Crispy Air Fryer Spinach and Feta Pastries

There are days when I crave something warm, flaky, and savory, but I don’t want to spend an hour preparing a complicated appetizer. That’s exactly when these Air Fryer Crispy Air Fryer Spinach and Feta Pastries come to mind. Made with buttery puff pastry, tender spinach, tangy feta cheese, and a hint of garlic, these golden little pastries deliver the kind of crisp texture and creamy filling that make a simple snack feel special.

What I love about this recipe is how a handful of everyday ingredients can create something that looks impressive without requiring professional baking skills. The puff pastry becomes beautifully golden on the outside, while the spinach and feta filling stays savory and rich inside. A little black pepper and garlic bring everything together without overpowering the cheese.

The air fryer makes the process especially convenient. You don’t need to heat a large oven for a small batch, and the circulating hot air helps the pastry puff and brown. The trick is to remove excess moisture from the spinach, avoid overfilling the pastry, and leave enough room between the pieces for the air to circulate.

These pastries are lovely for a weekend brunch, an afternoon snack, a party appetizer, or a light lunch alongside a fresh salad. You can prepare them as small squares, folded triangles, or little rectangular parcels. Once you understand the basic method, it’s easy to adapt the filling with herbs, different cheeses, or a little chopped chicken.

Why You’ll Love This Recipe

• 🥐 Golden, flaky pastry: Puff pastry develops crisp layers and a beautiful golden exterior in the air fryer.
• 🥬 A savory spinach filling: Spinach brings a mild, earthy flavor that pairs naturally with salty feta.
• 🧀 Creamy, tangy cheese: Feta adds a distinctive savory taste without needing a complicated sauce.
• ⏱️ Convenient small-batch cooking: The air fryer is ideal when you’re making a few pastries rather than a full tray.
• 🧄 Simple ingredients: Frozen or fresh spinach, puff pastry, feta, garlic, and basic seasonings are all you need.
• 🎉 Perfect for entertaining: Individual pastries are easy to serve at gatherings, brunches, and family get-togethers.
• 🥡 Make-ahead friendly: You can prepare the filling in advance and assemble the pastries when you’re ready to cook.
• 🌿 Easy to customize: Add dill, parsley, spring onion, chili flakes, or a different cheese to suit your taste.
• 🍽️ Versatile serving options: Enjoy them as an appetizer, snack, lunch, or side dish with soup and salad.

My Personal Experience

Spinach and feta are one of those combinations that work beautifully because the ingredients balance each other. Spinach has a gentle, earthy flavor, while feta is salty, tangy, and slightly crumbly. Wrapped in crisp puff pastry, they become a filling that tastes satisfying without being overly complicated.

The biggest lesson with this recipe is that the filling must not be watery. Spinach naturally holds moisture, and frozen spinach can release a surprising amount of liquid after thawing. If that moisture ends up inside the pastry, the bottom may become damp before the outer layers have time to crisp.

I recommend squeezing cooked spinach thoroughly before mixing it with feta. If you’re using fresh spinach, cook it briefly until wilted, let it cool, and press out the excess liquid. This small preparation step has a major effect on the finished texture.

The second thing I pay attention to is the puff pastry itself. It needs to stay cold enough to handle easily but should be thawed sufficiently to fold without cracking. If the pastry becomes warm and sticky, the layers may not puff as well, and the pieces can be harder to seal.

I also avoid adding too much filling. It’s tempting to pack each pastry with as much spinach and feta as possible, but a modest amount gives the edges room to seal securely. A pastry that leaks cheese or opens during cooking can still taste good, but it won’t have the neat, flaky appearance you’re aiming for.

Finally, the air fryer rewards a little patience. Different models circulate air differently, and pastry thickness can affect browning. I start checking early, look for a deep golden color, and make sure the pastry is cooked through rather than relying only on the timer.

