I'm expecting company tomorrow and wish to serve it hot, sparing prepping tomorrow.
You can freeze spanikopita before baking and then just add 10 minutes or so to the baking time. The end product is as delicious as baking as soon as it's made.
Further to your question about refrigerating, if you refrigerate, the mix will permeate the filo and end up soggy without crisp, distinct layers around the mix. The only way to avoid this is bake right after preparing or freeze and bake just before serving.
My wife's mother and yia yia both would freeze for up to even six months. When baked it tasted as if she made it that day. Don't refrigerate though, unless you want soggy spani.
Please enter a valid email address.
Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)