Air-Fried Spanakopita

Instructions

• 1

  Place a large saucepan over high heat. Add the oil and yellow onion and cook, stirring for 2 minutes, or until softened. Add the pine nuts and cook, stirring for 1 minute, or until lightly browned.

• 2

  Add half the spinach and cook stirring for 2 minutes. Add the remaining spinach and stir until wilted.

• 3

  Transfer the spinach mixture to a colander set over a bowl to drain.

• 4

  Place the spinach mixture in a large bowl, add the green onions, lemon zest, parmesan, dill, mint, eggs, feta, salt and pepper and mix well to combine.

• 5

  Insert the wire rack into position 7. Set the oven to Air Fry, Super Convection, 375°F, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Place a sheet of pastry on the countertop and brush with some of the butter. Top with another sheet overlapping approximately 3-inches and continue buttering and layering with the remaining pastry.

• 7

  Place the pastry, buttered side down, in a 9-inch round (1½-inch deep) tart pan with a removeable base and gently ease it into the base and side. Place the filling into the pastry shell and loosely fold the overhanging pastry over the filling to partially cover. Place the tart on the pizza pan to catch any drips during cooking.

• 8

  Once preheated, place the pan in the oven and air fry for 40 minutes.

• 9

  The pastry should be golden brown and crisp. If not, air fry a little longer.

• 10

  Place the tart pan on a bowl and remove the side. Gently slide the pie off the base.

• 11

  Allow to cool slightly before slicing. Serve warm or at room temperature.