Once you get these details right, the recipe becomes wonderfully straightforward. The pastries are crisp outside, savory inside, and easy to serve fresh from the air fryer. They’re also flexible enough to make with the ingredients you already have in the refrigerator.

Required Equipment

Air Fryer

A basket-style or oven-style air fryer works well. You’ll need enough space to arrange the pastries in a single layer without letting them touch too closely.

Mixing Bowl

Use a medium bowl to combine the spinach, crumbled feta, garlic, pepper, and optional herbs. A bowl with enough room makes it easier to mix the filling evenly.

Frying Pan

A small frying pan is useful if you’re using fresh spinach. Briefly cooking it helps remove excess moisture and reduces its volume before filling the pastry.

Colander or Fine-Mesh Strainer

A colander helps drain thawed frozen spinach or cooked fresh spinach. You can press the spinach against the sides to remove excess water.

Clean Kitchen Towel or Paper Towels

These are useful for squeezing moisture out of spinach. If you use a kitchen towel, choose one that is clean and suitable for food preparation.

Sharp Knife or Pizza Cutter

Use a knife or pizza cutter to divide the puff pastry into even squares or rectangles. Uniform pieces cook more consistently.

Pastry Brush

A pastry brush makes it easy to apply beaten egg to the tops of the pastries. This gives them a shiny, golden finish. If you prefer not to use egg, a light brushing of milk can work, though the color may be less rich.

Fork

A fork is useful for pressing the pastry edges together and creating a simple decorative seal.

Food Thermometer (Optional)

A thermometer is not essential for every pastry, but it can help if you want to check the temperature of the filling. For a filling containing spinach and feta, aim for a hot center of approximately 165°F (74°C) as a practical reheating and serving target. Pastry doneness should also be judged by its puffed, golden appearance and cooked-through layers.

Ingredients & Substitutions

This recipe makes 8 individual spinach and feta pastries, depending on how you cut and fold the pastry. The filling is intentionally simple so the spinach and feta remain the stars.

Puff Pastry — 1 sheet (approximately 250–275 g)

Puff pastry creates the crisp, buttery layers around the filling. Store-bought pastry is convenient and gives consistent results.

Substitution: Use a suitable vegan puff pastry if you want a dairy-free pastry base. Check the package directions for thawing and cooking.

Spinach — 200 g fresh or 150 g frozen

Spinach provides the earthy, savory base of the filling. Fresh spinach shrinks considerably when cooked, while frozen spinach is convenient and easy to portion.

Substitution: Baby spinach works particularly well. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible.

Feta Cheese — 100 g, crumbled

Feta brings a salty, tangy flavor that balances the spinach and rich pastry.

Substitution: Use a combination of feta and ricotta for a softer filling, or replace some feta with crumbled goat cheese. Ricotta contains more moisture, so drain it well.

Garlic — 1 clove, finely minced

Garlic adds savory depth and complements both spinach and feta.

Substitution: Use ¼ teaspoon garlic powder if fresh garlic isn’t available.

Olive Oil — 1 teaspoon

A small amount of oil helps soften the garlic and cook fresh spinach. You may need less if your spinach releases enough moisture during cooking.

Substitution: Use a small knob of butter or another cooking oil.

Egg — 1 large, beaten

The egg wash helps the pastry develop a shiny, golden finish. You may not need all of it.

Substitution: Brush with a little milk or unsweetened plant milk. The finished color may be less glossy.

Black Pepper — ¼ teaspoon

Black pepper adds gentle warmth. Because feta is already salty, taste the filling before adding extra salt.

Optional Herbs: Add 1 teaspoon chopped fresh dill or parsley for a fresher, more aromatic filling.

Why These Ingredients Work Together

• Puff pastry provides crisp, delicate layers and a buttery flavor.
• Spinach adds color and a mild, earthy taste.
• Feta provides saltiness and tang, eliminating the need for a complicated cheese sauce.
• Garlic gives the filling a savory backbone.
• Egg wash helps the tops brown evenly and look appetizing.

