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We’re showing you how to make a savoury spanakopita and a giant cookie, all in your air fryer.

June 28, 2025

Hello friends – we’re sliding into your inbox again with some 10/10 recipes! 😋

On the menu today is Ryan’s irresistible Aussie-style spana-COB-ita and Wilko’s giant Caramilk cookie. Savoury and sweet – something for everyone.

On my FYP this week, I’ve seen quite a few Americans making watermelon flights – and gee they look good. Considering it’s the dead of winter here though 🥶, I’m thinking about trialling a potato flight instead?! Steamed baby potatoes, bacon, sour cream, all the good stuff… Stay tuned to see how it goes.

See you next week!

Aussie-Style Spanakopita

A classic Greek favourite with a true-blue twist. This Aussie-style Spanakopita is packed with a creamy, cob loaf-inspired filling that’s completely devour-able. Yiayia might not approve, but trust us – you’ve gotta make this once in your life.

✨ Makes 2 ✨

INGREDIENTS

  • 1 cup cream cheese

  • 1 cup sour cream

  • 2 cups mozzarella

  • 2 cups spring onion (green part)

  • 1 chicken breast, poached

  • 3 bacon rashers, sliced and cooked

  • ½ pack french onion soup mix

  • 1 cup parsley

  • 1 tsp pepper

  • 6 eggs, whisked

  • 8 rice paper sheets

  • 1 tsp sesame seeds

  • 1 sheet of baking paper

  • 1 tbsp chilli oil (to serve)

METHOD

  1. In a large mixing bowl, add cream cheese, sour cream, mozzarella, spring onion, chicken, bacon, french onion soup mix, parsley and pepper. Mix until fully combined. 

  2. Add the eggs to a shallow and wide dish, big enough to fit the rice paper. Dip a piece of rice paper in until completely coated, then lay flat on a damp wooden chopping board before it softens. Repeat until you have four sheets of rice paper lined up, with the edges slightly overlapping. 

  3. Divide the cheese and bacon mixture in half, then add spoonfuls on top of the rice paper going down the middle in a straight line, leaving 1 inch at the top and bottom. 

  4. Peel the edge of the now soft rice paper over the top and bottom of the laid down mixture, then peel the sides over and roll into the shape of a long sausage, ensuring it’s completely covered. 

  5. Coil the sausage into the shape of a snail, sprinkle with sesame seeds, then add to an air fryer basket lined with baking paper. Air fry for 20 mins at 180C until the top is golden and crispy. 

  6. Repeat steps 2-5, with the second half of the mixture and rice paper until it’s all used. 

  7. Serve Spana-Cob-Ita with chilli oil. Enjoy!

GIANT CARAMILK COOKIE

It only takes six sexy ingredients to assemble this awe-inspiring air fryer giant cookie. With the combined powers of Caramilk and crunchy peanut butter throughout, this sweet treat is sure to sweep the Most Requested Dessert Awards at your place til the end of the year.

✨ Serves 4-5 ✨

INGREDIENTS

  • 150g crunchy peanut butter

  • 150g unsalted butter

  • 200g brown sugar

  • 2 eggs

  • 250g self-raising flour

  • 180g block Caramilk, almost all chopped into choc-chip-sized bits (at least two or three squares reserved to ‘flake’)

  • Sea salt flakes

  • Ice-cream to serve

METHOD

  1. In a saucepan, melt the butter and the peanut butter until melted thoroughly together. Set aside to cool slightly.

  2. In a large bowl, whisk or spatula-fold the peanut butter and butter mixture with the brown sugar.

  3. Add the eggs; one by one; to combine.

  4. Pre-heat the air-fryer to 180°C.

  5. To the mixing bowl, add the self-raising flour, the Caramilk bits and a pinch of salt. Mix until a dough mixture is made.

  6. Line the air fryer basin with baking paper/parchment. Add half the cookie dough mixture.

  7. Cook for 15 minutes. Allow to cool slightly before removing carefully. Cook the second half of the dough. Set aside both large square cookie slabs.

  8. Serve with ice-cream. For the ultimate sandwich experience, jimmy out the ice cream from the carton and cut out a thick slice. Move quickly from here.

  9. Lay down one cookie slab. Place the ice cream slab atop it. Grate the remaining blocks of Caramilk on top of the ice cream.

  10. Add any other sugar-y garnishes – maple syrup, Nutella, caramel sauce – to your sweet tooth’s content.

  11. Lay down the final slab of the cookie. Fingers crossed it holds its own. If not, it’s getting devoured regardless of looking good or not.

TANIKA’S TIP

Make a Caramilk hot chocolate to go with this epic cookie 👀. Just heat milk on low in a pot, then stir through Caramilk chocolate until melted. If you’re feeling naughty, add a shot of Baileys! I did it once and am legit still dreaming about it.

SWEET TREAT INSPO

Feel like a sweet treat this weekend? Why not try our Aussie Rocky Road or our Adults-Only Fairy Bread recipe?

For more delicious inspo, make sure you’re following:

BAKED MAC AND CHEESE 101

BOIL PASTA FOR 2 MINS LESS

Cook your pasta of choice for two minutes less than the package says — you want it slightly underdone! It’ll finish cooking in the oven, so keeping a bit of bite prevents it from turning mushy later.

USE 2 TYPES OF CHEESES

Use two types of cheese — one for meltiness (like mozzarella) and one for flavour (like cheddar).

Always shred the cheese yourself. Pre-shredded cheese contains additives that prevent it from melting smoothly.

TOAST THE SPICES FIRST

Start your cheese sauce by melting some butter in a pot. Once it starts foaming, add your spices and toast for one minute.

Seasoning at this stage, rather than at the end, builds deeper flavour. Toasting helps the flavour cut through the richness of the sauce.

TEMPER EGG BEFORE ADDING

Once you’ve added the whole milk and cream and it comes to a simmer, whisk in an egg to give the sauce a custard-like texture that clings to the pasta.

Just be sure to temper the egg first by mixing in a bit of the warm milk mixture — this will stop it from scrambling!

ADD CORNFLOUR TO CHEESE

Adding cornflour directly to the shredded cheese mixture (instead of making a roux) helps the sauce thicken evenly and prevents clumps.

For smooth results, remember to take the pot off the heat before adding the cheese, and stir continuously, adding it in small handfuls at a time.

GRILL AFTER BAKING

After topping your mac and cheese with extra cheese and baking it until melted, finish by grilling for five minutes to get a crunchy top.

Don’t cover the dish with foil — if your sauce is creamy enough, it won’t dry out.

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