Spanakopita

Prep Time: 15 minutes 

Cook Time: 10-15 minutes

Servings: 5

 

Ingredients

5 small CrepiniⓇ  Egg Wraps with (Gluten-Free Grains or Cauliflower)
1 tablespoon unsalted butter, melted

 

For the Filling

One 9 ounce package frozen chopped spinach, thawed
2 teaspoons extra-virgin olive oil
¼ cup yellow onion, finely chopped
¼ cup green onion, thinly sliced
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon dried oregano
¼ crushed red pepper flakes
¼ teaspoon lemon zest
2 ounces (½ cup) crumbled Feta cheese
1 ounce (¼ cup) grated Parmesan cheese
⅛ teaspoon ground nutmeg

Directions 

  1. Place spinach in a fine mesh sieve and press out all liquid. Transfer to a medium mixing bowl and set aside.
  2. To a 12-inch nonstick skillet over medium heat, warm oil.
  3. Add onion and green onions to pan and cook until softened, 3-5 minutes.
  4. Add garlic, salt, oregano, red pepper flakes, and black pepper. Cook an additional minute then transfer to the bowl with spinach.
  5. Add lemon zest, feta, parmesan, and nutmeg to bowl. Stir to combine.
  6. When ready to assemble, place 3 tablespoons filling in the center of a Crepini, forming it into a triangle shape. Fold each side of the edges of the Crepini over to the center to form a triangle shape. Flip over so the seam side is down.
  7. Repeat the process with remaining Crepinis and filling. Brush tops with melted butter. 
  8. Place Spanakopita in the airfryer. Turn to 400°F. Bake until crispy, 5-6 minutes.
  9. Remove from airfryer, place on a plate, and serve. 

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