The most important ingredient detail is moisture control. Spinach should be cooked and squeezed dry before it is mixed with feta. This allows the pastry to crisp without becoming soggy around the filling.

Air-Fryer Notes

Preheating: Preheat your air fryer to 350°F (177°C) for 3–5 minutes. Puff pastry generally benefits from a properly heated cooking chamber, although the ideal setting varies by appliance.

Basket spacing: Arrange the pastries in a single layer, leaving approximately 1 inch (2.5 cm) between pieces when space allows. Puff pastry expands as it cooks, so don’t crowd the basket.

Oil spray: You usually don’t need oil spray on the pastry if you use an egg wash. If your basket tends to stick, use a small amount of suitable oil on the basket or an air-fryer-safe perforated liner that does not obstruct airflow.

Flipping: Do not flip the pastries. Their tops need to remain undisturbed for the egg wash to brown and the layers to puff. If your air fryer browns unevenly, rotate the basket or reposition the pastries carefully.

Finishing at higher heat: Start at 350°F (177°C). If the pastry is cooked but still pale, you can increase to 375°F (191°C) for 1–3 minutes, checking frequently. Avoid increasing the heat if the edges are already dark.

Internal temperature: For a hot, thoroughly reheated filling, approximately 165°F (74°C) is a useful target. The filling is not raw meat, so this is a practical serving and reheating target rather than a universal safety requirement for every pastry. The pastry should also be fully puffed, crisp, and cooked through, without raw dough in the folds.

Cooking time: Allow approximately 10–15 minutes, depending on pastry size, filling temperature, and your air fryer. Larger or thicker pastries may take longer. Check early because the outer layers can brown quickly.

How to Make Crispy Air Fryer Spinach and Feta Pastries

Step 1: Thaw the Puff Pastry

Thaw one sheet of puff pastry according to the package instructions. It should be flexible enough to unfold without cracking but still feel cool to the touch.

If it becomes too warm or sticky, place it in the refrigerator for 10–15 minutes before cutting. Cold pastry is easier to handle and helps preserve the layers that puff during cooking.

Lightly flour your work surface if needed, but avoid adding too much flour because it can make the pastry dry.

Step 2: Prepare the Spinach

If you’re using fresh spinach, heat 1 teaspoon of olive oil in a small frying pan over medium heat. Add the minced garlic and cook for approximately 20–30 seconds, just until fragrant.

Add the spinach and cook for 2–4 minutes, stirring until the leaves wilt. Remove the pan from the heat and allow the spinach to cool.

If you’re using frozen spinach, thaw it completely and drain it well. You can warm it briefly with the garlic, or simply mix it with cooked garlic after draining.

Important: Squeeze out as much excess moisture as possible. Place the spinach in a clean kitchen towel or paper towels and press firmly. Let it cool before mixing with the feta so the cheese doesn’t soften excessively.

Step 3: Mix the Filling

Transfer the drained spinach to a mixing bowl. Add the crumbled feta, garlic, black pepper, and optional chopped dill or parsley.

Stir until the ingredients are evenly combined. Taste a small amount before adding salt, as feta can vary significantly in saltiness.

The filling should be moist enough to hold together but not watery. If liquid collects at the bottom of the bowl, drain it before assembling the pastries.

Step 4: Cut the Pastry

Unfold the puff pastry sheet on a lightly floured surface. Use a sharp knife or pizza cutter to divide it into eight approximately equal squares or rectangles.

If you prefer triangular pastries, cut the sheet into larger squares that can be folded diagonally. For rectangular parcels, use a spoon to portion the filling down the center of each piece.

Keep the pastry cool while you work. If it becomes soft, refrigerate it briefly before continuing.

Step 5: Fill the Pastries

Place approximately 1–1½ tablespoons of spinach and feta filling in the center of each pastry piece, adjusting the amount to fit your chosen shape.

