Cooling the spanakopita on a wire rack ensures that the underside remains crispy and flaky and doesn't become soggy. But you can also make the entire casserole today and freeze it before baking. To do this, after step 9, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a zipper bag and freeze for up to four months. I hope this helps. im not used to working with it, and she insists that i buy fresh, not frozen. Spanakopita is a traditional and savory Greek pie made with phyllo dough, spinach, onion, eggs, feta, and cottage cheese. And that is it! After cooking syrup let it cool before pouring onto baked “hot” pastry. The Onassis wedding was October 20th 1968, The Apollo 7 Mission returned to earth on Oct 22, 1968. After baking you will have each poriton ready to be cut completely and served. No need to defrost before baking. Prior to baking dip your fingers in plain water and sprinkle the top before baking. Just before you place the spanakopita in the oven, cut through the top of the phyllo just until you reach the filling, sectioning out pieces in the size that you will serve the dish. Just in time for party season, I am sharing a recipe and a video (see below) for a popular and delicious hors d’oeuvre, mini spanakopitas. This dish is fresh, delicious and so easy to prepare. My favourite dinner party trick! Remove the spanakopita from the baking sheet with a spatula and transfer it to a wire rack. Place this pan in the freezer for a couple of hours so that it will be completely frozen. I finally got the family recipe for spanakopita from my Greek friend and am dying to try it for thanksgiving. This will help keep edges from curling up. If you’ve tried this spanakopita then don’t forget to rate the recipe and let me know how you got on in … Spanakopita Triangles. As phyllo fluffs up so significantly during the baking process, it can be difficult to cut it without ruining the layers after everything is baked. Let the record clearly show: I was not defeated by spanakopita. ... Cut the sheets of phyllo dough in half. A great trick my Turkish chef/housekeeper taught me when I lived there. Magnolia Days Life in the South | … If you want to freeze baklava before baking, simply follow these steps: Line a baking pan with parchment paper. They will taste better if you froze them right away after assembling them. - Semi-pro chef. I'd assume Rusty was taken a day or two before the wedding, and rescued by Jonas a day or 2 after the Apollo return. Spanakopita can also be frozen either before or after baking. 18th-25th would be my Spanikopita window give or take a day or 2. A Greek salad of lettuce, tomatoes, calamata olives, feta and green pepper alongside a slice of this Spanakopita will take you to … You can freeze spanakopita after you bake it, but doing so can mean a less tasty dish when its time to eat it. When you’re ready to cook them, continue with step 10. The best spinach pie recipe on the planet is here. Making a big strudel-style spanakopita -- or indeed any savoury pastry thing (mushroom filling is marvellous) is just stupidly simple -- and delightfully impressive. I know a lot of people make casseroles ahead of time to be … ... Do you cut the spanikopita before baking? Do not cut all the way through to bottom of pan. Spanakopita take a while to prepare so give yourself time to prepare this recipe. id like to make it wednesday night, but am afraid the filo will dry out or something. *I like to bake half of the Spanakopita and freeze the other half. Finally, I cut the pita or baklava into diamond shapes BEFORE baking. Spanakopita triangles (Spinach and cheese filled fillo) ... Cut with sharp knife or scissors the dough into 1/3 strips- keep one stack of the ... Can be made days ahead and … (This will make serving the baked dish easier). At the bottom of each strip, I place 1 heaped tablespoon of the spinach and feta filling. Bake at 350F for about an hour until the top is a golden hue. Use a very sharp knife to cut it into desired portions. Remove from heat and cool, about 10 minutes. There is a lot of chopping, cooking, stuffing and wrapping (in phyllo dough) before baking. After that, I repeat the process 4 more times. From here there is no secret, I simply fold the strip up like a flag, working from the bottom up. Baking the pie, then freezing it also wastes time and energy.