Directions

1. Preheat the air fryer to 205°C.

2. In a small bowl, combine the Ricotta cheese, egg white, artichoke hearts, Mozzarella cheese, and thyme, and mix well.

3. Cover the filo pastry with a damp kitchen towel while you work so it doesn't dry out. Using one sheet at a time, place on the work surface and cut into thirds lengthwise.

4. Put about ½ teaspoons of the filling on each strip at the base. Fold the bottom right-hand tip of phyllo over the filling to meet the other side in a triangle, then continue folding in a triangle. Brush each triangle with butter to seal the edges. Repeat with the remaining phyllo dough and filling.

5. Place the triangles in the two air fryer baskets. Bake, 6 at a time, in two baskets for about 3 to 4 minutes, or until the filo is golden brown and crisp.

6. Serve hot.