Leave a clear border around the edges. Overfilling can make the pastry difficult to seal and may cause the filling to leak during cooking.

Avoid placing filling directly on the sealing edges, as this can prevent the pastry from sticking together.

Step 6: Fold and Seal

Fold each pastry piece into a triangle or rectangle, depending on your preferred shape.

Press the edges together gently with your fingers, then use a fork to crimp the border. Make sure the edges are sealed without crushing the entire pastry.

Transfer the shaped pastries to a tray or plate while you finish assembling the remaining pieces.

If the pastry feels warm or floppy, chill the assembled pastries for 10 minutes. This helps them hold their shape during cooking.

Step 7: Apply the Egg Wash

Beat one egg in a small bowl. Brush a thin layer over the tops of the pastries, avoiding heavy pooling around the edges.

The egg wash helps the pastry brown and develop a glossy finish. Try not to let it drip underneath the pastries, as this can make them stick to the basket.

If you prefer an egg-free version, brush the tops lightly with milk or an appropriate plant-based alternative.

Step 8: Preheat the Air Fryer

Preheat your air fryer to 350°F (177°C) for 3–5 minutes.

Arrange the pastries so that they can be transferred easily into the basket. If your air fryer is small, cook in batches rather than squeezing everything into one layer.

Step 9: Air Fry Until Golden

Place the pastries in the basket with space between each piece.

Air fry at 350°F (177°C) for 10–15 minutes, checking from the 8–10-minute mark. The pastry should rise, develop distinct layers, and turn golden brown.

Cooking time depends on the size of the pastries, how cold they are, and the performance of your appliance. If the tops brown too quickly but the pastry around the base remains pale, reduce the temperature slightly and continue cooking.

For a fully heated filling, check that the center is hot, aiming for approximately 165°F (74°C) if you’re using a thermometer. Make sure the pastry is cooked through rather than simply browned on the surface.

Step 10: Finish and Serve

If the pastries are cooked through but look pale, increase the temperature to 375°F (191°C) for 1–3 minutes, checking frequently.

Carefully remove the pastries and let them rest for 2–3 minutes. The filling will be very hot immediately after cooking, and a brief rest makes them easier to handle.

Serve warm, when the pastry is crisp and the spinach-feta filling is savory and creamy.

Common Mistakes to Avoid

• Using wet spinach: Excess liquid is the most common cause of soggy pastry. Drain and squeeze the spinach thoroughly before mixing the filling.
• Overfilling the pastry: Too much filling makes sealing difficult and encourages leaks. Start with 1–1½ tablespoons per piece.
• Working with warm pastry: Soft pastry can become sticky and lose its shape. Chill it briefly if it becomes difficult to handle.
• Leaving the edges unsealed: Filling may escape during cooking. Press the edges firmly and crimp them with a fork.
• Crowding the air fryer: Pastries need room to expand and brown. Cook in batches if necessary.
• Using too much egg wash: Excess egg can pool around the base and make the pastry stick. Brush on a thin, even layer.
• Cooking at excessively high heat: The tops may brown before the inner layers finish cooking. Start at 350°F (177°C) and adjust only if needed.
• Assuming golden tops mean the pastry is fully cooked: Check the underside and the thickest part of the pastry. It should look crisp and cooked through, without damp, raw-looking dough.
• Serving immediately from the basket: The filling will be very hot. Rest the pastries for 2–3 minutes before eating.

Pro Tips for Best Results

Squeeze the spinach twice if needed. If the filling still looks wet after the first squeeze, press it again. Removing excess water is more effective than trying to compensate with extra cooking time.

Let the filling cool before assembly. Warm filling softens the butter in puff pastry and can make the dough harder to handle. Cool it to room temperature before filling the pastry.

Keep the pastry cold. Cold puff pastry is easier to cut and fold. If it becomes soft while you’re assembling the parcels, refrigerate it for a few minutes.

