrap and a damp towel, as phyllo pastry dries very quickly!
  • Take 1 piece of phyllo pastry, spritz it lightly with nonstick spray, and top with a second piece.
  • Spoon about 1 tablespoon of the filling mixture into the bottom corner of the phyllo rectangle. Fold the end of the rectangle over the filling to form a triangle. Keep folding the triangle over itself until all the pastry has been folded in.
  • Repeat 18 times. You have 36 ⅓-size rectangles of phyllo pastry. Spray 1 rectangle with nonstick, lay another on top (2 pastry rectangles per serving), spoon in a bit of filling, and fold end end of the rectangle over. You should end up with 18 little spanakopita triangles.
  • Preheat the air fryer to 375 °F
  • Spray both sides of the spanakopita triangles lightly with nonstick spray.
  • Air fry for about 6 minutes: 3 minutes on one side, and 3 minutes on the other side. The spanakopita triangles are done when they are lightly golden-brown.