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Can I assemble a spanakopita 2 days before I bake it or will it ruin the filo?

(18 Posts)
IHeartKingThistle Wed 15-Aug-18 13:19:05

I'm entertaining a LOT of family on Sunday and I want to get ahead but we're out most of the day and evening on Saturday. I'm doing a big Greek thing and just wondered if I could make a big spanakopita on Friday and fridge it until I'm ready to bake it on Sunday. Don't want soggy pie though!

OP’s posts: |
lastqueenofscotland Wed 15-Aug-18 13:39:49

I think it could ruin the filo.
Could you make the filling and then assemble it quickly on the day?

IHeartKingThistle Wed 15-Aug-18 17:07:25

Maybe but I've got loads of other food to make on the day!

Could maybe do it Sat morning and hope for the best?

OP’s posts: |
FlatPackFurnitureCompAnyone Wed 15-Aug-18 17:08:18

I think the filo would dry out and crack.

Perhaps bake and THEN refrigerate?

FlatPackFurnitureCompAnyone Wed 15-Aug-18 17:10:11

Ooh, Google says freeze and THEN bake.

IHeartKingThistle Wed 15-Aug-18 17:23:07

Bake from frozen could work maybe?

OP’s posts: |
butterry Wed 15-Aug-18 17:28:31

I think you could bake and then reheat as I sometimes buy from a market and do this, just pop into oven for 15-25 mins depending on size

WomblingWoman Wed 15-Aug-18 17:40:02

I'd also be tempted to bake and re-heat - I can't see the filo holding up well any other way tbh

IHeartKingThistle Wed 15-Aug-18 18:53:56

Dammit. Can't see it crisping up properly if reheated.

OP’s posts: |
bruffin Wed 15-Aug-18 18:55:54

Why do you need to reheat it, its just as good cold

bruffin Wed 15-Aug-18 18:57:17

I baked one last friday and it was still really tasty monday

FlatPackFurnitureCompAnyone Wed 15-Aug-18 20:41:53

Cold is good, yum!

Yes bake from frozen is what I’ve found online, add a bit of extra time to make up for it. I’ve not tried it myself mind.

WomblingWoman Wed 15-Aug-18 21:48:42

Personally I think it's possibly nicest at room temperature anyway.

IHeartKingThistle Wed 15-Aug-18 23:26:05

Might have to just get up stupidly early on Sunday to make it then and serve it room temp when it's cooled?

If that's the case, my next question will have to be - can I make my pavlova meringue in advance? Was going to do that on Sunday morning so if I can switch them that's great!

OP’s posts: |
bruffin Thu 16-Aug-18 00:13:40

Make the meringue the night before and leave to cool in the oven over night as per Mary Berry

WomblingWoman Thu 16-Aug-18 00:28:25

Yep - pav is lovely when cooked overnight in a low oven.

Delia also has a recipe for this as well as Mary Berry.

It's gets crisp outside but soft and melting inside grin

IHeartKingThistle Thu 16-Aug-18 07:41:24

Great, job done.

NB I know pavlova isn't Greek, but I'm not having a summer party without it!

OP’s posts: |
FlatPackFurnitureCompAnyone Thu 16-Aug-18 16:03:35

Pav bases keep for ages. In Australia and NZ you can buy them ready made at the supermarket smile

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