Use a moderate amount of filling. A generous spoonful is enough to provide flavor without making the pastry difficult to seal.

Seal the edges carefully. Press the border firmly with a fork, and keep filling away from the edge. If needed, lightly moisten the border with water before sealing.

Preheat for consistent browning. A preheated air fryer helps the pastry start cooking promptly and encourages better puffing.

Don’t flip the pastries. Their tops need to remain intact. If necessary, rotate their positions carefully to compensate for uneven browning.

Add herbs thoughtfully. Dill is particularly good with feta, while parsley provides a fresh, mild finish. A little lemon zest can brighten the filling without adding excess moisture.

Let them rest briefly. A couple of minutes helps the filling settle while allowing the pastry to remain crisp.

Measure the cheese if tracking macros. Feta contributes protein, fat, sodium, and calories. The puff pastry often contributes a substantial share of the calories and carbohydrates, so use the nutrition information from your actual pastry brand.

Air-Fryer Benefits of Spinach

Spinach is a leafy green vegetable that provides vitamin K, folate, and other nutrients, including carotenoids. It also adds color and flavor without requiring a heavy sauce.

In this recipe, the air fryer is particularly useful for cooking the pastry around a pre-prepared filling.

• Convenient small batches: You can cook a few pastries without heating a full-size oven.
• Crisp pastry layers: Circulating hot air helps the exterior become golden and flaky.
• Less added cooking fat: Store-bought puff pastry already contains fat, so additional oil is usually unnecessary.
• Easy portion control: Individual parcels make it straightforward to serve consistent portions.

Spinach does not make every spinach pastry low-calorie or low-carbohydrate. Puff pastry and feta still contribute calories, fat, and carbohydrates. However, the spinach adds vegetable content and flavor to a simple savory snack.

Variations You Can Try

1. Spinach and Feta Triangles

Fold each pastry square diagonally into a triangle. Crimp the edges with a fork and follow the same cooking method. These are ideal for party platters.

2. Spinach and Feta Pinwheels

Spread a thin layer of well-drained filling over the pastry, roll it up, and slice into rounds. Keep the filling layer thin so the spirals hold their shape.

3. Spinach, Feta, and Sun-Dried Tomato Pastries

Add 1–2 tablespoons of finely chopped, well-drained sun-dried tomatoes to the filling. Their tangy flavor complements the feta.

4. Spinach, Feta, and Chicken Pockets

Mix in a small amount of finely chopped cooked chicken for a heartier filling. Keep the chicken pieces small and avoid adding extra moisture.

5. Spinach and Ricotta Pastries

Replace part of the feta with well-drained ricotta for a softer, milder filling. Since ricotta can add moisture, use a smaller amount and drain it well.

Can You Make These Pastries in the Oven?

Yes. Preheat a conventional oven to 400°F (204°C). Arrange the filled, egg-washed pastries on a parchment-lined baking sheet, leaving room between them.

Bake for approximately 18–25 minutes, checking from around 15 minutes. The pastries should be puffed, deeply golden, and cooked through. Larger parcels may need longer.

The oven is useful for preparing a larger batch, while the air fryer is convenient for smaller quantities. Cooking times differ because air fryers and ovens circulate heat differently, so check the pastry’s appearance and doneness rather than relying solely on the timer.

Tips for This Recipe

• Prepare the filling ahead: Cook and drain the spinach, then mix it with feta and seasonings. Refrigerate in a covered container for up to 2 days.
• Assemble just before cooking: For the crispest result, fill and seal the pastry when you’re ready to cook. You can also refrigerate assembled, uncooked pastries briefly.
• Keep the filling cold: A cool filling helps prevent the pastry from softening during assembly.
• Make uniform pieces: Similar-sized pastries cook at a similar rate, making it easier to achieve even browning.
• Avoid excess flour: Use just enough flour to prevent sticking when rolling or cutting the pastry.
• Serve with a dip: Plain Greek yogurt with lemon and herbs makes a fresh accompaniment.
• Cook in batches: If you’re making a larger quantity, avoid crowding the air fryer.
• Reheat rather than microwave when possible: The air fryer helps restore some of the flaky texture.

