Mushroom, feta and spinach filo spirals in the air fryer

Cook one finely chopped large onion in a skillet with 4 to 5 tbsp olive oil and a sprinkle of salt until soft and golden, about 8 minutes.

Clean the mushrooms with a damp kitchen towel, pop off the tough stems (save for soups or stews) and slice; bigger chunks make a meatier pie.

Add the mushrooms, raise the heat to medium-high and season with a little salt and pepper; cook about 5 minutes until their juices release and mostly dry up, keeping the filling as dry as possible.

Add 8 oz baby spinach and cook until wilted and most of the liquid has evaporated.

Add the grated garlic and warm through 20 to 30 seconds.

Season with crushed red pepper flakes and 1 tsp dried oregano. Off the heat, crumble in 8 oz feta so it does not melt; mix and taste for salt and pepper.

Melt 4 oz unsalted butter with about 1/8 tsp salt.

For each spiral, layer two sheets of filo, drizzling melted butter between and over the top, especially along the top edge so it seals.

Spread 3 heaping tablespoons of filling along the bottom third; optionally add roasted red peppers or chopped Kalamata olives. Roll up, then twist into a spiral.

Place on a parchment-lined baking tray and brush all over generously with the remaining butter.

To freeze, freeze on the tray until solid, then transfer to freezer-safe bags; bake straight from frozen.

Air fry at 350F about 15 minutes until golden and crisp; the lower temperature keeps the outside from burning before the inside cooks. Cool a few minutes.

From frozen, air fry at 350F for about 20 to 22 minutes.

Serve with tzatziki, harissa or a tomato sauce.

In the oven, bake the brushed tray on the middle rack at 350F for about 45 minutes, up to an hour, until golden and crisp.