Air Fryer Recipe
Crispy Spinach and Feta Wontons
Crispy spinach and feta wontons are a delightful snack, perfect for air frying and easy to make.
Ingredients
- 200g fresh spinach leaves, washed and finely chopped
- 100g feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 30 wonton wrappers
- Salt and pepper, to taste
- Olive oil spray
Method
- Heat a tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until translucent and aromatic.
- Stir in the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
- Transfer the spinach mixture to a bowl and add the crumbled feta cheese. Season with salt and pepper to taste and mix until well combined.
- On a clean surface, place a wonton wrapper. Add a teaspoon of the spinach and feta mixture to the center of the wrapper. Lightly moisten the edges with water, then fold it over to form a triangle, pressing the edges to seal.
- Repeat the process for the remaining wonton wrappers and filling.
- Preheat your air fryer to 180°C (350°F). Lightly spray each wonton with olive oil spray. Place them in a single layer in the air fryer basket, cooking in batches if necessary.
- Air fry for 8-10 minutes, or until they are golden and crispy, flipping halfway through.
- Remove the wontons from the air fryer and let them cool slightly before serving.
Why this works in an air fryer
Cooking moisture out of the spinach first keeps the filling from steaming the wrappers from inside. A light oil spray helps the thin wheat wrappers conduct heat and brown under rapid air circulation, while the feta adds salt and fat without melting into a runny filling.
Equipment notes
Assumes a 5-6 litre basket taking about 10-12 wontons in one layer with space between them; in a single-drawer model cook in batches, while in a dual-zone air fryer split them evenly and check the outer corners first, as smaller loaded drawers often brown 1-2 minutes faster.
Common pitfalls
- Wrappers splitting at the seams before browning? The filling is too wet or overfilled; squeeze excess liquid from the cooked spinach and keep to a level teaspoon per wonton.
- Pale centres with dark tips by minute 8? The pointed edges are drying faster than the flat faces; spray more evenly and reduce to 170°C for the final few minutes.
- Wontons sticking to the basket and tearing when turned? They were under-oiled or moved too early; spray the basket lightly and flip only once the underside feels firm and crisp.
- Edges opening during cooking? The seal was dusty, dry or feta has smeared onto it; wipe the border clean, moisten lightly, and press out trapped air before sealing.
Variations & substitutions
- Use frozen spinach, fully defrosted and squeezed very dry; it gives a denser filling and usually needs no extra pan time once heated through.
- Swap feta for goat's cheese for a softer, tangier centre, but use slightly less filling because it loosens more as it warms.
- Add chopped dill, mint or parsley to the cooled filling; fresh herbs add moisture, so avoid adding them while the spinach is still hot.
- Use filo squares instead of wonton wrappers for a flakier result; brush or spray each layer with oil and expect faster browning, so start checking after 6 minutes.
Storage & reheating
Keep cooked wontons in the fridge for up to 3 days, then reheat in a single layer in the air fryer at 170°C for 3-5 minutes until the wrappers re-crisp and the filling is hot.
Nutrition
Calories: 250
