Heat 1 tablespoon olive oil in a pan over medium heat. Add diced onion and cook 3-4 minutes until soft. Stir in minced garlic and fresh spinach, cooking 5-7 minutes until spinach wilts completely. Remove from heat, cool 5 minutes, then squeeze out excess moisture with your hands or a towel. Transfer to a bowl and mix with crumbled feta, 1 beaten egg, salt, pepper, and optional nutmeg or dill.
10 oz fresh spinach, 1 small onion, 2 cloves garlic, 2 tbsp olive oil, 6 oz feta cheese, 2 whole eggs, salt, black pepper, nutmeg or dill
Unroll phyllo dough or puff pastry on a clean surface. Cut into 6 even squares (about 5x5 inches each). Keep unused dough covered with a damp towel to prevent drying. Lightly brush each square with olive oil for extra flakiness.
1 package phyllo dough, 2 tbsp olive oil
Place 2 tablespoons of spinach-feta filling in the center of each dough square. Brush edges with egg wash (1 beaten egg + 1 teaspoon water). Fold dough over filling to form a triangle or rectangle, pressing edges firmly to seal. Use a fork to crimp edges for extra security.
2 whole eggs
Preheat air fryer to 350°F for 3 minutes. Place hand pies in basket 1 inch apart, brush tops with remaining egg wash. Cook 6 minutes, flip pies, then cook 4-6 minutes more until golden brown and crispy. Check at 10 minutes to ensure even browning.
Remove pies from air fryer and let rest 3-5 minutes before serving to allow filling to set and prevent burns. Serve warm with tzatziki or lemon garlic aioli if desired.
