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

[IHeartKingThistle]

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!

[lastqueenofscotland]

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

[IHeartKingThistle]

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?

[FlatPackFurnitureCompAnyone]

I think the filo would dry out and crack.

Perhaps bake and THEN refrigerate?

[FlatPackFurnitureCompAnyone]

Ooh, Google says freeze and THEN bake.

[IHeartKingThistle]

Bake from frozen could work maybe?

[butterry]

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]

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

[IHeartKingThistle]

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

[bruffin]

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

[bruffin]

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

[FlatPackFurnitureCompAnyone]

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]

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

[IHeartKingThistle]

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!

[bruffin]

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

[WomblingWoman]

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

[IHeartKingThistle]

Great, job done.

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

[FlatPackFurnitureCompAnyone]

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