Filo is made for air fryers, since it needs dry circulating heat rather than oil to shatter properly. Work fast and keep the unused sheets under a damp tea towel, because filo goes from pliable to cracking in about ninety seconds in open air.
Everything you need
- 6 filo pastry sheets
- 1½ cups (225 g) feta, crumbled
- ½ cup (125 g) ricotta
- 1 large egg
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon zest
- ½ tsp black pepper
- 4 tbsp (57 g) unsalted butter, melted
- 1 tbsp (9 g) sesame seeds
- 2 tbsp honey, to serve
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Mash the feta, ricotta, egg, dill, mint, lemon zest and pepper together into a thick paste. Don't add salt; feta carries plenty.
For this step
- 1½ cups (225 g) feta
- ½ cup (125 g) ricotta
- 3 tbsp fresh dill
- 2 tbsp fresh mint
- 1 tbsp lemon zest
- ½ tsp black pepper
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Lay one filo sheet out and keep the rest under a damp tea towel. Brush the sheet lightly with melted butter and cut it in half lengthways.
For this step
- 6 filo pastry sheets
- 4 tbsp (57 g) unsalted butter
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Spoon a line of filling along the short edge of each half, leaving 2 cm clear at each side. Fold the sides in, then roll up tightly into a cigar.
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Repeat with the remaining sheets. Brush each finished roll all over with butter and sprinkle with sesame seeds.
For this step
- 6 filo pastry sheets
- 4 tbsp (57 g) unsalted butter
- 1 tbsp (9 g) sesame seeds
-
Preheat the air fryer to 180°C / 355°F for 3 minutes. Arrange the rolls seam side down, not touching, and work in batches if needed.
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Air fry for 8 to 10 minutes, turning once at 5 minutes, until deep golden and crisp all over. Serve warm with honey drizzled over.
For this step
- 2 tbsp honey
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Air fryer notes
- Cook at 180°C / 355°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- A damp tea towel over the spare filo isn't optional. Dry filo cracks and tears and you'll waste half the packet.
- Butter every surface. Any unbuttered patch stays pale and chewy instead of shattering.
Make it your own
- Add a handful of wilted, squeezed-dry spinach to the filling for spanakopita rolls.
- Swap the honey for a dusting of icing sugar and cinnamon for a sweeter finish.
Storing & reheating
Best warm. Assemble raw rolls and freeze on a tray for 2 months, then cook from frozen at 180°C for 14 minutes. Cooked rolls re-crisp at 180°C for 3 minutes.
Frequently asked
Can you cook filo pastry in an air fryer?
Yes, and it's one of the best things to do in one. The dry circulating heat crisps filo more evenly than an oven, in about half the time.
Why is my filo soggy in the middle?
The filling was too wet. Squeeze out any vegetables thoroughly and use block feta and drained ricotta rather than anything watery.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.