Servings: 8
Cooking Time: 10 Minutes
Ingredients :
½ (10-ounce) package frozen spinach, thawed and squeezed dry (about 1 cup)
¾ cup crumbled feta cheese
¼ cup grated Parmesan cheese
¼ cup pine nuts, toasted
⅛ teaspoon ground nutmeg
1 egg, lightly beaten
½ teaspoon salt
freshly ground black pepper
6 sheets phyllo dough
½ cup butter, melted
Directions :
1. Combine the spinach, cheeses, pine nuts, nutmeg and egg in a bowl. Season with salt and freshly ground black pepper.
2. While building the phyllo triangles, always keep the dough sheets you are not working with covered with plastic wrap and a damp clean kitchen towel. Remove one sheet of the phyllo and place it on a flat surface. Brush the phyllo sheet with melted butter and then layer another sheet of phyllo on top. Brush the second sheet of phyllo with butter. Cut the layered phyllo sheets into 6 strips, about 2½- to 3-inches wide.
3. Place a heaping tablespoon of the spinach filling at the end of each strip of dough. Fold the bottom right corner of the strip over the filling towards the left edge of the strip to make a triangle. Continue to fold the phyllo dough around the spinach as you would fold a flag, making triangle after triangle. Brush the outside
of the phyllo triangle with more melted butter and set it aside until you’ve finished the 6 strips of dough, making 6 triangles.
4. Preheat the air fryer to 350°F.
5. Transfer the first six phyllo triangles to the air fryer basket and air-fry for 5 minutes. Turn the triangles over and air-fry for another 5 minutes.
6. While the first batch of triangles is air-frying, build another set of triangles and air-fry in the same manner. You should do three batches total. These can be warmed in the air fryer for a minute or two just before serving if you like.