Optional Additions

The following ingredients can add variety without changing the basic recipe.

Addition	Suggested amount	Flavor and carbohydrate notes
Fresh dill	1 teaspoon, chopped	Classic pairing with feta; minimal carbohydrate contribution.
Chopped parsley	1 tablespoon	Adds freshness and color with very little carbohydrate.
Chili flakes	A pinch	Adds heat with negligible carbohydrate at this quantity.
Sun-dried tomatoes	1–2 tablespoons, chopped	Adds tangy sweetness; carbohydrate content varies by product.
Grated Parmesan	1–2 tablespoons	Adds a salty, savory flavor and a small amount of carbohydrate.
Lemon zest	½ teaspoon	Brightens the filling with negligible carbohydrate at this amount.
Chopped cooked chicken	50–75 g	Adds protein with virtually no carbohydrate if unseasoned.
Sesame seeds	1 teaspoon	Adds a subtle nutty finish; contributes some fat and a small amount of carbohydrate.

Dips and Sauces

• Lemon yogurt dip: Mix plain Greek yogurt with lemon juice, garlic powder, and chopped dill.
• Garlic yogurt sauce: Combine yogurt with minced garlic and black pepper for a creamy, savory dip.
• Sweet chili sauce: Adds a sweet and spicy contrast, but check the label because it can be high in sugar.
• Marinara sauce: A small portion provides a tomato-based dip. Choose a variety without excessive added sugar if you’re monitoring carbs.
• Herbed sour cream: Mix sour cream with parsley, dill, and black pepper for a rich accompaniment.

The pastries themselves contain carbohydrates from puff pastry, so they are not inherently keto-friendly. The total carbohydrate content depends on the pastry brand, filling quantities, and serving size.

Serving Ideas

These spinach and feta pastries can fit into several different meals and occasions.

For brunch: Serve them with scrambled eggs, fresh tomatoes, cucumber, and fruit for a relaxed weekend meal.

As a party appetizer: Arrange the pastries on a platter with yogurt dip and marinara sauce. Smaller triangles or pinwheels are especially convenient for guests.

With soup: Pair them with tomato soup, vegetable soup, or a light chicken soup for a satisfying lunch.

With a fresh salad: A simple salad of cucumber, tomato, lettuce, and lemon dressing balances the richness of the pastry.

For an afternoon snack: Serve one or two pastries with tea or coffee when you want something savory.

As a light lunch: Pair the pastries with a salad and a source of additional protein, such as grilled chicken or plain Greek yogurt, depending on your appetite.

Storage & Reheating

Refrigerating Leftovers

Let the pastries cool briefly, then place them in an airtight container and refrigerate within two hours of cooking. Store at 40°F (4°C) or below and use within 3–4 days.

The pastry will soften as it absorbs moisture from the filling, but reheating in the air fryer can restore some crispness.

Freezing

For best results, freeze the pastries before cooking. Assemble and seal them, then arrange them in a single layer on a tray until firm. Transfer to a freezer-safe container or bag and label with the date.

For best quality, use within 1–2 months. You can cook them from frozen, although they will need additional time. Start at 350°F (177°C) and check regularly for golden pastry and a hot center.

You can also freeze cooked pastries, but the texture may be softer after thawing. Cool them completely before wrapping and freezing.

Reheating in the Air Fryer

1. Preheat the air fryer to 320°F (160°C) for 2–3 minutes.
2. Place the refrigerated pastries in a single layer.
3. Heat for approximately 3–5 minutes, checking that the filling is thoroughly hot.
4. If needed, continue in 1–2-minute increments.
5. For reheated leftovers, aim for a center temperature of 165°F (74°C).

