Originally Posted by Gossie
Can you prepare spanakopita (completely) the day before, and throw it in the oven the next day?
Yes, Cindy, you can. I don't know what recipe you are using, but two things to consider:
1) Unless you want it to get soggy - make sure the spinach mixture is as dry as you can get it ... wring out all of the moisture you can from the spinach (I just use thawed chopped frozen) - I drain it, squeeze all the moisture out that I can with my hands, then spread it out a little on a clean dish cloth and wring it out again (the towel acts as a blotter). And, if your recipe calls for cottage cheese - make sure it is as dry as you can get it before mixing in with the other ingredients (I strain it and then blot with paper towels).
2) I generally bake and cool mine (others have discussed how to deal with this) but if you want to refrigerate until the next day you need to wrap it well in a couple of layers of Saran Wrap
- if you are using another brand of plastic wrap you might want to give it an additional layer of aluminum foil.
Originally Posted by In the Kitchen
Someone have recipe or is it in here someplace? Never made it. If it means using dough and rolling out forever just foget it. I have hard time getting incentive to do that.
ITK - you use filo/phyllo (it's spelled both ways) "leaves" (very thin sheets) you can find in most grocery stores in the frozen foods sections usually around the frozen pastry stuff - usually comes in about a 16-oz box. I don't know anyone who has the time, patience, or skill to make fresh homemade phyllo by hand. Just read and follow the directions on the box for how to thaw and handle it.
Yes - we've discussed spanakopita before .... here
, and here
- and here are even more spanakopita recipes
you can pick from.
- I ran across something that might help answer your original spanakopita with rice question
- and have included links to recipes there. I'm guessing it was really Spanakorizo
(spinach rice - not spinach pie).