Fillo pastry swirl in air fryer with cooked ham
Looking for a show-stopping **christmas menu appetizer**? This **fillo pastry swirl** filled with savory cooked ham, spinach, and ricotta is unbelievably delicious and ready in just 45 minutes! This **air fryer recipe** transforms simple ingredients into an elegant **cooked ham appetizer** perfect for any celebration. Get ready to impress your guests with this easy and flavorful delight!
Dietary Information
Servings:
- 1
To prepare the fillo pastry swirl in air fryer with cooked ham, start with the filling: in a pan, heat a drizzle of olive oil with the garlic 1, pour in the cleaned spinach 2, cover with the lid 3 and let it wilt.
- 2
Once the spinach is soft 4, remove the garlic 5 and squeeze it in a colander 6, to remove excess liquid.
- 3
Chop the spinach with a knife and put it in a bowl 7. Also chop the slices of cooked ham 8. In a bowl, pour in the ricotta cheese, grated cheese 9.
- 4
Pour in the olive oil, and flavor with the thyme leaves 10. Now add the mixture to the chopped spinach 11, salt and pepper. Mix and incorporate the cooked ham 12.
- 5
Mix well and transfer the filling into a disposable pastry bag without a nozzle 13. Take care of the fillo pastry: spread a sheet on a tea towel, brush it with oil, then overlap another sheet 14, so as to create a double layer, fold it in half on the long side 15.
- 6
Squeeze a strip of filling on one side 16, brush the rest of the pastry with oil. Now fold the pastry from the long side of the filling 18.
- 7
Form a sausage 19 by making the pastry adhere well, roll up the sausage to form a swirl 20. Brush with oil 21.
- 8
Transfer the swirl on a sheet of parchment paper cut to size, Distribute the sesame seeds on top 22. Place the swirl in the air fryer 23. Cook at 190° for 10 minutes. Remove the swirl from the oven, which will be well golden on the surface 24.
- 9
Transfer it to a serving plate and distribute around 8 slices of cooked ham 25 and a few thyme leaves 26. The swirl is ready to be brought to the table 27.
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