If the pastry needs more color, finish briefly at 350°F (177°C), checking frequently so the edges don’t burn.

Can You Reheat Them in the Microwave?

Yes, but the pastry will usually become soft rather than flaky. Use the microwave when convenience matters most, and choose the air fryer when you want to restore the crisp texture.

Frequently Asked Questions

1. Can I use frozen spinach for air fryer spinach and feta pastries?

Yes. Frozen spinach works very well and saves preparation time. Thaw it completely, drain it, and squeeze out as much liquid as possible before mixing it with the feta. Excess moisture can make the pastry soggy.

2. How do I stop puff pastry from getting soggy?

The most important step is to remove excess moisture from the spinach. Cool the filling before assembling the pastries, avoid overfilling them, and cook them in a preheated air fryer with enough room for air to circulate. Don’t add watery sauces to the filling.

3. What temperature should I use for puff pastry in an air fryer?

Start at 350°F (177°C) and cook for approximately 10–15 minutes, depending on the size and thickness of the pastries. The pastry should be puffed, golden, and cooked through. If it remains pale after cooking, a short finish at 375°F (191°C) may help.

4. Can I make spinach and feta pastries ahead of time?

Yes. Prepare the filling up to 2 days ahead and refrigerate it in a covered container. You can also assemble the pastries ahead and refrigerate them briefly before cooking. For the best texture, cook them shortly before serving.

5. Can I cook these pastries from frozen?

Yes. Uncooked, assembled pastries can be cooked from frozen. Start at 350°F (177°C) and allow additional time, checking regularly. The total time depends on their size and the air fryer. Ensure the pastry is cooked through and the filling is hot before serving.

6. Can I use a different cheese instead of feta?

Yes. Goat cheese provides a similarly tangy flavor, while ricotta makes the filling milder and creamier. Mozzarella can also work, although it has a less distinctive flavor. Drain moist cheeses well and adjust the seasoning to taste.

7. Are air fryer spinach and feta pastries keto-friendly?

Traditional puff pastry is generally high in carbohydrates, so this recipe is not suitable for a strict ketogenic diet as written. You could experiment with a low-carb pastry alternative, but the texture and cooking time will differ. Check the nutritional information for your pastry and calculate the final carbohydrates per serving.

Nutritional Breakdown (Per Serving)

The following estimates are based on eight pastries made with approximately 250–275 g of puff pastry, 200 g of fresh spinach, 100 g of feta, one egg for the wash, and the measured oil and seasonings. The values assume one pastry per serving.

Nutrient	Estimated amount
Calories	190 kcal
Protein	5 g
Total fat	13 g
Total carbohydrates	13 g
Fiber	1 g
Net carbohydrates	12 g

Nutrition note: These values are estimates and can vary considerably depending on the puff pastry brand, the amount of egg wash used, and the size of each pastry. For accurate blog nutrition data, calculate the recipe using the actual ingredient labels and final serving count. Optional dips and additions are not included.

Recipe Snapshot

Recipe Name: Crispy Air Fryer Spinach and Feta Pastries

Prep Time: 15 minutes

Cook Time: 10–15 minutes per batch

Preheating Time: 3–5 minutes

Total Time: Approximately 30–40 minutes, excluding extra time needed to thaw pastry or cook and cool fresh spinach

Course: Appetizer, Snack, Light Lunch

Cuisine: Mediterranean-inspired

Cooking Method: Air Fryer

Servings: 8 pastries

Calories: Approximately 190 kcal per pastry

Main Ingredients: Puff pastry, spinach, feta cheese, garlic, olive oil, black pepper, and egg wash

Dietary Notes: Vegetarian when using suitable pastry; not inherently keto or low-carb.

Air Fryer Temperature: 350°F (177°C)

Optional Finishing Temperature: 375°F (191°C)

Filling Temperature: Approximately 165°F (74°C) as a practical hot-center target